Infused Ethanol pt II

In the continuing effort to create my own amaro/bitters/digestive (in the style of Fernet or Campari or Gin or Angostura Bitters) I’ve been infusing various herbs in alcohol to help me decide which to add to my master mixture.

I bottled a few 2 weeks ago and tried them yesterday and today.

Herb Rosemary Tarragon Thyme Bay Laurel
Color Lovely chartreuse color Beautiful deep green color, nearly teal when concentrated Deep green color Pale straw color almost unappealingly brown when concentrated
Aroma Flowery aroma with only a hint of Rosemary Pleasant vaguely sweet aroma, Not recognizably tarragon Strong thyme smell Very clean aroma almost like a pleasant household cleaner or shoe polish. It could make a good cologne or scent for shampoo
Flavor Adding water clouded
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