Tincture of mint and basil
8 servings
10 minutes
Mint and basil tincture is a refined drink that combines the freshness of mint with the light spiciness of basil. This recipe is inspired by the tradition of herbal tinctures, which have long been used to add depth of flavor and aromatic richness to beverages. Gin infused with fresh herbs gains softness and noble bitterness, while sugar highlights the natural tones of the plants. The tincture is perfect for tasting neat or as a base for cocktails. Its refreshing taste pairs well with citrus notes and light snacks, while the preparation process transforms ordinary ingredients into an elegant drink filled with natural harmony.
1
Wash the basil and mint leaves. Make sure there is no dust, dirt, or insects on them.
- Basil: 15 g
- Fresh mint: 5 g
2
It is necessary to dry the leaves well with paper towels or in a special dryer.
3
Place basil 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.
4
Repeat the same procedure with mint leaves.
5
Put all the leaves in a 300 ml bottle. A dark glass bottle is best as it lets in fewer sunlight rays.
6
Add sugar to the bottle. It will help enhance the flavor of the infusion.
- Sugar: 5 g
7
Pour gin into the bottle to the brim using a funnel. All herbs must be completely covered with liquid, and there should be no air left in the bottle.
- Gin: 300 ml
8
To get rid of air bubbles on the surface, tightly close the bottle with a lid and store it in a cool, dark place away from direct sunlight for a week. The ideal temperature for infusion is between +16 and +18 degrees, but the refrigerator will also work.