I currently have five tinctures in my cabinet that do a lot of the heavy lifting in nearly everything that I make. I have three bitter herbs: wormwood, cinchona, and gentian, as well as bitter and sweet orange peel extracts.
My second post, and I'm already off topic
Well, not really off topic, it's still cocktail related. But it's only related to home made ingredients in that a few of them were used in the cocktails not shown here.
Anyway, I felt like posting a photo example of what happens when you have too much f...
So, apparently I have decided to start a blog.
It's been about a year since my first attempt at making vermouth. 18 attempts in, my recipe is pretty stable, but still evolving. I guess I will have to dedicate a future post to a summary of what I've done so far. Of course, once I started making one alcoholic concoction of my own, I couldn't stop there. Now I have a bunch of ongoing experiments, each of which I will introduce as I work on them next.