How much spice or herb should I use per liter of alcohol?

Expanded Explanation

The right amount depends on the strength of the ingredient and the style of liqueur. As a general guide, powerful spices such as clove, nutmeg, wormwood, and long pepper should often be used below 1 gram per liter. Medium spices such as cinnamon, coriander, cardamom, and star anise may sit around 1 to 5 grams per liter depending on intensity.

Delicate fresh herbs can be used in larger amounts, often from 5 to 20 grams per liter, but they need shorter extraction. Dried herbs are more concentrated, so the amount should usually be reduced. Ground spices should be used with extra care because they extract rapidly and can cloud the liquid.

The best professional habit is to start low, especially with unfamiliar ingredients. Make small test jars, record exact weights, and scale only after tasting. It is easy to add another small dose, but almost impossible to remove an over-extracted spice from a finished liqueur.