Boozed + Infused

Infusing liqueurs at home with inspiring and seasonal ingredients

Winter Spice Bourbon Recipe

25 Comments

Happy 2014! My New Year’s Resolution is to infuse more booze! I mean it. I didn’t post very many new recipes last year, and I promise you that this year will be different.

Winter Spice Bourbon

Our first infusion for this year is Winter Spice Bourbon. Let’s get right to it.

Winter Spice Bourbon

1 medium cinnamon stick (about 4 grams)

3 whole cloves

10 whole allspice berries

zest of 1 orange (I peeled it into large strips, but you could use a microplane)

20 grams (about 4 halves) dried plums or other dried fruit (you could use raisins or currants)

2 cups (480 mL) Bourbon or whiskey of your choice

DSC_2929

Combine all ingredients in a large jar or bottle, close tight. Shake well and let it sit for a few days to a few weeks. I filtered mine at 12 days, and the flavor it strong. I think you could certainly filter sooner if it tastes to your liking. Let the infusion rest for a week or so after filtering, the flavor will mellow.

This infusion will be great in lots of cocktails. Try it in a winter hot toddy, a manhattan, old fashioned, or just sip it on its own.

I have more infusions in the works… so stay tuned!

What are you drinking and infusing this winter?

Winter Spice Bourbon

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The Choices of Winter (and Holy Tea Tonic Infusion)

Bourbon, Bourbon, Infused Bourbon!

Winter Spice Liqueur

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Author: Alicia

Infusing at home with inspiring and seasonal ingredients. Join us in making delicious cordials, liqueurs, boozy fruits and cocktails.

25 thoughts on “Winter Spice Bourbon Recipe

  1. infusing bourbon will always make me happy! I’ve been using booze to infuse other foods, lately. My big kick now is making booze-infused marshmallows :-) Love how it works both ways. Still haven’t made your peppermint bark liqueur, but it’s for sure on my list. And I made this recipe, which is excellent poured with cherry bourbon–a “recipe” I learned from a fellow blogger. http://www.seriouseats.com/recipes/2011/12/diy-ginger-liqueur-make-your-own-canton.html So much fun to be had :-D

    • Hi Liz, it is hard to go wrong with infused bourbon, isn’t it! I have had my eye on that ginger liqueur recipe in the past, I should give it a try. It sounds fantastic!
      Oh, and the booze-infused marshmallows sound really fun. What are you using them in?
      Cheers~

  2. I made something similar for a Christmas hamper. I did 2 cups of bourbon, 1 cinnamon stick, 1/2 a vanilla pod and the peel of 1 orange. Smelt like just like Christmas!

  3. Yay, more infused booze! Glad to see you back! I may have to actually go find some allspice berries one of these days so I can try this out. :) I personally have been drinking ALL THE TEA after the crazy holiday season. TEA!

  4. I’m looking forward to your great recipes. I hope you have fun making them. I’m going to mix up some pimento dram and a date infusion soon. By the way, date goes really well with bourbon. Enjoy.

  5. Well I guess I’ll be looking forward for more of your booze infusions in the future.
    This one looks easy perhaps, I’ve to try making it.

  6. Can you see how far behind I am on my reading??? 10 days!! But this was worth the wait – yum yum! I like your resolution as well!

  7. I really like the sound of this one – and plan to try it as soon as I have finished a batch of bitters I’m making.

    • Hi Jonathan, thanks for your message! I’m curious to know what is the flavor of your latest batch of bitters???
      Cheers~

      • Hi,

        As it is my first batch, I am trying the ‘stock’ recipe from Brad Parsons’ book, Bitters, which has sour cherries and orange peel, and then a whole mix of spices and bittering agents. I have just finished the extraction process, and the kitchen smells fantastic. I just have to let it stand for three days…

      • That sounds amazing, how did it turn out?

      • Very well! The bitters are really light and aromatic, with a definite hit of sour cherries. I was worried the Cretan tsikoudia would not be strong enough to extract the flavours, but it worked out just fine. Now I use 3-4 drops in a Manhattan or Old Fashioned, and they add a really subtle depth of flavour. Very happy, and I am just trying to work out what flavour to make the next batch…

  8. This looks great Alicia! Just made the infusion yesterday and CANNOT WAIT to make an old fashion with the results!
    Kenley

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