Herbal Wines and Cordials

The next step in infusions

Cordials:

Cordials are made from combining various botanicals with wine or brandy
often with the addition of sugar. Cordials may therefore range from simple
flavored liquors served as an aperitif to a way of preserving herbal infusions.
The properties of many herbals are more readily extracted by alcohol then water,
hence, one advantage cordials have over steeped infusions. The cordial as well,
will keep for long periods of time, where as infusions will not.

Caraway Cordial

One ounce of caraway seeds per pint of Brandy. Allow to sit for two weeks. Strain
and add one pint of sugar syrup. Sugar syrup can be made from 4 cups of Water
and 1 pound Sugar. Dissolve sugar in water and bring to a boil. Cool before using.
Yields 7 cups.

Coriander Cordial

Steep 1/4 oz. of crushed Coriander seeds, and a small piece of Cinnamon in a pint of
Brandy for two weeks. Strain and add one pint of sugar syrup.

Wild Cherry Cordial

The fruit is soaked in Rum or Brandy after which sugar is added to bring to desired
sweetness.

Herbal Wines:

Rosemary Wine

White wine is simply flavored by steeping the leaves and removing when the desired
strength is obtained.

Aromatic Wine

1 teaspoon of Wormwood, 2 teaspoons each of Peppermint, Thyme, Hyssop, Sage,
Lavender and Sweet Marjoram steeped in 2 pints of Port Wine.

May Wine

One ounce of the herb Wood ruff (Master of the Woods) to a gallon of dry
white wine along with a half dozen or so Orange slices. Steep or soak over
night. Strain and re bottle.

Spiced Wine

To 3 quarts of white wine add : 1 oz. cinnamon, 1 teaspoon of the following,
Nutmeg, ginger (or galengal). Allow to sit for 2 to 4 days. Strain, add 1 lb.
of sugar. Stir to dissolve.

Other herbs:

Yarrow, Sage, guinea pepper and ginger added to Ale and Beer during the fermentation
process to increase the inebriating effects.