Confession: I did this because I’m too cheap to pay for Hendrick’s.
- Pint-sized mason jar
- 1/2 oz. dried rose buds (because I’m also too cheap to pay for rose petals)
- 1 cucumber, sliced
- 1/2 handle Seagram’s Gin
Methodology: Combine the gin, rose buds, and cucumber slices in the mason jar. Store the jar in a dark, dry place, shaking 1-3 times daily. I infused it for seven days, but taste it once every day or so to achieve your desired infused-ness. Strain through the cheesecloth and enjoy.
Normally I would say happy Easter, but I’m too swamped with herbs this weekend to engage in my normal celebratory viewing of The 10 Commandments and Ben-Hur. Next weekend, however, the Charlton Heston-a-thon is ON.