Make Herbal Liqueur

26 Jun

In honor of the herbal cocktail making workshop I taught this weekend at Erin’s Meadow Herb Farm, I thought I’d share my favorite herbal liqueur recipe.  For those of you who love green chartreuse but don’t love paying $50 for a bottle of it, this has some of the similar earthy green taste and will cost you only the price of the vodka, herbs and sugar.

I recommend drinking it with club soda over ice or in an herbal champagne cocktail (recipe below).

liqueur infusing

Herbal Liqueur
• 3 cups 80-proof vodka
• 1 cup granulated sugar
• 2/3 cup water
• 2-3 sprigs fresh pineapple sage, bruised
• 2-3 sprigs fresh sage, bruised
• 3-4 sprigs fresh basil, bruised
• 2-3 sprigs fresh lemon balm, bruised
• 1 sprig mint, bruised
• Peel from 1/4 lemon (no pith)

In saucepan, combine sugar and water; heat until boiling, stirring until sugar is dissolved; cool.

Place pineapple sage, sage, basil, lemon balm, mint and lemon peel in a clean, glass 1-quart jar. Add vodka and sugar syrup. Seal and store in a cool dark place for 2 weeks. Strain through paper coffee filter. Pour into clean bottles; seal and store in a dark place until ready to serve.

Herbal Champagne Cocktail

  • 1 oz herbal liqueur
  • .5 oz ginger simple syrup
  • 3 oz or so champagne or prosecco
  • ginger sugar (2-3 chunks candied ginger pulsed with .25 cups sugar)
  • 1 slice lemon

Put ginger sugar on a plate.  Wipe the rim of a champagne glass with lemon and place face down in down on the plate of sugar.  Add liqueur and syrup to the bottom of the champagne glass and top with champagne.  Garnish with ginger strip.

For more recipes like this one, check out the Domesticity page.

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