materials
~3g of powdered syrian rue
~15g of powdered mimosa hostilis
~distilled water
~apple cider vinegar or lemon juice
~small stainless steel pot
~medium stainless steel pot
~pyrex measuring cups
~stainless steel or wood stirring spoon
~permanent coffee filter or paper towels

rue juice
now, i used to extract the rue and drink it. i do not recommend this at all. if you can, gelcap or wrap in tissue paper and choke it down. rue juice is foul, but i'll help you if you really wanna know.

place powder into small empty stainless steel pot. add 60ml of distilled water and 15ml of apple cider vinegar to the pot. heat uncovered to a soft boil...this means that when you stir with a spoon the liquid stops bubbling. the spoon will get hot if it's metal though. stir as much as you can without burning your fingers. 15-20 minutes on a gas stove and the liquid should reduce to a small enough amount...you want as little liquid as possible before it all evaporates, especially with rue juice. now you want to strain through a doubled-up paper towel into a glass. fold the paper towel over the the drinking glass and pour the liquid/seeds mix into the paper towel. a good paper towel will allow the liquid to drip without ripping and dropping the seeds into the glass. once gravity does its job, squeeze out the paper towel and you can place the seeds back into the pot and repeat the whole process once more. combine the liquids and save.

mimosa brew
place powder into medium empty stainless steel pot. add 400ml of distilled water and 100ml of apple cider vinegar to the pot. pour slowly so the mimosa dust doesn't fly into the air. you can let it soak for a few minutes if you want. heat uncovered to a soft boil...this means that when you stir with a spoon the liquid stops bubbling. the spoon will get hot if it's metal though. stir as much as you can without burning your fingers. 45-60 minutes on a gas stove and the liquid should reduce to a small enough amount...you want as little liquid as possible before it all evaporates, but try to have more since this is the important part of the process. now you want to strain. if the mimosa wasn't powdered, use a permanent coffee filter...otherwise the doubled-up paper towel will work again. slowly pour the liquid through the paper towel into another glass. it will strain itself. you can use the metal spoon to press more liquid out of the mimosa in the pot too. repeat this process at least once more. squeeze out the paper towel and save the liquid once gravity does its job. cook/strain/save no more than a total of three times. combine the liquids. you can reduce this liquid if it turns out to be a lot, but if you reduced the liquid during cooking then you can skip that. during reduction, heat very low, no boiling at all to get the liquid down to a shot or two. do not strain after reduction.

now, on with the drinking. hold your nose, deep breath, and drink the rue. wait 10-15 minutes and then drink at least half of the mimosa. if the mimosa is settling at the bottom, stir it up. it should start to work inside of 20 minutes. lying down flat on your back can help offset a purge, but stay close to the toilet just in case. as it wears off, buttered toast will bring it back. you can also drink the rest of the mimosa a half hour later into the tryp. mimosa will be bitter (naturally and because of all the vinegar) but it will taste better when you drink the rest of it later.

8]