Herbal Infusions

I would like to suggest some interesting recipes—alcoholic herbal infusions, which can be used as standalone drinks, as well as ingredients in cocktails and baked goods.

I am by no means advocating the consumption of alcoholic beverages! Nevertheless, alcohol holds a certain place on festive tables, and not a small one at that. So if you’re going to partake, do it with taste and benefit.

There are a few commonly accepted rules for making infusions. Herbs and fruits need to steep in alcohol for two to six weeks, as essential oils require time to extract into the alcohol. These drinks should be stored in dark bottles in cool places.

None of the presented recipes have been tried by me yet, but they have garnered many positive reviews from family and friends whose tastes I trust.

Clove Infusion

For 0.5 liters of vodka:

1 tea bag or teaspoon of black tea
1 bay leaf
a couple of allspice peppercorns
2 clove buds
vanilla to taste
1 teaspoon of sugar (optional, to taste).

Combine the ingredients and let them steep in a dark, cool place for 2 days to a week. Straining is recommended. It’s said that this infusion is smooth and doesn’t smell like vodka, even if made with moonshine. Some fans of spiced drinks add a small piece of cinnamon stick or a real vanilla pod (a small piece) instead of tea, or a pinch of coffee grounds. These are the variations…

Ginger Infusion with Cardamom

For 50 grams of ginger root:

0.5 liters of vodka
200 grams of sugar
vanilla or natural vanilla extract
6 shelled walnuts
5 cardamom pods.

Prepare in a jar. Peel and grate the ginger on a coarse grater, cover with sugar, and place in the jar. Add the walnuts, cardamom seeds, and vodka. Seal with a lid and let it steep for 2 weeks, shaking occasionally. Strain and store in a dark place.

Due to the ginger, the taste might be overly sharp, so adjust the amount to your preference. Similarly, regulate the sugar quantity—this version is very sweet.

A recommended cocktail with this infusion is a mix of equal parts infusion and milk. Some homemakers use the infusion as a soak for baked goods.

Homemade Becherovka

For 1 liter of vodka:

a piece of cinnamon stick
10 clove buds
5 cardamom pods
3-4 star anise pods
2-3 allspice peppercorns
a piece of orange peel
100 grams of sugar and a glass of water for the sugar syrup.

It’s recommended not to use ground spices—it will be difficult to strain properly. Place the spices in a container, pour in the vodka, and let it steep for a week, shaking occasionally. After a week, add the sugar syrup to the infusion. Let it sit for another day or two, then check the aroma. If it’s sufficiently strong, strain it; if not, allow it to steep longer.

This recipe doesn’t include wormwood, but connoisseurs of true Becherovka assure that this homemade version is no less good than the original, and even more pleasant. The original drink contains about 20 herbs, but here we are using only spices. Nonetheless, the result is quite worthy.

Herbal Mead (Medovukha)

For 1 liter of vodka:

3 tablespoons of honey
mint leaves
oregano leaves
a sprig of thyme
5 cardamom pods.

Buckwheat honey is recommended. Dissolve the honey in a glass of vodka, then pour it into a container. Add a sprig each of mint, oregano, and thyme. It’s best to crack open the cardamom pods and add the seeds to the container. Pour in the rest of the vodka and let it steep for a month, shaking occasionally. Straining is optional.

The infusion has a beautiful amber color and an amazing aroma!