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Homemade Sage Liquor
Hi All,
In one of the Absinthe Threads, Brujo de la Colonia recommended Sage Liquer (made from Salvia Officinal is) and Mandragora Liquer (made from Mandragora Officinarum). I am curious if anyone has any first hand experience preparing and consuming either of these. Here is one recipe for Sage Liquor that I have found:
Homemade Sage Liquor
INGREDIENTS:
3 cups eau-de-vie (100 proof)
3/4 cup sugar
1 cup water
3/4 cup sage leaves and sage flowers
PREPARATION:
1. Put the leaves and flowers into a bottle or jar and add the eau-de-vie. Cover and leave in a warm place for eight days.
2. On the ninth day, strain the liquor into another clean jar
3. Over low heat, dissolve the sugar in the water, then bring it up to a boil. Cool the syrup and add it to the eau-de-vie.
4. Seal the bottle and store in a cool, dark place or drink immediately.
One company which professionally makes Sage Liqueur describes there product as:
The sage liqueur from Sinc distilleries in Alcoy, Alicante, is a very unique product. Sage is known for its medicinal properties for centuries, and sage grows wild in the mountains surrounding Alcoy, where this liqueur has been made for decades. Sage is a plant related to wormwood, and in fact it has an even higher thujone level than absinthe. This liqueur, very mild thanks to its 18% vol. Alc., is extremely aromatic, you have the feeling you are right in the Mediterranean woods enjoying life.
Please share any recipes you may have in regards to Sage Liqueur.
Hi kristopher,
I have a recipe for sage beer. I don't have the recipe with me write now so I will post it later. I was a little worried about how it would turn out, but it ended up being very good and a couple of bottles would totally fuck you up. Let me know if your interested and I'll search through my brewing notes for it.
Good Luck!!!
That's what I was wondering too-what if you made Salvia Divinorum Beer?
hanks for Reply!!
I've made Sally D cider and tincture. Not that great. I think that the stomach's digestive juices destroy the active ingredients. I hear some folks get sick swallowing their quid spit...I don't.... but I guess that’s me. I don't think the cider would make anyone sick either...but I'm not sure. No one here to share it with. There are better ways to use sally.
All Cider used in my experiments is approximately 16 - 18%.
I've also done blue lotus and damiana in cider. That was pretty good.
Done blue lotus and wild dagga...ok too.
Actually I don't think many herbs added to cider or beer are worth the money for the amount of "enhancement" you get. Wormwood and hops in beer are worth it though.
Done the wormwood thing in numerous ways. By the way that $7 a lb in the vendors forum is one sweet deal...Thanks EROC
I have not done sage...but am considering it.
I'm still convinced that my favorite herb is the best one to add to wine. Taste the best...takes you way out. My next experiment is a mix of it with wormwood....just letting it age.
Enjoy!!!!
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