Herbal Alcohols
To begin with, what exactly are we talking about when we talk about plant-based alcohol? Because we need to agree on one thing; all alcohols are made from plants đż , there is necessarily a plant at the origin of the process.
In this article, we will therefore focus on alcohols that are produced from herbs , because that is generally what we mean when we talk about herbal alcohol.
We will look at them in order:
- 5 very famous alcoholic beverages that are made from herbs
- The origin of herbal alcoholic beverages
- How to create your own herbal-infused alcohol! (Very easy)
5 Famous Herbal Alcohols
The Charterhouse
Chartreuse is a liqueur originally produced by monks in the Chartreuse Mountains â°ïž. Its recipe is inspired by the formula of the Elixir of Long Life , believed to prolong the lives of those who drink it thanks to the medicinal herbs it contains. Enjoying great success, it is now produced outside the monasteries, but still under the supervision of the Carthusian monks.
There are several different Chartreuse liqueurs, the most well-known being green and yellow. Green Chartreuse is made with a multitude of plants , 130 to be exact. It is from these plants that it gets its green color. With an alcohol content of 55%, it is a strong spirit. Yellow Chartreuse, on the other hand, is made with the same plants but in different proportions. It gets its color from saffron, which is used to distinguish it from green Chartreuse and also to give it a distinctive flavor.
The JĂ€germeister
Perhaps the most famous spirit on this list, JĂ€germeister is a German herbal liqueur đ± , whose recipe, containing 56 botanicals, is a closely guarded secret. Originally used as a digestif, it is now very popular in most bars. Most often served as a cocktail, the most well-known is the JĂ€gerbomb , which has a rather unique preparation!
Gentian brandy
Its highly original taste makes this brandy a drink of choice⊠Some love it and others hate it. It is made from gentian roots , which gives it its very woody flavor. These roots only grow at high altitudes đ», which lends this digestif a more mystical aspect!
The Get27
This liqueur is also very well-known, though it's not necessarily the first thing that comes to mind when talking about herbal alcoholic drinks. Yet its main ingredient is peppermint essential oil, which, of course, comes from mint đ, an herb! Very refreshing, it's used in many cocktails, to which it lends its distinctive green color.
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Campari
Campari, the quintessential aperitif, is an Italian herbal liqueur made with orange peel and aromatic herbs. Its unique flavor makes it an irreplaceable ingredient in some very famous cocktails, such as the Americano and the Negroni. The botanicals used in its preparation are kept secret, much like those of JĂ€germesiter...
The history of herbal alcohols
Since time immemorial, human civilizations (almost all of them) have created alcoholic beverages from plants in their environment. By analyzing ancient pottery đș, historians have established that people were already creating alcoholic drinks 10,000 years ago!
Alcohols are produced from the sugars contained in all plants, sugars which undergo fermentation and possibly distillation to become alcohol. It's a complex process to transform sugar into alcohol; it seems people were very motivated to do it, despite the limitations of the time!
Human cultures, scattered throughout the world, had very different plant species to work with. This is why the alcohols produced are also very different across the globe đŽđŸđ”.
The origins of herbal alcoholic beverages in the West can be traced back to the Middle Ages. As early as the 6th century, monks created vulnerary water. Initially, this water was not intended for drinking, but for healing wounds. It was an alcoholic beverage obtained from medicinal plants and infused with those same plants. Thus, it was used to heal battle wounds, and later, to cure illnesses, simply by drinking it! This is where the idea arose to refine its taste to make it more palatable. By continually improving and diversifying its flavor, vulnerary water eventually came to be drunk without any intention of curing anything. And this is how many liqueurs were created in Europe , including, for example, JĂ€germeister.
How to make your own herbal alcohol
The base of your herbal-infused alcohol should be a spirit that is as neutral as possible and has a high alcohol content. Therefore, use vodka or brandy , ideally with an alcohol content of 50% ABV so that you can preserve your drink for several years. 40% ABV is sufficient for preserving it for a few months, but do not use an alcohol with an ABV lower than 40%.
There are several methods for making your own herbal alcohol; we'll show you the simplest. The popular method, used by many herbalists, involves placing the herbs in alcohol and letting them steep for 2 to 6 weeks. Then, filter the mixture and place it in a sealed bottle. Here's how to do it...
Macerate the herbs in your alcohol
Start by choosing and weighing your ingredients. First, decide how much alcohol you want. You'll then need to use 1/5 of the alcohol's weight in herbs. For example, if you're using 500g of alcohol, you'll need 100g of herbs. Choose an herb or herb blend that appeals to you đż. It's up to you whether you want to use fresh or dried herbs; generally, dried herbs have more flavor.
It's important to note that if you're using fresh herbs, you'll need to use 50% alcohol for proper preservation. If you're using dried herbs, 40% alcohol will suffice.
It's important to note that if you're using fresh herbs, you'll need to use 50% alcohol for proper preservation. If you're using dried herbs, 40% alcohol will suffice.
Place your herbs in a jar, then cover them with alcohol. Aim for about 2 or 3 centimeters of alcohol above the herbs. Make sure your jar is airtight to prevent any evaporation, so ensure it has a tight-fitting lid.
Now your extract is macerating. Shake it for a few seconds each day to facilitate the process and bring out more flavor. While you're at it, check that the herbs haven't absorbed too much alcohol: if the alcohol level is less than 2 cm above your herbs, add more and close the jar tightly.
After two weeks of maceration , your alcohol will have absorbed the flavor of the herbs đ . If you want the strongest possible flavor, you can wait up to six weeks. When you decide your extract is ready, strain it through a coffee filter to remove any remaining plant material. Place it in a sealed bottle, and you're done!
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How should this extract be consumed?
Several options are available to you;
- You can drink it straight
- You can use it as a bitter or as a main ingredient in your cocktails đž
- You can make an elixir out of it.
Elixirs are a fascinating way to enjoy herbal liqueurs. And they're incredibly easy to make! All you have to do is mix your liqueur with sugar syrup, typically agave syrup. To determine the right proportions, we suggest experimenting and seeing if you like the taste. Generally, the ratio is one part agave syrup to two parts herbal liqueur.
It's important to shake vigorously to ensure the syrup and alcohol blend properly, which is why we recommend using a shaker . Of course, our shop sells excellent shakers to help your creations turn out delicious!