250 gr. powdered sugar
250 cl. of water;
250 cl. of pure alcohol at 95 °;
4 sage leaves, 4 mint leaves, 4 bay leaves,
4 basil leaves, 4 lemon leaves, 10 sprigs of
rosemary, 4 chamomile flowers, half a teaspoon
of tea leaves, half a sachet of saffron, 4 cloves,
3 juniper berries, and some ground nutmeg.
Place all herbs in a clean, dry jar, add alcohol
and allow to macerate for a week in a cool, dark
place, taking care to shake at least once a day.
After this time has lapsed, dissolve the sugar
and water over a low heat skimming off the surface.
Remove from heat and cool. Filter the alcohol
from herbs, through a special filter or using
a double layer of gauze. Repeat until the liquid
is not clear. Add the infused sugar syrup and
mix well, keep for a day to rest, covered with
Pour the liquor, filtering it again, in dark bottles
with airtight lids.
Store in the dark for at least 3 months before