Nikki and I are in the process of converting the unused basement space into a lab of sorts.  In the photo is our first batch of tinctures in 95% Etoh:

Basil

Rosemary

Thyme

Chipotle

Cucumber

Serrano pepper

The plan is to play with these flavor bases in building sauces and cocktails.  Eventually we’d like to expand the idea of the ‘spice rack’ to include tinctures, emulsions, oil infusions, and extracts.

The tinctures should be ready for tasting on Oct. second.