Fill a clean glass jar with the herbs.
Pour the brandy over the herbs, filling the jar to the top.
Put a lid on the jar, label the jar with the date and contents, store it in a dark place, and let the ingredients infuse for one month. Make sure your herbs stay covered with alcohol. Occasionally check to see if you need to add more alcohol, as some of it may have been soaked up by the plant material. This tends to be more of a problem with fresh ingredients than with dried. Especially check your mixture the first few days after making it. The alcohol should cover the ingredients by at least 2 inches.
Place a funnel into the mouth of a clean, sterilized jar and lay muslin on top of the funnel.
Carefully pour the alcohol through the muslin and funnel, letting the muslin catch the herbs and fruit, and being careful not to let them spill into the jar.
Allow all the liquid to strain through the cloth into the jar. If you are using dried herbs, squeeze the rest of the liquid out of the dried plant material through the cloth into the jar.
Discard the herbs. Add it to your compost or just put it on the dirt in your garden.
Sweeten the liquid with honey, maple syrup, and rose water.
