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Alcohols ability to draw out flavoursome substances from herbs and spices by infusion and then preserve those flavours has been used since the Middle Ages...
I use an excellent Danish site for reference. It is unfortunately only in Danish and probably not updated anymore, but you could use Google Translate and ctrl+F-search (cmd+F on a Mac) using the latin name of the plants you seek as search terms.
It is not as simple as a list of herbs and fruits and corresponding times as temperature, alcohol strength, ripeness and hard/softness of what you’re infusing all influence the perfect infusion time. Best to taste after 12 hours and then assess every 12 to 24 hours for up to 5 days, (although if something with you know infuses easily (e.g. tea leaves) then think minutes rather than hours. Over infusion can extract unwanted bitterness. It literally is a case of “suck it and see.”