The Good Reverend’s Universal Spirit

The Good Reverend’s Universal Spirit is a joyous celebration of the limitless possibilities of what a bottle of great spirits can be. Distilled 100% organic, this corn-based neutral spirit isn’t just a drink, it’s a dare. Indefinitely customizable, it’s a DIY kit in a bottle. Add clean water and dilute to make two bottles of versatile neutral spirit, or mix in your own fresh ingredients as the basis for infusions, liqueurs, cordials, tinctures, or household cleaners. Both a look back at the historic inventiveness of our distilling forefathers and a nod to the endlessly changing future, the Good Reverend’s Universal Spirit s the perfect solution for the here and now.

Persimmon Cordial

1/2 c RUS
3 ripened persimmons
1 whole cinnamon stick
1 cup filtered water
1 cup maple syrup

Skin and dice persimmons. Combine persimmons, RUS, and cinnamon into a 1 quart mason jar. Make sure all ingredients are submerged in liquid. Store in a cool, dark location for 1 week, shaking it lightly every day. After 1 week has passed, filter out all the solid ingredients with a fine mesh strainer. In a small saucepan, combine maple syrup and 1 c of water to make a maple simple syrup. Allow syrup to cool and slowly whisk the maple simple syrup and persimmon infusion together. Funnel the cordial into a glass bottle and refrigerate to store.

Reverend’s Remedy

2 tbsp elderberries
2 tbsp dried mullien
2 tbsp yarrow
2 tbsp echinacea
3 sprigs fresh rosemary
3 sprigs fresh sage

Combine all ingredients in a jar. Cover herbs in equal parts of RUS and water. Make sure all ingredients are submerged in liquid. Store in a cool, dark location for 4 weeks, shaking it lightly every day. Strain infusion with a coffee filter until all impurities and solids are removed. Funnel infusion into a small glass dropper bottle.

Love Potion #09: Rose Elixir

1/2 cup RUS
1 1/2 cup filtered water
1 cup packed rose petals
2 cup raw sugar
1/4 cup lime juice

Place fresh rose petals into a sterile jar. Cover petals with RUS and water. Steep in a cool, dark place for 24 hours. Use a strainer to filter rose petals from the infusion. Bring remaining water and sugar to a boil in a saucepan. Simmer until solids have dissolved. Remove from heat and add lime juice and rose water. Allow syrup to cool and pour into a glass bottle. Cork tightly and enjoy with clear spirits or seltzer.

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