Tinctures for the Bar
Posted on Monday, August 12th, 2013
These intriguing herbal tinctures are infusing away on the kitchen counter. Our cocktail garden is brimming with herbs at their peak right now. It’s time to capture their fantastic flavors and healthful properties in some easy tinctures. A tincture is a single plant essence preserved in an alcoholic base. Bitters are a medley of flavors. I’m hoping to use these tinctures in future cocktails, especially during future months when not much is happening out in our garden of edibles. The plan is I’ll be able to add a drop or two of something like lovage, which has an intense celery flavor, and is one of those hard to find fresh at anytime herbs. I’m using 4 ounce jars loosely packed with the fresh herbs, flowers or seeds, covered with vodka. Use high proof liquor if you have it.
These green coriander seeds are a real experiment. Right now they taste equally of cilantro and coriander seeds. I wasn’t patient enough to wait until the seeds were more mature.
Here are some future lime and rhubarb bitters infusing away. I’ve learned that putting the start and check-it-when dates on the glass with a sharpie marker is quite handy. Especially as my crowd of magic potions continues to grow.