Tinctures are one of the oldest ways of preparing alcoholic beverages. Their history goes back centuries, when infusions on herbs, berries and spices were used not only for pleasure, but also for medicinal purposes. For the first time tinctures were made in ancient China and Egypt, where healers mixed herbs with alcohol, believing that this method helps to preserve the healing properties of plants. In Europe the popularity of tinctures grew in the Middle Ages, when monks and apothecaries began to experiment with herbs and spices, creating the first elixirs of longevity.
At Democracy Bar, we create tinctures using professional equipment, but that doesn’t mean you can’t get amazing results at home. We have collected for you a number of tips and tricks from our bartenders that will help you prepare the perfect tincture even without special technology.
1. Choose the right base
The base of your tincture is 80% of its success. The most popular options are:
- Vodka – a neutral base, perfect for most tinctures.
- Rum – will add sweetness and depth.
- Gin – adds herbaceous and citrusy flavours.
- Cognac or brandy – will create a more noble, aged flavour.
2. Choose the right ingredients
The key to a rich flavour is to use quality natural products. Here are some interesting combinations:
- Berries (raspberries, blueberries, cranberries) – for light sweetness and freshness.
- Citrus fruits (lemon, orange, grapefruit) for brightness and freshness.
- Spices (vanilla, cinnamon, cardamom) for warmth and depth of flavour.
- Herbs (basil, thyme, rosemary) for an unusual flavour.
3. Infusion time – don’t rush!
Infusion is not about speed, it’s about patience. Here are approximate times:
- Berry infusions – 5-7 days.
- Citrus infusions – 7-10 days.
- Spicy and herbal – 10-14 days.
Store the tincture in a cool, dark place, shaking the container periodically to allow the ingredients to develop their flavour evenly.
4. Filtration is the key to purity of flavour
After infusion, it is important to properly filter the drink. Here are a few ways to do this:
- Coarse filtration – through a sieve.
- Medium filtration – through gauze in several layers.
- Fine – through a coffee filter.
5. Balance the flavour
If the tincture is too strong, you can slightly dilute it with water or syrup. If it lacks sweetness – add honey, sugar syrup or even a little caramel.
Where to try the best tinctures?
If you want to appreciate the perfect balance of flavour and richness, stop by the Demokratija bar in Belgrade. Here we use author’s recipes and fine-tuned processes to create tinctures that cannot be replicated at home. But who says it’s not worth a try?
