milk thistle seed in bitters?
Hey HV,
is there any value do you feel in putting milk thistle seed into the bitters I am making?
Or, should I leave them to their own tincture. There's something really delicious to me in the taste, and smell.
oh--one last question on the subject. Best alcohol for this, of these three: vodka, brandy, whisky
C
on another topic: do you make fruit brandy; where you have a big crock and keep adding more ripe fruit of all sorts, and topping up with brandy? (I would guess cognanc is beyond most people's budget.) Somehow I picture you doing this. A friend I house-sat for once made it, and it seemed to create a genuine 'medicine' in the best sense of the word. I'm not much for alcohol since losing the taste for my beloved glass of red wine>>> after
Water Fasting recently, but I'm thinking a little glass once in a while,
the way people would do who made their own corddials and herbal meads might so -- or for guests of gifts, come winter--which is when this fruit crock was *really* good (like preserved sun, with all the fruit sort of delicately decomposed and the liquid thick and saturated).