Tuesday, 6 January 2015

Horehound Tonic Process

The wine
(It was recommended that red wine would be the most period)

The dry herbs 

Herbs in the wine on the stove

Linen cloth ready to strain

Straining the herbs through the linen cloth so just the wine is left.
The strained herbs

I had trouble getting a good picture of the tonic, the colour of the wine appeared only a little darker.
The flavour is of the tonic is dominated by the horehound, the other two herbs are barely detectable.

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