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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

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