Tincture of nasturtium, basil and kale
8 servings
10 minutes
Tincture of nasturtium, basil, and kale is an exquisite drink inspired by the harmony of herbs and spices. Its roots trace back to the art of herbal tinctures used for medicinal and culinary purposes across cultures. Nasturtium adds a light spiciness and floral notes, basil brings freshness with a hint of sweetness, while kale contributes an earthy, slightly bitter tone. A sharp note of chili and allspice complements the rich bouquet of flavors. This tincture is perfect as a standalone tasting drink or as a base for cocktails, adding depth and complexity to them. It can be used in gastronomy to flavor sauces and marinades, adding a unique herbal freshness. The refined combination of ingredients makes it an excellent choice for connoisseurs of unconventional flavor solutions.
1
Thoroughly wash all herbs. Make sure there is no dust, dirt, or insects on them.
2
Carefully dry the leaves with paper towels or in a special dryer.
3
Place cilantro leaves in one hand and clap them with the other. This is to slightly break the structure of the leaves so they release more juice.
- Coriander: 5 g
4
Perform the same procedure with nasturtium and basil leaves.
- Nasturtium leaves: 2 pieces
- Basil leaves: 1 piece
5
Tear the kale into small pieces.
- Kale: 5 g
6
Put all the leaves in a 300 ml bottle. A dark glass bottle is best as it lets in less sunlight.
7
Next, put half of the hot pepper in the bottle.
- Chili pepper: 0.5 piece
8
Add a couple of peppercorns.
- Allspice peas: 2 pieces
9
Pour vodka into the bottle to the brim using a funnel. There should be no air left in the bottle, and the leaves and peppers must be completely covered with liquid.
- Vodka: 300 ml
10
Get rid of air bubbles on the surface. Tightly close the bottle with a lid and store it for a week in a cool, dark place away from direct sunlight. The ideal temperature for infusion is between +16 and +18 degrees, but the refrigerator will also work.