Lavender-infused Vodka Recipe

This is quite possibly my most successful infusion. The taste is heavenly! And the intriguing color is reminiscent of absinthe or olive oil.

And now I am going to show you how to make your own lavendar vodka.

Lavender Vodka
-1 bunch fresh organic lavendar (picked over & woody ends trimmed off)
-mid-grade vodka (I used Finlandia, as it was on sale)
-wide-mouth jar (Mason/Kerr jar, washed spaghetti sauce jar, etc.)
-metal mesh strainer
-mixing bowl/measuring cup
-final serving bottle/container of choice



=Simple Instructions=
Pick over the lavendar for any bugs or whatnot. Trim off woody ends & wash it. Cut it into shorter bits to increase surface-area exposure & make sure vodka can cover all parts. Cover by 2" with vodka & let sit 3-4 days. Strain into mixing bowl or measuring cup & pour into final bottle. Enjoy!

=Detailed Instructions=
1. Inspect lavender. Firstly, I got my lavender from the farmers market. Because it's organic, it might have a few bugs on it -- please accept this gracefully as part of nature & as a sign that your lavender is devoid of pesticides. Take one minute to inspect your lavender for anything that's off-colored: little red eggs (cucumber beetle), bigs, or dirt. Trim or break off any offending parts.
2. Trim off woody ends with scissors. If you don't have kitchen shears (I use OXO brand), you are missing out! They make life so much easier.
3. Soak & rinse lavender. Remember that being organic doesn't make a plant immune to dirt! Place lavender in a colander & place that in a larger washing bowl. Cover with water & give it a swish or two to help release dirt. Let sit for 10 minutes, lift colander & rinse thoroughly for 1 minute, turning the lavender to expose all sides to the water.
4. Use your rinsing water for your plants or outdoor lawn! Alternatively, you could pour this into bowls & cups in your sink before you wash them.
5. Cut lavender into roughly 4"-long pieces. You want the lavender to pack nicely & not have straggling pieces when you pour the vodka into the jar. Cutting it also increases the exposure to the vodka and makes the infusion more effective. 
6. Pack lavender into large jar & pour in vodka. The vodka level should be 2" above the lavender level.
7. Store jar in a visible location & shake every day for 3-4 days. This is a quick infusion (3-4 days instead of 3-4 weeks) because lavender can get quite bitter.
8. After 3-4 days, sample your vodka. If you desire a stronger flavor, leave it for 3-4 more days and taste again. 
9. Strain out the solids & pour into labeled serving container. 
-To remove large particles: Pour vodka & lavender through a handheld mesh strainer or cheesecloth into a large measuring cup or mixing bowl with a spout.
-To remove fine particles (optional): If you have a coffee dripper, place that with a coffee filter above a large jar & pour the vodka slowly through it to get out the last bits of grit. 
After straining out solids, pour the finished product into the receptacle of your choice. I love to hunt around online for interesting bottles. IKEA has a great selection of corked and stopper bottles as well.

Digestive Bitters

I just created a tasty digestive tincture for myself, so here is the recipe.
While there are plenty of herbs (especially bitter herbs) that aid digestion, this blend is customized to appeal to a general audience. I could have put many things in, but I wanted to keep it simple. I love the familiar spice of cinnamon, the bold flavor of fennel, and the warmth of burdock and ginger.

Remember: When blending herbs, always think: Who am I making this for? What tastes does that person like best? Can I sneak in some effective herbs by using a tastier "cover-up" ingredient like lemon balm?


Tasty Tummy Tincture
Carminative - aids against bloating & gas

Ingredients & Supplies:
-1 small container (I used a 2-oz dropper bottle*)
-dried organic cinnamon chips (if you only have sticks, put them in a bag & use a meat tenderizer to break them into little pieces)
-dried organic fennel seeds
-dried organic ginger root
-dried organic burdock root
-alcohol (I used Finlandia vodka, which was on sale)
-filtered water
**If you don't have a dropper bottle, use a small jam jar or the like.

Instructions: Remember SOAK - SHAKE - SIP!
1) Into the container, add 1/4 tsp of each herb. (You may add more of any if you like the taste.)
2) Carefully pour vodka into the glass until 3/4 full. (You may use a measuring cup with a spout to prevent sloshing.)
3) Carefully pour only enough water in to fill it up almost to the top -- you want to leave a tiny bit of airspace for shaking & for your dropper.
4) Shake well & store somewhere you will see it often (but keep it out of direct sunlight). 
5) Give it a shake every day for 2-3 weeks to allow it to infuse.
6) If you like being neat, pour it all into a cup & carefully strain out the solids using a strainer & a measuring cup as the receptacle. You may also use a coffee filter. Then pour the liquid back into the bottle. If you don't care, leave it in.
***TIP: If you have gentian extract (available at most health stores), you can add 1-2 droppers of that into your final product. It will taste more bitter, but gentian is a great digestive herb.

Taking the Tincture:
Take 2 droppers of the tincture before & after meals to stimulate digestion. You can put it into a shot glass or sipping glass and dilute with some warm water.
If you don't have a dropper, simply take 1/4-1/2 tsp instead.



***Always be sure to check with your health care professional before trying new herbs. These herbs are not dangerous, but if you are on any medications or have long-term health issues, you should do your research.

Herbal Infusions Workshop Resources

Recently, I held an herbal infusions workshop titled "Tonics, Syrups, and Bitters -- Oh, My!" at the gorgeous Fox Haven Learning Center for National Herb Day. It was a truly rejeuvenating experience for me. This post serves as an extension for participants (or the curious) of that experience.

Below, you will find my favorite resources and personalities -- people that help me on my continuing journey. Each bold title and book name is a link you can click on.

If you have any questions or want to share, please feel free to post a comment or email me!

Enjoy!

Great Starter Books: 
Start with a few key resources -- don't end up buying 10 when 1 well organized work would be far better for your wallet and your space.

Rosemary Gladstar's Herbal Recipes for Vibrant Health  - "For the Heart & Hands"
This book has all the "heart" as well as some science and philosophy. It's the practical one -- how exactly do I mix all this stuff together, shop for herbs, and what can I make besides tea? I admire Rosemary's deep spirit, commitment to preserving endangered herb species, and lifelong experience in the herbalist community. 
This book has it ALL. I bought mine at a local coop, The Common Market in Frederick.

Mark Pederson's Nutritional Herbology: A Reference Guide - "For the Brain"
You don't have to buy this one in particular, but I would stress the importance of buying a book to complement Rosemary's -- find one that's highly rated and tells you the following:
1) Nutritional breakdown of common medicinal herbs
2) Results of scientific studies -- I like Pederson because he differentiates folk uses, possible effects, and scientifically verified effects

Euell Gibbons' Stalking the Healthful Herbs -  "For the Soul"
This book is a perfect "bathroom book" or "bedside book" -- it's in short chapters focused on one plant at a time. The stories are captivating, quaint, and heartwarming while delivering a dose of nutritional data and forage know-how. I read this book and the original Stalking the Wild Asparagus all the time and feel like Euell Gibbons is a familiar friend. Euell was a lifelong wild-food enthusiast who dedicated his life to many things, one of them being finding, studying, and writing about edible wild plants of our very own U.S. of A -- shockingly nutritious plants that grow at our very doorsteps and roadsides which we call "weeds" and try vigorously to kill or avoid. While you DEFINITELY need to be most careful before eating a wild plant, just reading this book is a feast for the soul. 


A Note on the "Science vs. Tradition" Debate:
As all good herbalists say, good practice includes BOTH empiricial science AND folk wisdom, allopathic (modern) medicine for intense conditions/emergencies AND folk (traditional) medicine for everyday maintenance. They are not in separate worlds.

As we progress in scientific research, more and more "folksy" remedies are being hailed now as "super foods" and "miracle cures" -- two examples are acupuncture and turmeric. I feel excited for solid research results of the future.


General Resource:
I have found that LIVESTRONG.org offers useful, concise, and easy-to-understand summaries of books & scientific studies on herbs. However, be sure to check out their list of sources at the end of each article, and use your brain -- it's not the end all be all, but it is a handy online reference guide. Here's a sample article on licorice (which, you will read in Rosemary's book, is not for people with high blood pressure due to water retention). And here's another shorter one on rose hips.



Making Bitters/Alcohol Infusions:
Jamie Boudreau's How to Make Bitters (bless his heart)
This is hands down the best and most "oops-friendly" way to make bitters. You infuse all herbs separately in glass containers, then mix & match to your heart's content. Added too much dandelion root? No problem! Since you didn't mix everything into one jar in the beginning, you can easily just add more of the other ingredients to balance it out again. Trial and error!

I go to Jamie for most of my quirky bitters/cocktail needs -- for example, when you feel up to it, try your hand at his Cubed Old Fashioned. He is a guru with humor and humility to boot -- check out his new Seattle bar, Canon, if you're lucky enough to live or visit there! (On my bucket list) 

Drink Dogma - How to Make Bitters
Once you've begun your quest to create the perfecto bitters (see above link), you'll have to shop for bulk ingredients! But what to pick? This website takes you through all the most popular ingredients and explains the taste of each. It also offers some examples of herb & spice combinations. Great site!

Art of Drink - Bitters Recipes
A brief but excellent archive of historical and popular bitters recipes -- from Angostura to Swiss Alpine. It has some more exotic ingredients, but nothing you can't find online, if not at a local store that sells bulk herbs.


Where to Buy Bulk Bottles/Containers for Cheap:
Once you start, you just can't stop. Especially if you're an old-timey bottle fiend like me.

How to avoid becoming an overly enthusiastic hoarder...
DON'T: buy bottles at high prices one by one, if you plan to use many.
DO: Use awesome suppliers like Specialty Bottles, where you can get things for 75 cents! 

DON'T: Buy impulsively just because Specialty Bottles is so cheap and tantalizing
DO: Plan out what you're going to do with each bottle, so you have a "grocery list" ahead of time. Buy in large quantities so the shipping cost is worth it -- for example, if you're going to pay $15 in shipping, you probably want to add a few more small bottles. The shipping won't be (much) more, but you can get those extra little things you know you'll use later.


A Final Note: Remember that all good things come with time, patience is a virtue, and time flies when you're having fun! Being versed in herbal lore, medicine, and bitters blending comes with experience. Since it's my hobby, I do most of my learning by flipping through this book and that book during my off time, after dinner, or weekend mornings in bed. Just like it takes time to acquaint yourself with a person, it'll take you time to start remembering the names and uses of herbs like elecampane, dong quai, and senna. Before you know it, though, they'll seem like old friends.