Spoon a tablespoon of each ingredient into its own half pint jar, and top with a cup of neutral spirit. Seal with a lid and band, and let sit in a cool dark place until the tincture (or extract) is fully infused.
The amount of time this may take will vary, but in principle fresh or dried herbs will take less time than less permeable substances, like cocoa nibs or coffee beans. In my experience, the ingredients I’ve listed above take anywhere from two days (black walnut leaf, dried hibiscus) to one week (wild cherry bark, gentian, cinnamon). Cocoa Nibs and coffee took longest, and were left for nearly 2 weeks.
When the scent of the ingredient to be infused overpowers the scent of the alcohol, you know the tincture is ready. Using a coffee filter, strain the solids out of the liquids, and transfer the tincture into amber bottles. Once the solids are removed, these tinctures will last up to a year or more.