Tonic wines..

TONIC WINES

Tonic Wines are very much like a tincture - herbs are used to fill a clean jar / vat, over which wine (or port) is poured so that the herb is completely covered and the level of the wine is above the top of the herbs. Close securely and leave to mature for at least 1 month. Regularly top up the jar to ensure the herbs remain covered, replacing with a new batch of herbs as required. Lasts for about 4 -5 months - but keep an eye on the mixture for any mould and discard remedy if any occurs.

A quicker method is to add the herbs and wine / port to a saucepan (roughly 6 oz herbs to 2 pints liquid), cover with a lid and heat gently until the wine begins to simmer - do not allow the mixture to boil (unless you wish to eliminate the alcohol content - in which case leave uncovered and allow to boil for at least 5 minutes). Remove from the heat and leave covered for 24 hours. Strain and bottle.