I love your blog! I found after you liked one of my posts. I will definitely try out some of your recipes. Have you tried a nut infusion (like a pecan infused bourbon)? Winter is behind us so it’s not as seasonal now but it’s something I have been meaning to try but not sure how to do it. Would be interested in your take.
Thanks! I have done several nut infusions, but have not tried pecan bourbon yet. So far everything I have tried in bourbon has been great, so I think you should go for it!
I was just thinking we needed to do something like that… Haven’t quite figured out the recipe but I think that will be in our future. Thanks for the idea!
Hello Alicia, I am a fellow cordial maker from New Mexico. I must say I love your recipes. As a member of the Society for Creative Anachronists I have swapped and tried many recipes over the years and yours are a great find.
For an Irish cream that doesn’t need refrigeration try taking good quality caramels and dissolving them in a mild Irish whiskey such as Bushmills. Then thin out with a thin (more water than usual) simple sugar. I have also used Riesen candies dissolved the same way to create a chocolate version.
My wife wanted an Irish cream but when we go to events it’s not practical to use something that has to be kept cold. She looked at the usual recipes and realized that it was the same things she used for homemade caramel sauce.
Thanks for the compliments. And thank you very much for the advice on an Irish Cream that doesn’t need refrigeration. I think having one that doesn’t need to be kept cold is perfect for gifting as well. Would love to hear about other tips you may have!
See my most recent post on atasteofmorning.com Because I enjoy your blog so much, I have just nominated you for the Very Inspiring Blogger Award and the One Lovely Blog Award.
Hello,
Love the blog. Lots of intriguing ideas and recipes. I just spotted the oatmeal and honey recipe and can’t wait to try it.
One quick question though: When you infuse do you leave the jar on a windowsill to let the sun help steep it? In the frig? pantry?
Thanks
Hi Charlie,
I leave all of my infusions in the pantry, or similar dark/fairly cool location. I think the Chow recipe may say to put it in the refrigerator, but with the percentage of alcohol in the recipe I listed, you will be fine to leave it out.
Hi Karll, In general, I do not think straining through a coffee filter takes away the flavor. In fact, often times you may want to make sure you strain it well to make sure the flavors remain and don’t get further tainted by the solids.
I would say that the only time I noticed much of a difference was with the oatmeal and brown sugar. The infusion had a much different mouthfeel after the final straining, and perhaps a slightly different flavor. I still really liked the liqueur, and I am not sure how it would have tasted over time if I had not strained it as well as I did.
The alcohol itself takes the flavor from the solids, so you don’t need the solids in there to get the flavor. Hope that helps!
After I infuse the fruits in bourbon and strain, is it best to refrigerate the final product? I’ve seen on some sites, “yes.” But I think I saw on yours, “no.” And if there is some sediment after straining, is that a reason to keep cold because it is organic material?
I love your blog and have been inspired to try my own crazy infused booze, thank you. Raspberry brandy my next adventure. I tagged you in a silly game of blog tag if you have a free moment and it is your thing http://wp.me/p22T8F-7b
Hi! I’m enthused by Boozed and Infused, and I’m writing in from Central Europe, home of fruit brandies. We harvest a metric ton or more of apples every year from our orchard that we take to a distillery, so we get LOTS of Calvados. One of my favorite liqueurs is a simple hawthorn berry infusion (tastes great, benefits the heart and circulatory system, lifts one’s mood during winter doldroms, and works like “anti-coffee”), but the reason I’m writing is to ask if you have any experience working with slivovice, Calvados, palinka or other fruit spirits. They have their own specific flavors, but I’m sure they could be even more interesting with additions.
Hi Melinda, well I’m quite jealous of all your Calvados. No, I have not tried making any infusions with fruit spirits like Calvados, slivovice, or palinka. Where I am, the varieties of those alcohols that we have available tend to be fairly expensive and very nice quality. I imagine they would be amazing in an infusion, but I have not tried any of them. I tend to keep those liquors for enjoying on their own. I would love to her what you infuse in them (in addition to the hawthorn berry). I think they would all be great and would absolutely add their own interesting flavors as you mentioned. Thanks for writing to us!
Well, I’m more of an herbalist than a mixologist, but your page inspires me! I will try some things and get back to you with the results. My husband does some traditional stuff with walnuts (have to harvest by St. Catherine’s Day while they are still squishy inside) and elderberries, and I could post recipes for those. If you’re curious about the hawthorn liqueur, give it a try with your own favorite base alcohol. Jack Daniels might make an interesting choice.
Thanks Melinda! I would love to get some green walnuts and try a real Nocino. I bet that is really tasty. I am not where I could find hawthorn berries around here… But I am glad to hear we may have inspired you to try a few new things too. Can’t wait to hear what you make.
Hey there, love ur work and I got a couple of questions… I’m preparing a white rum infused with lemongrass and vanilla.. I read ur post about lemongrass vodka and I see you suggest two weeks if infusion.. Do u think it would work the same with rum? Also.. Is it better to prepare one batch with vanilla and one with lemongrass and combine the two or infuse them altogether? I would like to obtain a faint vanilla note.. Would it work if I left the vanilla bean in the liquid for a short time? Thanx in advance and sorry to bother you but I am not big on infusions.. I’m going to change this though
Hi Debby, Sorry, I have not tasted Rebel Yell. I asked my husband, and he has not either. For the price, it may be very good for infusions. I often use Jim Beam for infusions, it is a good price and works very well with infusing. But I will be interested to hear if you did get the Rebel Yell and how you think it works out.
I have questions! I would like to try infusing with Anise, your blog says Gin, can I use grain alchol? Simple syrup, some require only a couple of tablespoonfull, can you make a cup and store? I have been all over net and you seem to be the only people that really might know what your doing. E-how is a joke.
Hi Nancy, welcome to Boozed + Infused! We are glad that you found us, it seems you have had some trouble finding the info you need and that is exactly why we started this blog!
For an Anise infusion, we chose to use gin, but you can certainly use any alcohol that would go well with that flavor. While grain alcohol is flavorless, it is 95% alcohol (190 proof) so infusions with grain alcohol would tend to have a much greater need to be watered down, and/or a larger amount of simple syrup. (Most of the alcohol I infuse with is 80 proof / 40% alcohol.) Keep in mind that the high percentage of alcohol may also make this infuse a bit faster. (Might I suggest using vodka, and following the recipe with that substitution?)
You will notice that most of the liqueurs on our blog tend to have a bit less sugar/simple syrup than other recipes. I don’t care for them to be super sweet. Some people who make infusions like to keep all sugars out of their drink. And depending on which kind of alcohol we are infusing with, we sometimes do too (an alcohol like brandy or bourbon will tend to have a lot more of its own sweeteners coming out when you infuse something in it than vodka or gin).
Grain alcohol is often used in making bitters. And many people do use it to make liqueurs. For bitters, it does not need to be watered down because you would only use a small amount of them at a time. If you are using grain alcohol to make an anise liqueur then I would water it down. The amount of simple syrup or sugar you use is entirely up to your own tastes and how sweet you would like this. The anise recipe that I made, I gave to my mother and she thought it was a bit strong. So for her, she would like a bit more sweetener (which really just means you can also use it in cocktails). I have not tried using grain alcohol to make any liqueurs.
You can make up a big batch of simple syrup and keep it stored in the refrigerator. You will often need to throw it out if you don’t use it before it starts to crystalize. But I usually have a small jar of simple syrup in my refrigerator.
You can always add more sugar/sweetener, but you can’t take it away so just add a little at a time.
Hope that helps! Feel free to send us an email if you need more help. Cheers~
Hi Eric, my go-to bourbon for infusing is usually Jim Beam. I think Makers would be even better,but Beam does quite well in infusions, for a lower price. I am not a big fan of Jack, so I haven’t infused with it. But if you normally enjoy Jack, then that would probably be a good choice for you.
Hi Alicia, I am new to your site. I have already made Lavendar, Lime/Jalepano, Lime, and Blackberry Vodka infusions and one your have probably never heard about. As a member of a local mushroom club, we began finding a mushroom called “Candy Cap” or Lactarius rubidus. When this mushroom is dried, the whole house smells like maple syrup. We have used them in creme brulees, cookies and frosting. Then a few of us made a liqueur (if that is the right name for it) using Candy Caps and vodka. After the infusing, we added simple syrup to taste. You do get a little of the mushroom flavor on the first sip, but I think the maple flavor takes over. Wonderful around the campfire on our weekend mushroom hunts.
Hi Lynne, thanks for your comment! Sounds like you have made some wonderful infusions! I have heard about using candy cap mushrooms, but have never tasted them and would not even know where to find them (since I do not forage) but that sounds really intriguing. Perhaps similar to the mushroom cocktail I made since I added maple syrup to the cocktail? Thanks for the great ideas! Cheers~
Alicia, I live north of you in Olympia and the Candy Caps are done here for the season. We are finding some of the Oregon Black Truffles, but it’s another poor season for them. I have infused them in a good vodka and it’s fun for us foragers to pass that around. I have not mixed the Truffle infusion with anything, afraid of losing the delicate aroma. You have fantastic truffle finds around Eugene, more of the Oregon White Truffles. Now to thaw out some blackberries and get something started with that. I have a friend who distills for his own use and he is going to perfect vodka for me to try in infusions. I used his brandy for the Gingerbread Liqueur. Very nice.
Your infusions look delicious. How long to do they last for once they are bottled? And do you buy really good, expensive base spirits, or can you get away with more economical products given they are infused? Thanks
Hi Kaye, I would say most of the infusions that do not contain dairy products last at least a year or longer. I have some that are 2 years that are still good. I usually use a mid-level spirit for my base. Some people use top shelf, but I don’t find it necessary to spend that kind of money when you are infusing it with so much other flavor. Cheers~
February 19, 2012 at 10:32 pm
You are my new favourite person. Love this blog!!!!!
March 2, 2012 at 10:15 am
Great blog! Lots of inspiration here. CHEERS!
March 9, 2012 at 6:47 am
I love your blog! I found after you liked one of my posts. I will definitely try out some of your recipes. Have you tried a nut infusion (like a pecan infused bourbon)? Winter is behind us so it’s not as seasonal now but it’s something I have been meaning to try but not sure how to do it. Would be interested in your take.
March 9, 2012 at 7:23 am
Thanks! I have done several nut infusions, but have not tried pecan bourbon yet. So far everything I have tried in bourbon has been great, so I think you should go for it!
March 9, 2012 at 7:31 am
I just read the walnut liqueur recipe you posted earlier. I might try that as well. Thanks!
March 13, 2012 at 5:30 am
Make a Honey-pepper Vodka…mmm sweat heat
March 13, 2012 at 8:06 am
I was just thinking we needed to do something like that… Haven’t quite figured out the recipe but I think that will be in our future. Thanks for the idea!
April 21, 2012 at 10:15 pm
Hello Alicia, I am a fellow cordial maker from New Mexico. I must say I love your recipes. As a member of the Society for Creative Anachronists I have swapped and tried many recipes over the years and yours are a great find.
For an Irish cream that doesn’t need refrigeration try taking good quality caramels and dissolving them in a mild Irish whiskey such as Bushmills. Then thin out with a thin (more water than usual) simple sugar. I have also used Riesen candies dissolved the same way to create a chocolate version.
My wife wanted an Irish cream but when we go to events it’s not practical to use something that has to be kept cold. She looked at the usual recipes and realized that it was the same things she used for homemade caramel sauce.
April 22, 2012 at 9:13 am
Thanks for the compliments. And thank you very much for the advice on an Irish Cream that doesn’t need refrigeration. I think having one that doesn’t need to be kept cold is perfect for gifting as well. Would love to hear about other tips you may have!
June 3, 2012 at 12:10 pm
Hi Alicia,
A quick question, have you infused your own basic gin? Vodka or everclear + juniper and herbs, etc?
If so, do you have a recipe? We may want to try to make some.
Thanks!
Stewart @ Putney Farm
June 3, 2012 at 7:26 pm
Hi Stewart,
I have not made this myself. I looked around through a few different recipes, and this is the one I would follow if I were to make it myself:
http://www.jeffreymorgenthaler.com/2007/how-to-make-your-own-gin-without-a-still/
The recipe is from Jeffrey Morgenthaler, and he is known to be an excellent mixologist (I believe best known for his barrel-aged cocktails).
Good luck – and let me know how it works out!
June 3, 2012 at 7:39 pm
Thanks, much appreciated. We will be doing this soon (not sure why, just want to do it…)
June 3, 2012 at 3:51 pm
See my most recent post on atasteofmorning.com Because I enjoy your blog so much, I have just nominated you for the Very Inspiring Blogger Award and the One Lovely Blog Award.
June 3, 2012 at 7:29 pm
Wow! Laurie, thank you so much. The feeling is mutual!
June 14, 2012 at 5:44 pm
Hello,
Love the blog. Lots of intriguing ideas and recipes. I just spotted the oatmeal and honey recipe and can’t wait to try it.
One quick question though: When you infuse do you leave the jar on a windowsill to let the sun help steep it? In the frig? pantry?
Thanks
June 14, 2012 at 5:57 pm
Hi Charlie,
I leave all of my infusions in the pantry, or similar dark/fairly cool location. I think the Chow recipe may say to put it in the refrigerator, but with the percentage of alcohol in the recipe I listed, you will be fine to leave it out.
September 19, 2012 at 7:48 pm
Hi, I was wondering if you had any good apple or pumpkin drinks
September 26, 2012 at 6:18 am
Although straining through a coffee filter will clear the drink and make it less cloudy don’t you loose a lot of the flavor?
September 26, 2012 at 7:23 am
Hi Karll, In general, I do not think straining through a coffee filter takes away the flavor. In fact, often times you may want to make sure you strain it well to make sure the flavors remain and don’t get further tainted by the solids.
I would say that the only time I noticed much of a difference was with the oatmeal and brown sugar. The infusion had a much different mouthfeel after the final straining, and perhaps a slightly different flavor. I still really liked the liqueur, and I am not sure how it would have tasted over time if I had not strained it as well as I did.
The alcohol itself takes the flavor from the solids, so you don’t need the solids in there to get the flavor. Hope that helps!
September 27, 2012 at 6:31 pm
Refrigerate or not to refrigerate?
After I infuse the fruits in bourbon and strain, is it best to refrigerate the final product? I’ve seen on some sites, “yes.” But I think I saw on yours, “no.” And if there is some sediment after straining, is that a reason to keep cold because it is organic material?
Thanks.
October 7, 2012 at 9:46 am
I love your blog and have been inspired to try my own crazy infused booze, thank you. Raspberry brandy my next adventure. I tagged you in a silly game of blog tag if you have a free moment and it is your thing http://wp.me/p22T8F-7b
October 14, 2012 at 11:15 am
Hi! I’m enthused by Boozed and Infused, and I’m writing in from Central Europe, home of fruit brandies. We harvest a metric ton or more of apples every year from our orchard that we take to a distillery, so we get LOTS of Calvados. One of my favorite liqueurs is a simple hawthorn berry infusion (tastes great, benefits the heart and circulatory system, lifts one’s mood during winter doldroms, and works like “anti-coffee”), but the reason I’m writing is to ask if you have any experience working with slivovice, Calvados, palinka or other fruit spirits. They have their own specific flavors, but I’m sure they could be even more interesting with additions.
Take care and “Na zdraví”!
October 14, 2012 at 9:44 pm
Hi Melinda, well I’m quite jealous of all your Calvados. No, I have not tried making any infusions with fruit spirits like Calvados, slivovice, or palinka. Where I am, the varieties of those alcohols that we have available tend to be fairly expensive and very nice quality. I imagine they would be amazing in an infusion, but I have not tried any of them. I tend to keep those liquors for enjoying on their own. I would love to her what you infuse in them (in addition to the hawthorn berry). I think they would all be great and would absolutely add their own interesting flavors as you mentioned. Thanks for writing to us!
October 21, 2012 at 12:49 pm
Well, I’m more of an herbalist than a mixologist, but your page inspires me! I will try some things and get back to you with the results. My husband does some traditional stuff with walnuts (have to harvest by St. Catherine’s Day while they are still squishy inside) and elderberries, and I could post recipes for those. If you’re curious about the hawthorn liqueur, give it a try with your own favorite base alcohol. Jack Daniels might make an interesting choice.
October 21, 2012 at 9:51 pm
Thanks Melinda! I would love to get some green walnuts and try a real Nocino. I bet that is really tasty. I am not where I could find hawthorn berries around here… But I am glad to hear we may have inspired you to try a few new things too. Can’t wait to hear what you make.
October 24, 2012 at 7:57 am
Hey there, love ur work and I got a couple of questions… I’m preparing a white rum infused with lemongrass and vanilla.. I read ur post about lemongrass vodka and I see you suggest two weeks if infusion.. Do u think it would work the same with rum? Also.. Is it better to prepare one batch with vanilla and one with lemongrass and combine the two or infuse them altogether? I would like to obtain a faint vanilla note.. Would it work if I left the vanilla bean in the liquid for a short time? Thanx in advance and sorry to bother you but I am not big on infusions.. I’m going to change this though
November 1, 2012 at 1:53 pm
As a non-bourbon drinker, it was suggested by the salesman in the liquor store to use Rebel Yell. Are you familiar with this brand? Thank You.
November 4, 2012 at 9:37 am
Hi Debby, Sorry, I have not tasted Rebel Yell. I asked my husband, and he has not either. For the price, it may be very good for infusions. I often use Jim Beam for infusions, it is a good price and works very well with infusing. But I will be interested to hear if you did get the Rebel Yell and how you think it works out.
November 5, 2012 at 8:15 am
I am wondering for your coffee infused Brandy if you can use a chocolate flavored coffee?
November 5, 2012 at 9:09 pm
I think chocolate flavored coffee would be excellent in this! Let me know ow it turns out!
December 7, 2012 at 10:16 pm
I have questions! I would like to try infusing with Anise, your blog says Gin, can I use grain alchol? Simple syrup, some require only a couple of tablespoonfull, can you make a cup and store? I have been all over net and you seem to be the only people that really might know what your doing. E-how is a joke.
December 8, 2012 at 8:29 am
Hi Nancy, welcome to Boozed + Infused! We are glad that you found us, it seems you have had some trouble finding the info you need and that is exactly why we started this blog!
For an Anise infusion, we chose to use gin, but you can certainly use any alcohol that would go well with that flavor. While grain alcohol is flavorless, it is 95% alcohol (190 proof) so infusions with grain alcohol would tend to have a much greater need to be watered down, and/or a larger amount of simple syrup. (Most of the alcohol I infuse with is 80 proof / 40% alcohol.) Keep in mind that the high percentage of alcohol may also make this infuse a bit faster. (Might I suggest using vodka, and following the recipe with that substitution?)
You will notice that most of the liqueurs on our blog tend to have a bit less sugar/simple syrup than other recipes. I don’t care for them to be super sweet. Some people who make infusions like to keep all sugars out of their drink. And depending on which kind of alcohol we are infusing with, we sometimes do too (an alcohol like brandy or bourbon will tend to have a lot more of its own sweeteners coming out when you infuse something in it than vodka or gin).
Grain alcohol is often used in making bitters. And many people do use it to make liqueurs. For bitters, it does not need to be watered down because you would only use a small amount of them at a time. If you are using grain alcohol to make an anise liqueur then I would water it down. The amount of simple syrup or sugar you use is entirely up to your own tastes and how sweet you would like this. The anise recipe that I made, I gave to my mother and she thought it was a bit strong. So for her, she would like a bit more sweetener (which really just means you can also use it in cocktails). I have not tried using grain alcohol to make any liqueurs.
You can make up a big batch of simple syrup and keep it stored in the refrigerator. You will often need to throw it out if you don’t use it before it starts to crystalize. But I usually have a small jar of simple syrup in my refrigerator.
You can always add more sugar/sweetener, but you can’t take it away so just add a little at a time.
Hope that helps! Feel free to send us an email if you need more help. Cheers~
December 14, 2012 at 7:49 pm
What is your go-to bourbon for infusing? Jim beam, makers, jack?
December 15, 2012 at 11:32 am
Hi Eric, my go-to bourbon for infusing is usually Jim Beam. I think Makers would be even better,but Beam does quite well in infusions, for a lower price. I am not a big fan of Jack, so I haven’t infused with it. But if you normally enjoy Jack, then that would probably be a good choice for you.
Cheers~
February 18, 2013 at 10:32 pm
Hi Alicia, I am new to your site. I have already made Lavendar, Lime/Jalepano, Lime, and Blackberry Vodka infusions and one your have probably never heard about. As a member of a local mushroom club, we began finding a mushroom called “Candy Cap” or Lactarius rubidus. When this mushroom is dried, the whole house smells like maple syrup. We have used them in creme brulees, cookies and frosting. Then a few of us made a liqueur (if that is the right name for it) using Candy Caps and vodka. After the infusing, we added simple syrup to taste. You do get a little of the mushroom flavor on the first sip, but I think the maple flavor takes over. Wonderful around the campfire on our weekend mushroom hunts.
February 23, 2013 at 11:08 am
Hi Lynne, thanks for your comment! Sounds like you have made some wonderful infusions! I have heard about using candy cap mushrooms, but have never tasted them and would not even know where to find them (since I do not forage) but that sounds really intriguing. Perhaps similar to the mushroom cocktail I made since I added maple syrup to the cocktail? Thanks for the great ideas! Cheers~
February 27, 2013 at 10:22 am
Alicia, I live north of you in Olympia and the Candy Caps are done here for the season. We are finding some of the Oregon Black Truffles, but it’s another poor season for them. I have infused them in a good vodka and it’s fun for us foragers to pass that around. I have not mixed the Truffle infusion with anything, afraid of losing the delicate aroma. You have fantastic truffle finds around Eugene, more of the Oregon White Truffles. Now to thaw out some blackberries and get something started with that. I have a friend who distills for his own use and he is going to perfect vodka for me to try in infusions. I used his brandy for the Gingerbread Liqueur. Very nice.
April 18, 2013 at 8:25 am
Your infusions look delicious. How long to do they last for once they are bottled? And do you buy really good, expensive base spirits, or can you get away with more economical products given they are infused? Thanks
April 19, 2013 at 6:27 pm
Hi Kaye, I would say most of the infusions that do not contain dairy products last at least a year or longer. I have some that are 2 years that are still good. I usually use a mid-level spirit for my base. Some people use top shelf, but I don’t find it necessary to spend that kind of money when you are infusing it with so much other flavor. Cheers~