Infusion: Tinctures

• Cinnamon 
• Orange

This versatile tincture is handy.

Cinnamon Tincture

Wes Galloway - 2012
Batch determines Quantity

Ingredients
Top-quality cinnamon bark and not sticks (see Notes:)
High-proof vodka or grain alcohol


Notes:  Don't use cinnamon sticks because they are steamed before they are rolled and lose some intensity.


Preparation
Tightly pack a mason jar with cinnamon bark; top up with the vodka or grain alcohol. Set aside for 6 weeks. Strain through a coffee filter and bottle.

Source: Adapted from a recipe by Wes Galloway, Black Beans Steakhouse and Lounge, Port Hope, Canada via Gaz Regan

Use this orange tincture to replicate Amer Picon with Jamie Boudreau's recipe.

Orange Tincture

Batch determines Quantity 

Ingredients
Dried (for longer shelf life) orange peel

High proof vodka such as Smirnoff Blue Label

Notes: 50% ABV works best. To shorten infusion time, shake 3x daily and infuse for 3 to 6 weeks. High proof vodka extracts more flavor, and the higher the ratio of orange to vodka, the faster the infusion.

Image via Wikipedia

Preparation

Fill a covered jar half-way with dried orange peel; fill with high-proof vodka. Set  aside for 1 to 2 months.

If using Everclear, let mixture sit for about 1 week before adding enough water to reduce to 100 proof; then, infuse for an additional 2 weeks.

Your final tincture should be a light amber color, not a dark color. To finish, strain through coffee filter(s). Transfer to a clean, dry glass bottle with a lid. 

Cap and store in refrigerator.

Source: