When I started harvesting my first doug fir tips, I was reading up on new uses for them; I infused some in olive oil, and I read about infusing one's own doug fir cordial or elixir. The recipe was simple: infuse clean, dry tips in vodka in a cool dark place for at least 2-3 weeks (though I believe long steeping gives a better result when infusing cordials and such, so I'm planning to infuse for a few months), then remove the plant matter and add a bit of simple syrup or honey. Swirl to combine and continue to steep for a few more weeks.
Well. This seems like a thing one could do with a lot of different plant matter, doesn't it? So I'm giving the process a go (above) with elderflowers from the sambucus nigra I have planted on this property (I've planted three, all are different: black lace, thundercloud, and another the name of which I've forgotten!).
The gorgeous rose-hued liquid on the left isn't a liqueur at all; it's chive blossom vinegar. Last year, I used distilled white vinegar - and while it was pretty, it was a bit harsh for salad dressings. It was marvelous as part of a pickling brine for my garlic dill pickles, however. This year, I got wise: I used champagne vinegar. This will be nicely oniony in a vinaigrette for a summer salad!