My Recipes

The collected ingredients

Having found two recipes, I adapted them to make two 375ml batches of hierbas from my single bottle of brandy.

Here they are:

RECIPE "A"


To 375ml of orujo, marc or grappa add:

 Three leaves each:

• Mint
• Bay Leaf
• Sage
• Basil

• Lemon (1/3 of the peel only)
• Rosemary (1/3 sprig)
• Cloves (2 whole)
  
• Fennel Seeds (7 whole)

• Green Tea (1.5 Tsp)
  
• Lemongrass  (1/4 cup chopped) (NB: substituted for for 3 leaves of lemon verbena which was unable to find)
• Camomile (1 Tsp)
• Cinnamon Stick (1/2 inch, broken up)
• Saffron (approx 10-15 threads)

RECIPE "B"

To 375ml of orujo, marc or grappa add:

• Rosemary (1/2 sprig)
• Thyme (2 small sprigs)
• Coriander Seed ( 1 tsp crushed)
• Oregano (1/2 tsp)
• Star Anise (3/4 whole star, crushed)
• Anise Seed (1/2 tsp)
• Mint (6 leaves)
• Camomile (1 tsp)
• Nutmeg (grated, pinch)
• Cinnamon (1 cm of stick, crushed)
• Peppercorns (black, 4 crushed)
• Lemon (3 thin slices of whole fruit)
• Saffron (15 strands)

MATURATION

The original recipe "A" called to age the infusion for 10 days, then dillute with sugar water to the desired proof, and age another 10 days before filtering and serving.  I will apply the same aging schedule to both recipes.