lemon balm, anise hyssop, allspice leaves & pina

this is a continuance of the previous post “thank you laurent” (chef laurent gras)…

i began growing lemon balm in march and it grew like crazy!  i found an interesting use for it on chef laurent gras’s blog, www.l2o.typepad.com (i did notice that his does not call for lemon balm at all, maybe it’s a mistake) but i had a few other items in the garden to utilize. 

the aroma of this infusion filled up the house with tones on citrus, tonka bean & caramilized pineapple which made me think summer cocktail – this infusion could play many roles as an elixer for cocktails!!!

so here is what i can up with…

  • 500 grams of h20
  • 100 grams of sugar
  • 7.5 grams of grated tonka bean
  • 40 grams of apple cider vinegar
  • 75 grams of grated ginger
  • 10 whole star anise pods
  • 150 grams of orange juice
  • 200 grams of ver jus
  • 1 whole pineapple, peeled & cubed
  • 500 grams of lemon balm (no stems!!!)
  • 250 grams of anise hyssop (no stems!!!)
  • 50 grams of fresh allspice leaves
  • 10 each toasted black peppercorns
  • 50 grams of key lime zest


  1. place all ingredients in a large stainless steel pot (make sure it has a lid)
  2. bring to a boil and simmer for 4 hours with lid on (to catch all evaporation)
  3. let it stand at room temp with the lid on until the infusion cools
  4. strain all solids
  5. portion and freeze


About greensandbeans

this blog focuses on the trials & tribulations of the culinary evolution and explorations in the kitchen. it is also an open forum to discuss food ideas, techniques & most of all to expose the "happenings" and discoveries that are occurring in our very own backyard. "feedin my dreams by eatin greens & beans"... cheers, randy rucker
This entry was posted in cocktails, desserts, formulas, recipes, techniques, Uncategorized. Bookmark the permalink.

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