Spring Foraging Inspires (What Else?) New Cocktails

I took a long walk in Prospect Park last week with fellow naturalist and forager Josh Kalin in search of elderflowers in hopes of making elderflower liqueur.  With a little internet research I learned a few ways of creating it and how to identify the plant.  Unfortunately our search wound up empty, at least as far as elderflower was concerned.  We determined that the flowers weren't open yet and made arrangements to hunt again another day.

Not to be deterred we walked on and started hunting for other bounty.  The park is loaded with garlic mustard, a non-native "weed" that the park would rather eradicate.  It's one of the plants I don't feel any hesitation about harvesting knowing that it does more good than harm.  We also harvested violet leaves and flowers, curly dock and gout weed, and stopped to sample a few other things along the way as well.

Still, I had cocktails in mind, or at least the macerated elixirs that plants and spirits engender.  I remember long ago chomping on sassafras along the Long Meadow.  Josh remembered another sassafras tree in a wooded area and took us to the spot where he'd harvested before to make a sassafras root liqueur.  We climbed over a lot (I mean a lot) of downed trees from last year's tornado, as well as some of the other violent storms we've had the past year, looking for the small saplings that sprout but die soon after since there's not enough light to sustain them, all the while tripping over tree branches.

I picked both leaves and pulled up sapling roots.  The leaves I left to dry overnight since they seemed very watery.  The roots I gently scrubbed clean and left to dry overnight.  Then they were carefully cut up with my garden clippers as a knife didn't seem to do it.  They've been sitting in vodka for over a week now and I think I'll leave it a bit longer.  So far it smells earthy, licorice-y and definitely has notes of root beer.  The leaf I filtered the next day.  It's incredibly dark and viscous, I can't even see through the bottle.  I filtered it six days ago and there's no sediment and it hasn't clarified at all.  It tastes really nice, tho, and very different from the root.  I'm thinking sassafras and soda's in the garden this summer.

The best recent discovery was the sweet woodruff in the herb garden, but that's another story for later.

May Day Violets

When I was a child my mother smelled of violets.  She wore Yardley April Violets and when Yardley stopped making it my father went on a mission to hunt down any remaining bottles.  As a compensation I always buy my mother violet scented things for her birthday, Christmas, Mother's Day, etc.  A few years ago Yardley made a limited edition and I was able to buy some for her for Christmas.  My mom is not an overly emotional woman but I think I saw her tear up.

Violets are a funny little plant.  The violets native to this area are lovely but have no discernable fragrance.  If you're lucky enough to find a patch of viola odorata, the sweetly scented violet, you can have one good whiff before the ionones in the plant will knock out your sense of smell for a while.  Another funny thing about the violet is that the pretty purple "flower" they send up in the spring is really not the plant's true flower at all.  The true flower with all the sexual parts comes up late in the summer.  They're white and form at the base of the plant and are loaded with seeds.  The purple flower in the spring is just for show!

Violet leaves, with their heart shape, are nice to nibble on in the spring in a salad, as well as the non-sexual flowers.  A salad dotted with violets is a lovely thing indeed.  Violet leaves are mucilaginous meaning that they coat and soothe tissues when taken internally.  They are also known to break up cysts and masses, particular to the breast.  I usually harvest leaves late in the summer just before the true flower comes out and leave them to dry for tisane.

My mom and her best friend, Pat Harvey, used to pick them when they were neighbors on the same street when they were young mothers back in the '50's.  I got to sit next to Pat at a wedding this past weekend and reminded her of this.  So this post is for my mom and her best friend, Happy May Day!

New Flavors for Vodka

Every so often I get inspired to make some new cocktail fixings.  I thought that before the winter's bounty of citrus fruits were over and done I should try infusing some zest and see what I could come up with.  Meyer lemon was the first venture.  It's a lighter and fresher version of a regular old lemon, much more perfumed.  It probably won't hold up to stronger mixers but I think it would be lovely with tonic or club soda.  From there I made pink grapefruit and minneola tangerine.  I'm imagining paring some of these with vanilla for some interesting creamsicle variations.

horseradish root
Also had the good fortune of being present when the horseradish roots were being dug up in my community garden.  I've always thought horseradish vodka was a natural, being halfway to a Bloody Mary already.  My specimen was long and thin and fairly easy to clean so I opted out of peeling and just chopped it up.  I used about two and a half tablespoons of chopped fresh horseradish to one cup of vodka and let it sit for just a day before straining.  I also made a batch with a teaspoon of crushed black peppercorns.  I'm so intrigued by the possibilities that I ended up buying another horseradish root and making more.  I have fresh tomato season in mind, so this second batch is being put away for safe keeping.

More Workshops Announced

Two new Natural Perfume Blending Workshops have been scheduled for this spring.  There is still room available for the May 5th class at 3rd Ward.  I'm so pleased to be offering a workshop at my new favorite boutique, By Brooklyn, in Carroll Gardens on June 2nd.  The classes have been a lot of fun and I'm thoroughly enjoying seeing everyone's reactions to discovering oils they've never experienced before, and it's great to see the different fragrances students come up with from the same collection.




By Brooklyn

I'm pleased that six of my perfumes are now being sold locally in By Brooklyn, a Carroll Gardens shop dedicated to selling exclusively Brooklyn made items.  By Brooklyn heralds the wealth of creative talent, artistry, determination to growing Brooklyn by enterprising Brooklynites. By Brooklyn is a unique space that exists beyond its brick-and-mortar walls, creating a community for artisans to share their experiences, hone their craft and create further opportunities for the  expansion of their artistic endeavors



By Brooklyn
261 Smith Street
Between Degraw & Douglass
Brooklyn, NY 11231

Monday - Friday: 11:30 am - 7:30 pm
Saturday: 11:00 am - 8:00 pm
Sunday: 11:00 am-7:00 pm

Moonrise


I gazed upon the cloudless moon,
And loved her all the night,
Till morning came and radiant noon,
And I forgot her light-


No, not forget-eternally
Remains its memory dear;
But could the day seem dark to me
Because the night was fair?


Emily Bronte





I'm so pleased to announce the latest perfume offering from Alchemologie, Moonrise.

When Pam Grossman of Observatory Room approached me to create a perfume for a group show based on the moon I agreed on the condition that she collaborate with me on it.  I walked away wondering, "Ok, now, what does the moon smell like".  When Pam and I sat down to begin she brought with her a list of plants that were historically said to be connected to the moon.  The most obvious place to start on that list was with an artemesia, inspired by the Greek goddess, Artemis, who represents the new moon.  Artemis is portrayed in the fragrance by a few spare drops of wormood in the top note, supported by bergamot and petitgrain.  The heart of the perfume is made of luminous jasmine, honey absolute and balanced with rose.  Sandalwood, frankincense and oak moss form the base chord.  The finished perfume, Moonrise, made it's debut at the opening of Lunation:  Art on the Moon on January 7th.  Two lunar inspired cocktails I created were served at the event, The Honeymoon (oat and honey soaked vodka with milk and sandalwood oil) and Dark Side of the Moon (tangerine spiked vodka with homemade creme de cacao and jasmine).

Two New Cocktails Inspired by the Moon

For the group art show, Lunation:  Art on the Moon, I've come up with two new lunar inspired cocktails.  The Honeymoon, a milk and honey concoction spiked with sandalwood oil, and Dark Side of the Moon, a chocolatey tangerine libation accented with jasmine oil.

The Dark Side of the Moon is made with homemade tangerine vodka which is incredibly easy to make.  The most difficult part is shaving the fragile fragrant peel of the fruit while not taking the bitter pith with it.   I used the skin of one Satsuma tangerine per cup of vodka.  Simply place the peel and vodka in a jar and give it a good shake every few hours and it should be ready in under 24 hours.  Strain out the peel and you're ready to tend bar.


The recipe also calls for homemade creme de cacao.  The store bought variety with it's synthetic chocolate flavor might work but once you've had the real thing you can't conceive of drinking the adulterated version.  

Creme de Cacao
one cup sugar
two cups water
one ounce unsweetened chocolate
one half teaspoon vanilla
one cup vodka

In a medium pan combine sugar and water.  Boil on medium high heat until the mixture is reduced to half its original volume, about 20 minutes.  About five minutes before the syrup is done melt chocolate in a two cup or larger container.  Immediately and very slowly pour hot syrup into the melted chocolate, stirring vigorously while pouring.  If mixture is not completely smooth and blended beat with a  mixer or in a blender.  Cool mixture for 30 minutes.  Add vanilla and vodka.  Blend well.  Immediately pour into a clean sterile bottle or jar with a tight fitting lid or cap.


The secret ingredient of Dark Side of the Moon is the drop of jasmine absolute, diluted to 5% strength.  Jasmine has long been associated with the moon and adds a narcotic floral body to the cocktail.

Dark Side of the Moon

one jigger tangerine infused vodka
one jigger creme de cacao
two drop jasmine absolute, 5%

Give the combined ingredients a good shake and strain into a chilled martini glass, or serve over ice. 






The Honeymoon is made with homemade oat and honey vodka made by soaking rolled oats and honey in vodka for three weeks.  To make one cup of vodka use a half cup of rolled oats and a scant quarter cup of honey.  There are many varieties of honey so pick one you like, preferably a milder one.  Shake it all up in a clean sterile jar and macerate in a cool dark place and make sure to give it a good shake daily.  Filter through a paper coffee filter into a clean bottle.  Straining can be a little challenging so be patient.

The Honeymoon also calls for sandalwood oil in a dilution of 10%, and a teaspoon of Chamomile Water.



                                       
The Honeymoon

one jigger honey oat infused vodka
one jigger milk
one drop sandalwood oil, 10%
1/8 teaspoon chamomile water

Give the combined ingredients a good shake and pour over ice.

A New Perfume for Lunation: Art on the Moon

Observatory Room is hosting it's first ever group-curated show, Lunation:Art on the Moon. 

Artists and scientists have always been attracted to the moon…

Our closest celestial neighbor, the earth’s little sister, the moon creates the tides and illuminates the woods at night. For centuries, humanity believed the moon provided a key into the invisible realm: it called out the beast within us, freeing us to act as wolves, to run, to dance, to chant—and sometimes (as in Duncan Jones’ Moon) to split in two, to find our double, our changeling moon-self.

Is the moon home to life? Today we know it isn’t, but even as of 1830, speculation was rampant that the moon was inhabited by Christianized bat-people who worshiped in great ziggurats. (See The Sun and the Moon by Observatory alumnus Matthew Goodman for details.) Still, life comes to the moon. We know the moon contains frozen water, and we dream of using it as our jumping-off point for visiting even more alien vistas.

Down here, despite all the prowess and nuance of our latest telescopes, earthlings still look up naked-eyed with excitement at the full moon. Lovers and children gaze up at its slowly blinking façade in mute wonder. Artists portray the moon as a source of danger and power, and latter-day sorceresses and men of magic call up to that heavenly lamp, seeking to transcend the ordinary night. For them, the old myths have not changed so much: the moon is still a secret mirror, showing in pale light how the familiar contains always an element of the unexpected…

Herbal Alchemy will be participating in the show by offering up a new perfume for the occasion, Moonrise.  The Greek goddess, Artemis, who represents the new moon, is portrayed in this fragrance by the addition of wormwood (an artemesia) in the top note, supported by bergamot and petitgrain.  Luminous jasmine forms the basis of the heart along with honey and rose, and sandalwood and frankincense form the base chord.

Opening Party: Saturday, January 7th, 7–10 PM, FREE
Closing Party/Observatory’s 3rd Anniversary Fundraiser: Saturday, February 18th, 8 PM/$20
Show Viewing Hours: Thursday & Friday 3–6 PM, Saturday & Sunday 12–6 PM

I'll be serving two special cocktails at the opening party:  The Honeymoon, a sumptuous concoction of oat and honey vodka spiked with sandalwood, and Dark Side of the Moon, a chocolatey jasmine spiked libation.  Hope to see you there!

Teaching Natural Perfume

A selection of natural oils
My Natural Perfume Blending Workshops at 3rd Ward in Brooklyn have been a joy to teach.  It's was enormous fun to introduce students to a selection of essential oils, absolutes and concretes and guide them towards blending their own fragrance.

For most of the students it was the first time they had a chance to smell some of the more exotic and rare oils that a natural perfumer uses.  Ambery labdanum and earthy oak moss were favorite bottom notes for the group.  They swooned over sultry jasmine sambac and orange flower concrete, rich and complex honey and spicy aromatic clove absolute.  Head notes of pink grapefruit, fir needle and black pepper peaked their interest for top notes. 

The January and February classes at 3rd Ward have filled up already but there is a link to get on a wait list for future classes.  I'll also be teaching at Observatory Room sometime this spring.  I've discovered that I love teaching!


Natural Perfume Blending Workshops

Smell is the most neglected of our senses yet it has an instantaneous power to penetrate our consciousness invoking memories and emotion. Odors are ethereal and elusive yet can strongly attract or repel.

As a concerned consumer, you are choosing organic food, seeking out sustainable products and opting for eco-friendly packaging. But what about the fragrance you wear? That signature scent is likely composed of synthetic materials (as most commercial fragrances are), mass-produced, packaged and shipped around the world in the millions of units.   Natural perfumery is a much different process that uses only essential oils and precious absolutes that are extracted from plants. Like fine wine, subtle differences can be found from the same plant from year to year depending on soil conditions and climate meaning that it is not an exact science but a creative alchemical process.

In this sensory workshop we will examine the artisanal art of natural perfumery.  Students will gain a basic understanding of the sense of smell, the history of perfume, the advent of synthetic ingredients and the return to naturals.  Perfume ingredients and formulation will be explored and each participant will leave with two bottles of their own bespoke perfume.

No prior knowledge of perfume making is required.  Students should bring a notebook to class, all other materials will be provided.

3rd Ward
195 Morgan Avenue
Brooklyn, NY
Sunday, December 11th
2:30 - 5:300pm

and in 2012...

3rd Ward
195 Morgan Avenue
Brooklyn, NY
Thursday, January 19th
7:00 - 10:00pm
and
Saturday, February 11th
1:30 - 4:30pm

The Art of Collaboration: Rachelle Garniez and Her Signature Scent

A few years ago I decided that working collaboratively was going to be far more interesting than anything I could come up with on my own.  After years of insisting on working solo and rejecting any input I suddenly came around to the notion of how creative it could be to work with others.  I've always loved an assignment, someone suggesting a project that has to be worked within guidelines.  A blank white page can be thrilling but often intimidating and overwhelming.  Collaborating is more like working within the guidelines, testing how creative you can be within certain boundaries.  I also enjoy the chance to step outside of working in isolation and having another to share ideas with.

Rachelle Garniez
I met Rachelle Garniez a few years ago at a local music venue.  She was listed on the events calendar as "an accordionist and chanteuse extraordinaire" and I was intrigued.  I loved the show and kept coming back until we finally talked and became friends.  She expressed a love of perfume and as I warmed up to the idea of a collaboration I approached her with the idea of turning one of her songs into a fragrance.  She loved the idea and suggested "Tourmaline", off of her cd, Melusine Years.

After spending some time listening to the song we finally got together to start blending, not sure exactly how to put musical notes to fragrance but we knew we wanted the scent to be uplifting and spirited, like the song.  We loved the tobacco absolute and how it pared with peru balsam.  A touch of ambrette and guaicwood rounded out our bottom chord.  Linden and orange flower absolute became the basis of the heart note with honey absolute, neroli and carnation giving it a bit more edge.  Rosewood and bitter orange top out the fragrance.

I made a limited edition of the perfume for a pair of shows that Rachelle was doing at the locally famous Joe's Pub in Manhattan.  It was a joy for me to dab perfume on the many outstretched wrists after the show.  I mingled with the crowd afterward and got a chance to really smell how the perfume interacted with each woman's particular chemical make-up.

I recently sold the last bottle of Tourmaline.  After seeing Rachelle perform again last night I've decided to make another batch.  Working with those particular oils again transports me back to that long afternoon spent blending while a lost butterfly fluttered around my studio.  Trish at Scent Hive has written a lovely revue of Tourmaline which you can read here.

Rachelle is releasing her new cd, Sad-Dead-Alive-Happy, at Dixon Place in Manhattan on Friday, November 11th at 8:30.  I'll be there dabbing wrists after the show.

New Extracts

Chocolate Mint and Peach Tea extract
Back in June I posted about my absolute obsession with tincturing and macerating.  My garden was in full thrust and I was still heady from my recent trip to Mandy Aftel's natural perfume workshop in Berkeley.  My mission, originally, was to take advantage of my garden to create some alcohol bases to make perfumes with.  I ventured a little further afield and ended up tincturing dried jasmine blossoms and, most rewardingly, tea.

My biggest success was with an organic loose leaf peach flavored tea.  It's difficult to find a fruity note in natural oils so originally I was simply looking for that.  What I discovered was that the extracted liqueur was so much richer and more complex than I could have imagined.  I dabbed it on my wrists constantly all summer long and inhaled deeply that sweet, smokey aroma reminiscent of hundreds of comforting afternoons with my hands wrapped around a warm cup.

My other big success in extract making was with the chocolate mint taking over my community garden plot.  I knew from infusing it in vodka that the alcohol seemed to really extend the chocolate flavor, much more so than in a cup of herb tissane.  I finely chopped up about a cup of mint and poured enough 190 proof vodka over it to cover and let it sit for a few days.  After straining it I added another cup of chopped herb to make it double strength.

I quite naturally started to think about how to use the extracts in food.  I think their flavors would lend themselves to some delicious desserts, most notably ice cream and sorbets.  I started to experiment with using them in seltzer and, not surprisingly, they were delicious.  Peach tea seltzer has now become a favorite of mine and I can't keep enough extract in the house.  As the bubbly glass approaches your nose you can't help but be overwhelmed by it's gorgeous bouquet.  About a half teaspoon to a teaspoon works nicely in a ten to twelve ounce glass of sparkling water.  I'm spoiled now, I'll never again buy a lemon, lime or (horror of horrors) artificial black cherry flavored seltzer again.

My New Krrb

I've been fortunate to have been found by the local networking website, Krrb.com.  They were kind enough to set up a nice "store" for me on their website and spotlighted my potions in their blog.  They seem to particularly like my Viper Oil.

In the '20's folks who smoked medicinal herbs (think Louis Armstrong) were called Vipers. There are a slew of songs from that era including a favorite of mine performed nicely by the 4th Street Nite Owls, "If You're a Viper".

The band and I had an idea for a skin formulation, something akin to Snake Oil, for "taking the sting out" that they could sell at shows. Viper Oil was born out of this brainstorm and uses hemp oil as it's main ingredient.

The hemp oil is combined with an olive oil maceration of comfrey, calendula, plantain, yarrow, red clover, thyme and roses (all grown locally in my garden) and fortified with the essential oils of frankincense, lavender, geranium, hemp, carrot seed and rose.

I had a good time doing some research into old time Snake Oil and could only imagine a barker announcing my "miracle cure".  "Takes the sting out of skin afflictions such as insect bites, cuts, minor burns, abrasions & irritations. Reduces inflammation, soothes your wounds, abates your misery. The wound resolution miracle!"

Handlebar Magazine Review

In August I was lucky enough to be reviewed in the online men's magazine Handlebar.   The article discusses the difficulty in finding a men's fragrance that isn't overpriced and "overpopultated" and features a few smaller independent perfumers.  Jeremy Wolf writes a generous review of The Ambergill, and even goes so far as to refer to me as an "alchemical savant"!  I'm blushing…

Herbal Alchemy Gets Some Love

I was recently interviewed for the online magazine Scout Mob, a great resource for local businesses.  They offer daily deals for subscribers so check it out.  The lovely Carly Wray made me look like I really know what I'm talking about.  The post sent me a flurry of interest in my lectures and workshops, quite a few sales off my website and several offers to be my intern!  I'm feeling the love!

Cocktail Lab, Summer 2011

Every season has inspired me to make new vodka flavors.  Summertime has it's bonus of fresh herbs straight from my garden.  As I weed, water and muse over my plot I start to imagine the frothy cocktails being shaken up from these freshly macerated liquors.  Once I have a few flavors to play with I gather up some possible mixers to go along.  Lemons, limes, tonic and club soda are a must as well as a long lingering look at the juice selection at my food coop and local grocery store.

Once I have everything assembled I invite my fellow cocktail lovers over for another round of Cocktail Lab.  On hand were Lori Firpo, Diane Fargo and Rebecca Winzenried.   Food is required lest we lose our senses in drink.  This round had lots of fresh vegetables and dip plus some delicious shrimp dumplings from Chinatown.

After feeling like I'd used all of the best ideas for flavors in last summers extravaganza I stumbled upon some overlooked plants in my community garden.  Red shiso was one such plant.  I'd only ever had it in sushi before but sampled some while weeding one day and was pleasantly surprised.  It's in the mint family but has a dinstinctively anise like flavor.  I used the leaves of an approximately ten inch stem chopped up in once cup of vodka and let it sit for about a day.  The resulting liquid is a gorgeous pink color.

Another overlooked herb I infused was Sweet Annie.  This plant has been popping up all over the garden since I joined eleven years ago.  Up until last summer no one was able to identify it until one member made it her mission.  It's an artemesia, a relative of wormwood, and sometimes referred to as Sweet Wormwood.  It's aroma is described as camphorous and there is definitely that note but there is so much more going on.  It's sweet and lightly floral quality makes it an intoxicating beverage.

My recent foray into tincturing and creating extracts has me sampling the many types of tea available.  I'd heard about tea infused vodka before but it never appealed to me until I inhaled the sweet aroma of some organic peach flavored black tea extract that I recently made.  Now I'm busy reading up on tea and collecting a few varieties.  I steeped some organic Assam for our little soire.

The last vodka I conjured up is made of basmati rice.  I love the sweet perfumed fragrance of basmati rice and after the success of the honey oat vodka from last winter I had a feeling it would be a hit.

Thus assembled and fed we began to conjure up some ideas.  I'd been thinking about shiso vodka and that fresh garden cucumber in the fridge all day.  It took several rounds for us to hit on a recipe for something we're calling The Shihito, a delightfully refreshing libation with muddled cucumber and yuzu.

We started a recipe for a tea and lemonade cocktail with a muddled mint leaf and honey absolute.  I want to work on the tea vodka to perfect that one.  Ideas are brewing for the basmati rice vodka (saffron?) and a few other things, one inspired by spumoni.  Stay tuned.






The Shihito

I jigger shiso vodka
4 thin cucumber slices
1 mint leaf
1/2 teaspoon sugar
pinch of salt
2 drops of yuzu essence
splash of club soda

In the bottom of a glass muddle the cucumber and mint with the sugar and salt.  Add the shiso vodka and yuzu essence.  Fill the glass with ice and top with a splash of seltzer.  Relax and enjoy the flavors of summer.

Shiso

A few years ago someone in my community garden planted shiso, both the green and red variety.  It happily naturalized itself and now self sows and comes up everywhere.  I never paid it much attention and generally weeded it out of my vegetable plot.  At the end of the season last year a few of us ordered sushi one evening and someone had the brilliant idea to wrap each piece in shiso before we ate it.  I was surprised by it's anise-like flavor, somewhere between mint and fennel.  Since then I've been waiting to experiment with this new addition to my palette.

 Shiso, otherwise known as perilla (Perilla frutescens) is originally from Japan but has naturalized widely in the US and Canada.  I'm so far only familiar with the red shiso, which is used to dye umeboshi plums and paste.  It's rich in vitamins and minerals and has strong anti-inflammatory properties.

Use shiso like basil, adding it to cooking just at the end.  It pairs beautifully with tuna and is used in Japanese, Vietnamese and Korean cooking.  It's also a wonderful addition to a fruit salad.  For more ideas on how to cook with shiso check out this great article in the L.A.Times.

Of course I had to wonder what shiso vodka would be like so over the holiday weekend I whipped up a batch.  The red leaves lend a lovely pink color to the fragrant and refreshing liquid making it perfect for summer drinking.  I see it with muddled fresh cucumber.  Cocktail forthcoming!

Tinctures, Extracts and Infusions

Linden tincture filtering.
This season has me wanting to capture as much of it's flavors and fragrances as I possibly can.  After my recent trip to California to learn more about natural perfumery I've been hungry to gather new fragrant ingredients.  I thought I might tincture a few things to add to my perfume organ.

Linden blossoms drying.
I started with trying to capture the incredible, brief and elusive fragrance of linden.  Where I live in Brooklyn there are many linden trees and there is a two week period at the end of June that is phenominaly fragrant.  I recently bought a bottle of linden CO2 from Aftelier and have been playing around with it.  It's a beautiful note, very honeyed and sweet but a bit difficult to work with since it's so easy to lose the quintessential quality of it.  I wondered how a tincture would be so I picked some blossoms and left them to dry for a day or two before I submerged them in 190 proof vodka.  After a few days I strained it out and replaced the blossoms.  It's now on it's third infusion.  I shake it daily and dab a bit on my wrist.  At first it's grassy and more like hay but dries down more like the scented June air.

Chocolate mint extract filtering.
In my community garden plot I have a patch of chocolate mint that's out of this world.  I've used it in the past to make tea and was pleased but not as fanatical about it is as I've been since last summer when I made some chocolate mint vodka out of it.  The chocolate really comes through when it's macerated.  I've been conjuring cocktails (along with the rest of the civilized world) the past couple of years but I don't even mix this with anything else.  It's so good just on it's own.  I wondered if I could make an extract of it to flavor other things, like seltzer or ice cream.  I chopped up a bunch very fine and put it in a jar and covered it with 190 proof alcohol.  It very quickly turned bright green.  I shook it daily and yesterday strained off the emerald green liquid and used it to make chocolate mint seltzer.  It's delicious but I'm not satisfied so I picked more mint last night and have added it to the extract - a double maceration.

Jasmine blossoms macerating.
Now my interest is piqued and I've been exploring some other materials to tincture.  Dried jasmine blossoms have yielded a surprising result, more like cigarette burning than the indolic and intoxicating fragrance I expected.  I've also been playing around with tea.  I had some peach flavored black tea in the house and started with that.  It's made the most exquisite elixir, I want to slather myself in it.  A recent trip to the tea store and I now have Lapsang Souchong, Jasmine and Russian Caravan soaking.

              Basically all you do is make sure you have clean jars and good strong vodka (190 proof is best).  Fresh plant material is best dried a day or two so that there is less water involved in your creation.  Chop herbs finely and put in the jar and pour in just enough alcohol to cover.  Make sure that everything is submerged in alcohol or you run the risk of spoilage and ruining your experiment.  Shake the jars daily.  You can double the maceration if you're so inclined.  As always keep good notes so if you create something heavenly you can create it again. Good luck!