Thoroughly wash the 750 ml glass bottle and cap with hot, soapy water. Rinse well and either air dry or sterilize by pouring boiling water into the bottle for 2 minutes, then invert to drain. Allow to cool slightly before adding ingredients.

Pour 500 ml distilled water into the sanitized bottle using the funnel. If you want longer shelf stability and a more pronounced extraction, add 250 ml neutral spirit (vodka) to make a 750 ml final volume; otherwise leave as water-only for quick use (store refrigerated).

Aromatics and Flavorings

Prepare peels and herbs

Using a vegetable peeler or sharp knife, remove thin strips of lemon and orange peel avoiding the bitter white pith. Bruise the mint leaves gently between your palms to release oils. Split the vanilla bean lengthwise with a paring knife to expose the seeds; if using half a bean, scrape seeds into the bottle.

Combine aromatics

Add the lemon peel, orange peel, bruised mint, rosemary sprig, whole peppercorns, cinnamon stick, scraped vanilla seeds and pod half, 1 teaspoon granulated sugar, and a pinch of sea salt to the bottle with the liquid.

Infuse

Cap the bottle tightly and shake gently to mix. Place the bottle in a cool, dark place for 24–72 hours depending on desired intensity: 24 hours for a light, fresh note; 48–72 hours for a more pronounced, rounded flavor. If you used vodka, you can infuse up to 1 week, shaking the bottle once or twice daily to encourage extraction.

Finishing

Taste and adjust

After the chosen infusion time, open the bottle and smell/taste a small amount. If flavors are balanced, proceed to strain. If too strong, dilute with a bit more distilled water (add up to 50–100 ml) and mix. If too weak, allow to infuse longer or add an extra peel or herb and wait another 24 hours.

Strain and bottle

Place a fine mesh strainer or cheesecloth over a clean container and pour the infused liquid through to remove peels, herbs, and spices. Use the funnel to transfer the strained liquid back into the original sanitized bottle. Seal tightly.

Label and store

Label the bottle with contents and date. If the infusion contains alcohol, it will keep at room temperature for several months; otherwise store refrigerated and use within 7–10 days for best freshness. Use the bottled infusion as a flavored drinking water, cocktail ingredient, culinary flavoring, or aromatic spray (for non-edible use, note if alcohol-free).