Boozed + Infused

Infusing liqueurs at home with inspiring and seasonal ingredients


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Winter Spice Bourbon Recipe

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

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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

Related Posts

The Choices of Winter (and Holy Tea Tonic Infusion)

Bourbon, Bourbon, Infused Bourbon!

Winter Spice Liqueur


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Blueberry-Orange Liqueur for Party Cocktails!

Going to a fun summer party or cookout? Bring some infused booze!

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When we were invited to a family barbeque, I knew the best thing to bring would be a fun and easy infusion. I had a few weeks, so I knew there would be time to allow the flavors to infuse well. What did we make? Well, because we had blueberries and oranges in the house, I decided to be lazy and just go with whatever was handy. But really, you can come up with any combination you want. While we already had an infusion recipe for Blueberry Gin, we wanted to test out a little easier version. I think you will find this one to be really simple! (No cooking of the berries like the previous version.)

For a summer barbeque, we also wanted to be able to make easy, refreshing cocktails, so we chose an infusion that could easily be made into a simple highball.

Blueberry-Orange Liqueur

3 c. Frozen Blueberries (smashed)*

Zest of 1 Orange

750 mL Clear Liquor – 80 proof (we used Gin, but you could use vodka, rum, cachaça)

1/3 c. sugar

Combine all ingredients into a large glass jar or vessel. Shake well to combine. Infuse for 2-3 weeks or longer, depending on when your party is. Strain and filter, and return to the bottle (or something larger). Now you are ready to party!

*Note: we used frozen berries, as I did in our previous Blueberry Gin, but you could try fresh as well.

For the party, we thought it would be easiest to make Gin & Tonics. And who wouldn’t love a Blueberry-Orange G&T? All you need are a few bottles of tonic, a few lemons (we thought the lemon would go better with the blueberry-orange flavor than lime) and your home-infused booze!

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Blueberry-Orange Gin & Tonic

2 oz. Blueberry-Orange Liqueur

4 oz. Tonic

Lemon Wedge

Ice

Fill glass with ice. Add the blueberry-orange liqueur and tonic. Stir well, squeeze the lemon wedge and add to the glass. Alternatively, you could mix up a big batch in a pitcher and let everyone help themselves. (This did not last long at our gathering, so you could make a double or triple batch.)

Now go enjoy your party!

What kind of fun infusions will you bring to summer barbeques and cookouts this year? (Yes, sangria counts…)

Cheers!

Related Posts

Blueberry Gin

The Blueberry Pieball – our new favorite highball

Blueberry Orange Liqueur on Punk Domestics


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Oak Aged Manhattan

Spring is in the air! We finally had a few warm and sunny days here in Portland. Before you know it, the summer berries and fruits will be blooming and ripening… so I figured we better share a winter infusion before it gets too late!

Oak Aged Rye Manhattan

Have you ever tried Barrel-Aged Cocktails? The concept is to make a large batch of a cocktail, and pour it into a wood barrel to impart subtlety, flavor and distinction into the cocktail. Living in Portland, it is easy to get your hands on a great barrel-aged cocktail. The best known and my favorite location for a barrel-aged cocktail is Clyde Common thanks to Jeffrey Morgenthaler.

It is pretty easy to get your hands on an oak barrel. You can even get them in small sizes, like one liter. But when I stumbled upon The Barrel Mill Oak Infusion Spirals at my favorite home brew supply store, I knew I wanted to test out a different method of oak-aged cocktails. Adapting Jeffrey Morgenthaler’s Rye Manhattan recipe to a smaller scale, I added the contents to a quart jar, and then cut off a section of the oak infusion spiral and placed it in the premixed cocktail jar. After waiting the requisite five weeks, we did a taste-test comparing the Oak-Aged Manhattan to an un-aged Rye Manhattan. We really enjoyed the Oak-Aged version more, noting that it did have more depth than the un-aged counterpart.

I have since learned that Tuthilltown makes a Barrel-Aged Cocktail Kit. This would be a very fun and easy way for you to try this at home.

Rye Manhattan Taste Test

Oak-Aged Rye Manhattan (follow recipe to scale from Jeffrey Morgenthaler)

16 oz. Rye Whiskey

8 oz. Sweet Vermouth

Scant 1 TB Angostura bitters

Section of Oak Infusion Spiral

Add all above ingredients to a quart-sized mason jar and close tightly. Allow to infuse for 5-6 weeks. You can either leave it in your jar and pour cocktails straight into the shaker from there, or strain and bottle into smaller bottles for gifts.

Cheers!

Related Posts:

Chamomile Bourbon

Fig Bourbon

Chocolate Bourbon


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The Cleanse… with booze?

Here we are in 2013! I still can’t quite believe it. January is flying by. And all around me, I see lots of people who have such great aspirations. New Year’s resolutions and cleanse diets abound.

The Cleanse

I’m not one for resolutions, and I can’t imagine I’d ever attempt a cleanse… so why not cleanse our cocktail? That’s an idea that even I can get behind.

The ingredients from our Chili Agave Liqueur had many similarities to the Master Cleanse recipe… we hope you will join us in our version of The Cleanse…

Chili Agave Liqueur

The Cleanse

1 oz. Fresh Squeezed Lime Juice (about one medium lime)

1 Tablespoon Maple Syrup

1 oz. Water

1 1/2 oz. Chili Agave Liqueur

3-4 generous pinches of cayenne pepper (more or less to taste)

Combine all ingredients in a small sauce pan. Bring to a boil over medium heat and simmer for 30 seconds. Remove from heat, pour into a tea cup or mug and garnish with a chili pepper.

It is cold out, so we decided to do this as a heated drink. It would probably taste just as delicious served cold.

So this may not be your typical cleanse, and this may not be your typical cocktail. But we’ve never been ones to adhere to the standard drinks. This is delicious! You’ll enjoy this much more than your New Year’s diet or cleanse!

What is your favorite way to celebrate your unconventional spirit… in a cocktail?


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Chamomile Bourbon and a Special Manhattan

This is our 100th post! So we’ll celebrate tonight with a tasty cocktail…

Here is one that will infuse quickly and be sure to soothe… chamomile

Chamomile Bourbon

1/8 oz. (about 3 TB) dried Chamomile Flowers

1 c. bourbon

Infuse for about 5 days, then strain the flowers and filter through a coffee filter. If you can’t find dried chamomile flowers, simply substitute some chamomile tea.

As you may have noted, we have more than one infusion going with these flowers, and we will be sure to share the other with you soon.

In the meantime, you can enjoy some delicious cocktails with your infused bourbon…

Chamomile Manhattan

2 oz. Chamomile Bourbon

3/4 oz. Sweet Vermouth

Dash of Angostura Bitters

Brandied Cherry (or other cocktail cherry)

Stir all ingredients except the Cherry over ice, strain into a chilled glass and garnish with the Brandied Cherry.

The chamomile flavor is lovely, and not overwhelming. The bourbon is still the star, but has a wonderful lingering chamomile taste.

Be sure to try this!

Cheers!


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Halloween Infusion part 2: Chocolate-Orange Liqueur

What is your favorite candy? And have you ever made it into a cocktail?

A few days ago I posted a recipe for Caramel Apple Liqueur, which I made for a get-together with a theme of Halloween candy infusions and cocktails. This was all the brainchild of Evelyn over at Momsicle, who wrote a great post about our “drink up”, complete with a group photo!

I racked my brain for candy infusion ideas, and while it may not exactly be a popular Halloween candy, I have always loved the flavor of orange and chocolate. As a kid, I would get chocolate-orange truffles at the candy store and always loved those chocolate orange sticks (the orange jelly candies that were covered in chocolate). So it was settled, I would make Chocolate-Orange liqueur.

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Chocolate-Orange Liqueur

Zest of 3 large Oranges

1/4 c. Cacao Nibs

1/4 c. sugar

2 c. vodka

Place all above ingredients in a glass jar, and close tight. Shake well and allow to infuse for abut 4 weeks. Strain through a filter, then cheesecloth, jelly bag, and coffee filters. This infusion clogged the coffee filters frequently, so be prepared to change the filter often.

This liqueur is delicious! It lived up to my idea of what I wanted it to taste like. And now for the cocktail…

Chocolate-Orange Martini

2oz. Chocolate-Orange Liqueur

2oz. Creme de Cacao (light)

Orange twist

Combine in a cocktail shaker with ice, and serve in a chilled martini glass with an orange twist. We also enjoyed them with a dark chocolate that was spiked with orange zest and orange oil. Delish!

You will also note that we served these in our “fun size” glasses so that we could taste each of the drink varieties at our gathering. They disappeared fast!

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Cheers!


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Mixology Monday: Bein’ Green

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This is my first time participating in Mixology Monday! I started seeing all the green cocktails popping up today and realized that the theme is “(it’s not easy) Bein’ Green”. I decided it’s about time I got up off the couch and did something with that Peapod Vodka.

Thanks to everyone who sent ideas and suggestions for Peapod Vodka cocktails, we were already off to a good start. Many of you suggested citrus flavors, and I thought that sounded perfect. Now that the rains of fall have settled into the Pacific Northwest, our greenery is flourishing. So with the “green” theme, we went all out!

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Friends of Pea (makes one petite drink)
1.5 oz. Peapod Vodka
1/2 oz. fresh squeezed lime juice
1/2 tsp. simple syrup (or more to taste)
5-6 large lemon balm leaves, plus more to garnish

Muddle the lemon balm in a cocktail shaker with ice. Add the remaining ingredients and shake well. Strain into a small cocktail glass, and enjoy!

I really wanted to be able to taste the pea flavor in the cocktail. (I never thought I would say those words!) This cocktail is actually quite nice. I think the lime and lemon balm go well. I toyed with the idea of using Thai basil, and I think that would be delicious also. In fact, I may try that later…

Here was the theme for today’s MxMo, from October’s host Wordsmithing Pantagruel:
With the warm days of summer now fading off into the distance in our rear view mirrors, let’s pay one last tribute to the greens of summer before the frosts come and our outdoor herb gardens give up the ghost for the winter. For our theme for this month, I have chosen: (it’s not easy) “Bein’ Green.” (Perchance due in no small part to my predilection for Green Chartreuse.) I’m giving you a wide berth on this one, anything using a green ingredient is fair play. There’s not only the aforementioned Chartreuse; how about Absinthe Verte, aka the green fairy. Or Midori, that stuff is pretty damn green. Crème de menthe? Why not? Douglas Fir eau de vie? Bring it! Apple schnapps? Uh…well…it is green. I suppose if you want to try to convince me it makes something good you can have at it. But it doesn’t have to be the liquor. Limes are green. So is green tea. Don’t forget the herb garden: mint, basil, cilantro, you name it – all fair game. There’s also the veritable cornucopia from the farmers market: green apples, grapes, peppers, olives, celery, cucumbers…you get the idea. Like I said, wide berth. Base, mixer, and or garnish; if it’s green it’s good. Surprise me. Use at least one, but the more the merrier.

Cheers!