Tinctures and liqueurs from flowers – ikebana at an acute angle

Ikebana is the Japanese art of arranging floral arrangements, the main purpose of which is to bring out the natural beauty of flowers. But in addition to aesthetics, they have other qualities, taste and aroma, which we will try to reveal in our own way, at an acute angle, at about 40 degrees.

Although the entire part of an edible flower is culinary, only the petals (corolla) are the main sources of aromas and pigments, so only the corollas are suitable for making tinctures and liqueurs from flowers. The exception is saffron, which is the stigma (pollen-holding part) of the crocus. It should also be noted that for our purposes it is better to use dried petals – their aroma and color are stabilized and concentrated, so the result is more predictable, and extraction takes less time.

Dried flowers can be bought from grandmothers or in a pharmacy, but it is better, of course, to dry them yourself. To do this, freshly picked flowers must be tied in bunches and hung down with corollas in a dark, dry, well-ventilated area with minimal humidity (usually an attic is ideal for this). Depending on the type and size of the flower, drying takes from 24 to 96 hours. When the petals are dry to the touch, but not brittle, they should be detached from the stem and sent to airtight containers for subsequent storage for 2-3 months.

Advice! Many recipes feature dry vermouth with a strength of 18%. It would be foolish to use any Martini Extra Dry for this. Make your own vermouth using the recipes in this article, but do not add sugar to get exactly the dry vermouth strength you need.

When making flower tinctures and liqueurs, remember that not all flowers are edible. Exposure of a flower in a water-alcohol solution does not make it less toxic.

Tincture “Lavender Harmony”

Lavender is well known for its calming properties, which is why it is often added to massage oils and toilet soaps. It is also a classic culinary herb in Italy (often found in herbes de Provence). The tincture captures both of these properties of the flower, transforming its light floral aroma into a herbaceous-fruity Dutch-style gin (genever). Delicate notes of lavender are accentuated by vanilla bass accords and smoothed out by fragrant honey for a more harmonious taste.

Mix gin (or a mixture of gin and vodka to reduce the cost of the drink), dried lavender flowers, vanilla and honey in a jar of a suitable volume, mix well. Close the jar tightly and leave in a dark, cool place for 3 to 7 days, until the aroma of the tincture acquires a bright taste and aroma of lavender. When this happens, strain the liquor through a sieve without squeezing out the solid residue. If necessary, filter through cotton wool or coffee filters. Pour the liquor into bottles and store in a cool dark cabinet for no more than 1 year. Wait at least a week before use. Liqueur is good in Manhattan instead of vermouth.

Tea liqueur with lavender

White tea includes both buds and leaves of the tea plant, meaning it has a “floral quality” and is a natural partner for other floral scents. It contains a large amount of catechins, which reduce the risk of atherosclerotic plaques associated with stroke and coronary thrombosis.

Mix vodka, vermouth, white tea and lavender in a jar of a suitable size, mix well. Close the jar tightly and send it to infuse in a dark, cool place for 3 to 7 days, until the liquid acquires a bright taste and aroma of lavender. Strain through a sieve or several layers of gauze, do not squeeze. Filter through cotton wool or coffee filters. Add simple syrup to the infusion, bottle and store in a dark cabinet for up to 1 year. Wait at least 2 weeks before serving. The drink is good in a mix with tea or soda and a slice of lemon.

Liqueur “Chamomile Angel”

Chamomile is soothing, angelica (angelica, hence the “angel” in the name) aids digestion and strengthens the immune system, and tarragon is rich in antioxidants that reduce inflammation throughout the body. If our body is a temple, then these three components are its guardian angels. The taste of this liqueur is multidimensional – floral, herbal, slightly bitter. Angelica provides a long bitter aftertaste that works very gently thanks to the aroma of flowers and sugar syrup.

Mix gin, vermouth, chamomile, angelica root and tarragon in a jar of suitable volume, mix everything well. Close the jar tightly and leave in a dark, cool place for up to 3 to 7 days. Start tasting from the third day of infusion. When the taste seems optimal, strain the tincture through a sieve without squeezing, and then filter through cotton wool or coffee filters. Add simple syrup to taste, pour into clean bottles and store in a dark cabinet. An extract is welcome. Liquor should be consumed within 1 year. Tastes well with tonic.

Honey honeysuckle tincture

An amazing tincture that is easy to drink and exudes the aroma of a summer evening. It can be used anywhere you would normally use sweet vermouth. Goes very well with a cup of hot herbal tea.

Mix brandy, honeysuckle and honey in a jar of suitable volume, mix well. Close the jar tightly and leave in a dark cool place for a period of 3 to 7 days, tasting the infusion daily after 3 days of infusion. When the taste and aroma of the tincture suits you, strain it through a sieve or several layers of gauze, and then filter through cotton wool or coffee filters. Pour the finished tincture into clean bottles and store in a dark cabinet for up to 1 year. An extract is welcome.

Liqueur “Pure gold”

Calendula is one of those flowering plants that is called a treasure trove of health, in particular its flowers (marigolds). They are good for the prevention of many diseases, reduce inflammation and abdominal pain in women. In addition, they have a very beautiful golden color, which is easily communicated to this liqueur. Saffron also gives the drink a golden hue, which, in principle, can be replaced with less expensive turmeric (here at your discretion). Calendula and saffron, although they give the drink a stunning color, do not differ in too refined aroma, so the main taste tone is set by orange zest.

Scald oranges with boiling water and rub with a hard towel, then remove the zest from them. It is desirable to grind the zest. Mix vodka, marigold flowers, saffron (turmeric) and orange zest in a jar of suitable volume, mix well. Close the jar tightly and send it to a dark, cool place to infuse for 3 to 7 days. When the taste of the tincture suits you, strain through a sieve, do not squeeze. Filter through cotton wool or coffee filters, add sugar syrup. Pour the liquor into clean bottles and send to a dark cabinet for storage. After a couple of weeks, you can try to drink. The shelf life of the liqueur is a minimum of 1 year.