Trying my Hand at Tinctures

Trying my Hand at Tinctures

Having recently enjoyed beverages made with housemade herbal concoctions at Violet Hour, Otom, and most recently at Stella in Boston’s Back Bay, I’m ready to make my own.

I’ve found several recipes for tinctures, and I’m currently thinking that I’ll make a few of basil, sage, peppermint…perhaps even oregano. I could have posted this in several LTHForum locations, and the reason I’m posting here is that I intend make tinctures of herbs grown in my garden.

The idea would be to create some powerful herbal solutions to mix with vodka (and perhaps a little bar syrup or other sweetner) and then, perhaps, create a few medicinal varieties (e.g., Echinacea) for the winter months and maybe even a few blends for a housemade bitter liquor. But…I get ahead of myself. Task one: create a concentrated herbal solution for use in cocktails and perhaps flavored waters.

I’m sure there are cautions here (i.e., some herbs may be toxic at higher concentrations), so I’m interested in hearing if any one here has any experience in this area of handcrafted mixology.

Questions:

• Which herbs are good to use?
• Dry or fresh herbs?
• Grain alcohol or vinegar?
• Apply heat…or put in a cool dark place to steep?
• Cautions?

Hammond

Bacon vodka:

http://www.browniepointsblog.com/2008/0 ... con-vodka/

I also make a very simple vodka* tincture with:

-grapefruit rind
-black peppercorns
-dried thyme
-yellow raisins

This needs to be decanted and strained after a few weeks before being rebottled with just the peppercorns, but then will keep for ages. I like 100 proof Russki Standart (transliterations vary) for a smooth and spicy tincture that is a knockout in gimlets, Bloody Marys and vodka martinis.

*to get to your original question, I've also made this with Everclear (grain alcohol). Smoothes out when mixed with vodka, but a little stinging on its own, so I just go with the vodka lately.

Most of the nalewki that my circle of Slavic-influenced mixologists prepare for our choir parties are made with vodkas instead of grain alcohols, and are usually made with dried herbs as opposed to fresh, except for ginger.

http://en.wikipedia.org/wiki/Nalewka

Double edit: yes, bacon is an herb.

Santander wrote:Most of the nalewki that my circle of Slavic-influenced mixologists prepare for our choir parties are made with vodkas instead of grain alcohols, and are usually made with dried herbs as opposed to fresh, except for ginger.

The use of vodka makes lots of sense -- the tincture is eventually going into vodka anyway, and I believe the grain alcohol must be cut by 50% with water, which puts it on par with vodka for alcohol concentration.

I wonder if the dried herb is a matter of necessity. Intuitively, it seems fresh would be better, but that may not be the case.

The rosemary tincture used for one of my drinks at Otom was outstanding (pomegranate juice, cranberry juice, simple syrup, lime and rosemary tincture). Add that one to your list!

Santander wrote:I also make a very simple vodka* tincture with:

-grapefruit rind
-black peppercorns
-dried thyme
-yellow raisins

Would you mind sharing some specifics as to quantities? It sounds intriguing (and delicious) and, although I could probably make some reasonable estimates, life could be a dream if you could let us know what's already worked for you. sh-boom.

I've never made a tincture, but hey I'm intrigued now.

I do love to make infusions, especially as a way to use of odds and ends. I has always used vokda (or other similiar strength spirtits), but someone who knows these things recently advised me to use higher strenght alcohol, 151 rum or everclear (!). He said it will get a stronger rinse so to speak and also not lead to secondary fermentation--a problem I've had.

Vital Information wrote:I has always used vokda (or other similiar strength spirtits), but someone who knows these things recently advised me to use higher strenght alcohol, 151 rum or everclear (!). He said it will get a stronger rinse so to speak and also not lead to secondary fermentation--a problem I've had.

My understanding is that for tinctures, there should be a 50/50 water/alcohol mixture, which I believe vodka is already; Everclear would need to be cut (at least as I understand it).

I believe you many times use fruit -- it seems likely that herbs would be less likely to undergo a secondary fermentation (though I'm guessing here, as elsewhere).

I've done a lot of homemade liqueurs, all essentially infusions or macerations of fruit and/or herbs in vodka, with added sugar and (sometimes) glycerin for texture.

The herbal version I liked best was mostly thyme.

Here's a useful resource:
http://www.liqueurweb.com/links.htm

Gypsy Boy wrote:

Santander wrote:I also make a very simple vodka* tincture with:

-grapefruit rind
-black peppercorns
-dried thyme
-yellow raisins

Would you mind sharing some specifics as to quantities? It sounds intriguing (and delicious) and, although I could probably make some reasonable estimates, life could be a dream if you could let us know what's already worked for you. sh-boom.

I'm ready to make this stuff, and would also appreciate some approximate quantities. Thanks in advance.