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Categories:Viewed: 82 - Published at: 9 years ago
Ingredients
- 1 teaspoon anise seeds
- 6 fresh sage leaves
- 6 fresh mint leaves
- 1 teaspoon fresh rosemary leaves (about 1 sprig's worth)
- 1 allspice berry
- 1/2 teaspoon whole cloves
- 1/2 teaspoon gentian root
- 3 cups 151-proof neutral grain spirit (see note)
- 1 1/4 cups sugar
- 1 1/4 cups water
Method
- Grind the herbs and spices (including gentian root) with a mortar and pestle until roughly broken up. (Or pulse a few times in a food processor.) Transfer to a sealable glass jar and pour in the alcohol. Let steep at room temperature for 3 weeks, shaking frequently.
- After the initial steeping time, bring sugar and water to a boil at medium heat. Cook until sugar is completely dissolved, about 5 minutes. Let cool completely.
- Pour cooled syrup into the steeped mixture, reseal jar, and let rest for an additional 2 weeks, stirring frequently. After 2 weeks, open jar and taste. If stronger flavor is desired, re-seal jar and allow to steep for an additional week.
- Strain through cheesecloth to remove solids, then filter through coffee filter or fresh cheesecloth into a selable bottle. Store at room temperature for up to 6 months.
