Potion-Making
My wife Kristi has been experimenting with tinctures, herbal infusions, and shrubs.
- Rose-hip infused brandy
- Fire Cider
- Oxymel
- 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