Potion-Making

My wife Kristi has been experimenting with tinctures, herbal infusions, and shrubs.

1. Rose-hip infused brandy
2. Fire Cider
3. Oxymel
4. Reishi Tincture

Recipes Below

Rosehip Infused Brandy

• Fresh or Frozen Rose Hips w/stems removed (dried can be used too – reduce by ½)
• 1 TBSP – ¼ Cup Brown Sugar (based on preference for sweetness)
• 2 cinnamon sticks
• Lemon Rind (about ½ lemon)
• Optional spices: cloves, star anise, allspice berries
• 375 ml middle-shelf brandy (keep the bottle!)

 

Equipment:

• quart jar w/plastic lid
• Label (masking tape works well)
• When done infusing
  • Fine mesh strainer
  • Measuring cup or bowl with spout
  • Funnel
  • Original brandy bottle

 

Directions:

• Add rosehips, lemon rind, spices, and brown sugar to pint jar (fill to about ½ inch from the top
• Pour over brandy
• Cover and let infuse for 1-2 months. Swirl every 1-2 days. 
• Strain and enjoy!
• Storage – cool place out of direct sunlight 

 

Fire Cider

 

Ingredients

• Unfiltered apple cider vinegar
• Fresh onion (½ – 1 whole)
• Fresh garlic (4-8 cloves)
• Fresh or dried red pepper (2 whole fresh or 1 TBSP dried)
• Fresh Ginger (¼ cup)
• Optional:
  • Citrus fruit, turmeric, horse radish, fresh or dried herbs (ginkgo, lemon balm, etc.)

 

Equipment:

• Quart jar w/plastic lid
• Label (masking tape works well)
• When done infusing
  • Fine mesh strainer
  • Measuring cup or bowl with spout
  • Funnel
  • Bottle for storage (or return to pint glass)

 

Directions:

• Cut ingredients into chunks
• Add onion, garlic, pepper, ginger, and optional ingredients to pint jar (fill to ½ inch from the top)
• Pour over apple cider vinegar until ingredients covered
• Cover and let infuse for 1-2 months. Swirl every 1-2 days. 
• Strain and enjoy 1-4 TBSP per day 
• Storage – cool place out of direct sunlight (I keep mine in the fridge for easy access) 

 

Oxymel

 

Ingredients

• Unfiltered apple cider vinegar
• Fresh fruit or berries (1-2 types)
• Fresh or dried herbs (1-2 types)
• Honey (1 TBSP – ¼ cup depending on desired sweetness)
• Recommended combinations
  • Orange and rosemary (making today)
  • Pineapple and sage
  • Peach or nectarine and basil
  • Cranberry and lemon balm

 

Equipment:

• Quart jar w/plastic lid 
• Label (masking tape works well)
• When done infusing
  • Fine mesh strainer
  • Measuring cup or bowl with spout
  • Funnel
  • Bottle for storage (or return to pint glass)

 

Directions:

• Cut fruit into chunks – berries can remain whole
• Add fruit and herbs to pint jar (fill to ½ inch from the top)
• Pour over apple cider vinegar until ingredients covered
• Cover and let infuse for 1-2 months. Swirl every 1-2 days. 
• Strain and stir in honey
• Storage – cool place out of direct sunlight 
• Serving suggestions:
  • As part of a tangy salad dressing (simply add olive oil)
  • Over ice w/fizzy water (recommend 1-2 TBSP)
  • As part of a cocktail (recommend 1 part oxymel for 2 parts alcohol and 3 parts mixer)

 

Reishi Tincture

 

Ingredients

• Reishi mushroom (dried or fresh)
• Vodka (or other 80 proof alcohol) 
• Water

 

Equipment:

• Pint jar w/plastic lid 
• Label (masking tape works well)
• Small crock pot or pan
• Bottle for storage (or return to pint glass)

 

Directions:

• Break reishi into chunks about 1-2 inches and add to pint jar
• Cover the mushrooms with your vodka or other 80 proof alcohol – if using dry mushrooms, only fill the jar half-full then add alcohol 1-2 inches over the top as they’ll expand.
• Let the mixture sit for 4-6 weeks, kept in a cool, dark location. Shake every 1-2 days.
• After that time, strain the mixture set the alcohol aside to save for later. Measure how much alcohol you have and write it down!
• Place the strained mushrooms in a pot or small slow cooker. Add water (roughly 4x as much water as you have mushrooms). 
• Slowly cook down – do not let it boil try. This can take ~2 hours on the stove top or overnight in a slow cooker. 
• Once the water is cooled, measure out 1 cup of mushroom water for every 3 cups you have of alcohol (1 part water to 3 parts alcohol) and combine in a pint jar or tincture bottle with a dropper. You need a ratio this strong in order for the tincture to be shelf stable. 
• Store in a cool, dark place