Combine all ingredients in a pint [500 ml] Mason jar.

Cover tightly and allow to infuse for 5 to 6 days, shaking it gently once a day to distribute the mixture.

Strain through a fine mesh strainer lined with a damp paper coffee filter, discarding infused material. Transfer to two 4-ounce [250 ml] dark glass bottles and store at cool room temperature for up to one year.