Cumin/Coriander Tincture

Recipe

Toast 8g whole cumin and 4g whole coriander seed on stovetop over medium-low heat until fragrant. Let cool. Coarsely grind. Combine spices with 30g high-proof neutral grain spirit (e.g. Everclear). Vacuum seal and cook in sous vide at 165F for 1 hour. Transfer to ice bath to cool to room temperature. Fine strain, then strain through coffee filter. Bottle and store.