Then heat over a moderate fire. Let the mixture steep for at least 12 hours in the pot of a double boiler. Extract at a moderate temperature, then siphon off the liquor, filter, and reunite it with the remaining 55 liters of distillate. 3.2 g coriander Put the dry herbs in a large jar. Add 800 milliliters of 85-95 percent alcohol.
Wine spirits make a better product than pure grain alcohol.
Then add 600 milliliters of water and let the whole macerate for another day. Decant off the liquid squeezing as much from the mass of herb as possible. Wet the herbs with some vodka and squeeze again. Recipe should give a little over a liter and a half of green liquor. It must then be distilled.