Last updated on July 5th, 2024 at 06:11 pm

I will have to try this with Rosemary
@Regrann from @thecollinsglass – ?#tincturetuesday ?

I find that #tinctures are woefully underused in cocktails, especially given how cheap and easy they are to make. This week, I was craving pickles! (Am I #pregnant?) ?

I tried my hand at a #homemade #dill #tincture, which I’m hoping to use in some #gin and #tequila cocktails. ?

The setup is easy: put some fruit, herbs, spices, flowers, etc. in an airtight container and cover with any neutral alcohol. I used Everclear here, but vodka works as well. More alcohol means more extraction of flavors and notes from your “stuff,” which can be a good thing ?or a bad thing. ?

You can also use other solvents (called menstruum in herbalist terms), such as water, vinegar, or glycerine, but the ultimate product is then called an #extract instead of a tincture. ?

The hardest part of making #tinctures is timing. Much like making an #infusion, the longer you wait, the more flavor is extracted – which isn’t always a good thing. Some tinctures taste overly bitter or vegetal because of oversteeping.
For this one, I gave it two days based on nothing but my gut. The taste is exactly as I’d hoped. ? I’m also prepping a tincture of Carolina Reaper pepper – the ?hottest ?pepper in the world.? I’m a bit scared to taste test it. Stayed tuned for a future post. ?