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Post by lucyblack on Dec 30, 2014 17:55:30 GMT
So..... I made a batch of this and have just strained it to get the resulting vodka. I think the result is fairly pleasant but it could be improved.
My boyfriend on the other hand, screwed up his face, shook his head wildy from side to side, and declared that it tasted of 'greenery' and 'earthy'.
Any suggestions as to how I can improve it? It definitely tastes of sweet cicely, as you'd expect, but also tastes very much of neat vodka. All I did was soak sweet cicely in vodka for a couple of months. Should I add sugar perhaps?
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Post by foragingmouse on Dec 30, 2014 19:10:00 GMT
What part of the plant ? I think most use the seed as it has a more intense flavour
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Post by lucyblack on Dec 30, 2014 21:11:21 GMT
I used the whole thing - leaves, stems and all. Not the root obviously.
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Post by foragingmouse on Dec 31, 2014 19:09:26 GMT
Peter @absolutelywild (Twitter ) said he also used the whole thing but waited 6 months to drink
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Post by herbwise on Dec 31, 2014 23:13:22 GMT
Well you could try drying the plant material first *and* using more of it. Plant waters usually, unless from a fruit (hello juice!) tend to not do an alcohol infusion any favors. For one it waters it down so sometimes the taste is just too "green" if you will. Of course your method will probably vary by the plant. Also the amount of time you let it macerate will influence the strength. Simply from the vodka taste being so strong I'd say use more plant material (and use dry) and let it steep longer, but also perhaps you will want to use a different alcohol. I've not worked with Sweet Cicely really so I can't really recommend a liquor with confidence but maybe rum with its smoother, rounder notes would pair better with the aniseed flavor...perhaps vodka is just too harsh with its bite. Experimenting is half the fun, let us know how your next batch goes.  |
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Post by herbwise on Dec 31, 2014 23:20:41 GMT
Also, side note, some plants lose their scent/flavor when dry (typically lemon-y plants, like Lemongrass, etc.), having some wimpy essential oils that disappear with the breeze...since I've not worked with Sweet Cicely can anyone confirm how well it holds its flavor dry? If it doesn't, you would want to stick to using it fresh...
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Post by lucyblack on Jan 2, 2015 20:53:31 GMT
Ooh! Mark at Galloway Wild Foods steeped his for only a month it was that I think he said! He said that the fresh delicate leaves can be 'burned' by the alcohol in it. I've already chucked the greenery out, so it's too late to add it back in and steep it for longer. I've added some sugar and will see how that tastes in a few days. I wonder if adding something dry like lemongrass might be a nice idea actually - hmmm, that's got me thinking. Thanks!
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