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.
No comments:
Post a Comment