Homemade Floral Tincture and Lover’s End Martini

Add some Valentine’s Day vibes to your martini with a delightfully floral tincture. An ingredient like this would normally take months to make, but with the Anova Precision Cooker and Chamber Vacuum Sealer you can speed up the process and be sipping martinis in time for Valentine's Day.

Author

Brenton Mowforth

Prep Time: 00:05

Recipe Time: 24:00

Temperature : 135F / 57.2C

Ingredients

• **For the Floral Tincture**
• 500ml (2 cups) vodka
• 30g (1 ¾ cups) dried rose petals
• 20g (1 cup) dried lavender
• **For the Martini**
• 2 fluid ounces London Dry gin
• ½ fluid ounce dry vermouth
• ¼ fluid ounce Floral Tincture (above)
• Olive, for garnish

Directions

1. Start the tincture: Attach an Anova Precision Cooker to a vessel of water and heat to 135°F (57°C).
2. Combine the vodka, rose petals, and lavender in a chamber vacuum pouch. Seal using the strong vacuum and strong seal. Transfer to the water bath and cook for 24 hours.

Finishing Steps

1. Remove from the water bath. Let cool to room temperature, then strain through a fine-mesh strainer into a large mason jar. Freeze overnight.
2. The next day, chill-filter the tincture by lining a strainer or funnel with a coffee filter and cheesecloth and placing over a second mason jar (or similar-sized wide container if using a bottom drawer-style freezer). Pour the tincture through the strainer, then return to the freezer to finish straining.
3. To make the martini, combine the gin, vermouth, and tincture in a mixing glass filled with ice. Stir until the outside of the mixing glass is cold to the touch, about 30 seconds. Strain into a chilled coupe glass and serve immediately.