Acetio | Blogma

I made 4 more infusions, cilantro, fenugreek, nutmeg, and dill. None would have been my first choice, but I'm getting to the back of the spice cabinet, and thought there might be some surprises.

Cilantro:
- Attractive yellowish grass green color
- Unidentifiable smell - definitely not the smell of cilantro, but if anything it smelled like chicken soup - very odd
- Almost flavorless
- Ethanol flavor very present
* Not a contender

Fenugreek:
- Had to use ground
- Pale yellow color
- Strong maple smell. Adding water brought out a smokiness. It really smelled like breakfast at a diner
- Mild smoky taste. Not bad but not interesting
- Mild ethanol harshness
* Also not a contender, but both of these give me ideas for using them in cooking

Nutmeg:
- Had to use ground
- Cloudy orange color
- Pleasant nutmeg aroma
- Turbid when water added
- Harsh ethanol flavor
- Camphor taste reminiscent of the cardamom extraction
* Also not a contender, with confirmation that chai extraction is definitely out

Dill:
- Very deep green color
- Very clean aroma, slight dill, mostly just clean, a bit like thyme
- Slight dill flavor
- Alcohol harshness/heat cut significantly
* Should be added to mix based on color, clean aroma, and mellowing quality

So, the dill extraction was the only good one, and the biggest surprise. It could be good just on its own. Imagine a martini made with Hendricks gin and a dill-based liqueur. It would taste like a dill pickle.

My final recipe as of now is:
3 parts tarragon
2 parts coriander
2 parts dill
1 part laurel