Tinctures for the Bar

Posted on Monday, August 12th, 2013

Tinctures for the Bar

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.

Tinctures for the Bar

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.

Lime & Rhubarb Bitters Infusions

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.

Tagged as , , , + Categorized as Blog, gallery, Infusions, Organic Gardening

2 Responses to
“Tinctures for the Bar”

  • Sue says: October 20th, 2013 at 11:46 pm

    Hello! I recently was at Burritt Room in SF and had a taste of a cocktail made with serrano tincture and am fascinated with the idea of making them. I would assume the seeds should be removed. How long should it set with the high proof alcohol? Thank you!

  • Mama Knows Her Cocktails says: October 21st, 2013 at 2:48 am

    I haven’t done a tincture with any chili peppers yet. I agree with your plan of leaving out the seeds. Chop the pepper into smaller pieces. That’s what I do with the bigger leaves of herbs. You might even taste the strength of this tincture after only a day or two. The tincture could be plenty hot in a week. I let the herbal and spice tinctures infuse for four weeks, then strain into clean bottles. I’d be keen to hear how your serrano tincture turns out, and what time table worked for you. Tinctures are fun!

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