These 2 recipes are for neutral spirits drinks. I drink mine straight at room temperature at 100 proof, however sometimes I like a very light touch of a flavor. The horse radish drink was recommended by a friend who had it at a vodka bar in New York City and because I like horseradish he though I might like it. Not having a recipe I though I would try to make one. The tea recipe I made because I like the flavor it added to my chicken brine. The chicken is brined in salt and Bromley tea bags. The salt adds moisture to the chicken and the tea bags add a hint of flavor that is very pleasant and you can't tell its present.
The horseradish root is trimmed and pealed and split and aged in the spirits. The first few days it was stronger than 6 weeks later when it mellowed out but still very much horseradish. It has a touch of spice and heat to the drink and is severed cold. Since I had no recipe I just left it in the jar but now may be the time to take it out.
The tea is added to the spirits and just long enough to slightly give some color, about 1 minute for my taste.