Spice extracts

Pour dry raw materials with alcohol of 70-80 degrees. The ratio of dry raw materials by weight to alcohol by volume is 1:10. Insist in a dark place, stirring occasionally. The infusion time is at least 3 weeks. After infusion, the extract can be carefully drained from the sediment. Store in a glass bottle in a dark place. The shelf life is practically unlimited.
Spice extracts are added along with salt. It is convenient to dispense with a syringe in cubic centimeters, which approximately corresponds to grams.

Collection recipes (for 2 liters of alcohol):

Lisova Pisnya (Forest song): juniper – 100 g, rosemary – 50 g, angelica root – 50 g;
Absinthe: hyssop – 100 g, wormwood (Artemisia abrotanum) – 50 g, lemon balm – 50 g;
Orient: cinnamon – 60 g, star anise – 60 g, fennel – 30 g, cloves – 20 g, Sichuan pepper – 30 g;
Laurel – Lemongrass: bay leaf – 50 g, lemongrass – 150 g;