Homemade infuse booze

Homemade liqueur with 10 herbs

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This homemade liqueur recipe is the perfect present to give for Christmas (or anytime): it’s easy, quick and cheap to make with simple ingredients that can be easily found at the supermarket. It’s always pleasantly surprising at just how tasty and simple a homemade liqueur can be. The flavor and infusion duration are affected by the quality of your herbs. Homegrown herbs have richer flavors, leading to quicker and more effective infusion. Most importantly, feel free to replace some of the ingredients with what you have on hand or what you grow. This will make your booze unique and even more special.

Infused liqueurs like this require adequate time for maceration and rest, but they are actually very easy and quick to prepare: even a beginner with little basic cooking knowledge can create them at home. The secret to make this liquor into a fancy but still cheap gift, is to reuse cute bottles saved during the year, like the tomato sauce ones. Or you can you take a look around the markets or in the housewares departments and you will find bottles in all shapes and sizes.
I suggest to buy / reuse bottles with a capacity around 8 oz / 200 ml, to complete with a cute bow and a handwritten label.

Likewise, take a look at this list of homemade gift ideas (LINK), you could combine one of them with your homemade liqueurs, wrapped in small transparent bags!

Homemade liqueur with 10 herbs

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Course: DrinksCuisine: MediterraneanDifficulty: Easy
Servings

4

mini bottles
Prep time

5

minutes
Resting time

15

days

Ingredients

  • 4 leaves bay leaves

  • 4 leaves basil

  • 4 leaves sage

  • 1 small branch of rosemary

  • 4 leaves mint

  • 2 cloves

  • 1 anise star

  • ½ tsp fenugreek

  • ½ tsp fennel seeds

  • 1 stick cinnamon

  • 2 cups proof (40-50%) alcohol of choice (500 ml)

  • 1+ ¾ cup sugar

  • 1+ ½ cup water (400 ml)

How to

  • Gently wash and dry all the herbs very well.
  • Place all the aromatic herbs in a glass jar.
  • Add the alcohol and leave to macerate for about two weeks in the dark, shaking the jar from time to time.
  • Once the maceration time has passed, prepare the sugar syrup by bringing the water with the sugar to a boil until the sugar has completely dissolved. Let it cool.
  • Filter the alcohol into the final glass bottles through a fine mesh strainer lined with a cotton cheesecloth, then add the sugar syrup. Mix well.
  • Let it rest for a few days so that the liqueur mixes perfectly. Enjoy on the rocks.

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