Boozed + Infused

Infusing liqueurs at home with inspiring and seasonal ingredients


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Pear & Cranberry Liqueur

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I hope you had a wonderful Thanksgiving! My husband and I were responsible for dessert this year, and one of my contributions was a pear, apple and cranberry crisp. I love those flavors and how they come together. It made me realize that I need to share a similar flavor that I have been infusing for the holidays. If you start now, this will be enjoyed before the holidays are over.

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Pear & Cranberry Liqueur

1 3/4 c. Sliced Pears (we used Bartlett, but really any would work well)
1/4 c. Dried cranberries
1/2 TB chopped, peeled ginger
1 whole clove
Small piece of a cinnamon stick (less than 1 gram)
3/4 c. Brandy
1 1/2 c. Vodka

Combine all ingredients into a quart jar, and allow to infuse for about 3 weeks or until it reaches your desired taste. (I think it will continue to add a bit more flavor, so I have not strained ours yet.)  Strain and filter through a jelly bag or cheesecloth, and then coffee filters.

The pear and cranberry flavors come out well in this liqueur. The combination of brandy and sweetened dried cranberries make this sweet enough to drink without being too sweet. I wanted a hint of spices, but did not want them to overwhelm the fruits, and this is achieved here. If you like lots of spice, you could add a bit more. Keep in mind that a bit of clove and cinnamon go a long way in infusions.

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Cheers!

Related Posts:

Cranberry-Orange Cordial

Holiday Fun Time ! – Holiday Infusions and Holiday Inspired Liqueurs


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Sweet & Sour… the drink

I’ve never been a big fan of “sweet and sour” food dishes. But give me a sweet and sour cocktail and I’m in heaven.

Last week we enjoyed a delicious dinner at one of our favorite Portland restaurants, Pok Pok. After sipping Tamarind Whiskey Sours, we returned home, anxious to try another tamarind cocktail with our Tamarind-Orange Gin.

Sweet & Sour

2 oz Tamarind-Orange Gin

2 oz Bourbon

1 TB Fresh squeezed lemon juice

1/2 tsp chocolate bourbon (or substitute a dash of chocolate bitters)

2 dashes cranberry bitters (optional)

Stir with ice, strain over more ice, and garnish with lemon slice or twist.

This made 2 small cocktails. You may want to double this depending on how thirsty you are…

Because we have so many infusions building up in our liquor cabinet (also known as the coat closet) we were able to throw a lot of additional flavors in there. Some of the last ingredients could be substituted with a different variety of bitters, and would turn out great.

Cheers!


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Cranberry Crush! New Favorite Champagne Cocktail

Remember the Cranberry-Orange Cordial we posted a few weeks ago…

We have now tried several cocktails with this elixir and we have a new favorite Champagne Cocktail!

Cranberry Crush

2 oz Cranberry-Orange Cordial (Liqueur)

4 oz champagne

long orange twist

Ok, so maybe you haven’t made that cranberry-orange liqueur? I would suggest substituting 1 oz Fresh Pressed (not from concentrate, 100% pure juice) Cranberry Juice and 1 oz Cointreau instead of the cranberry-orange cordial.

Enjoy!! This is a keeper!


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Cranberry Orange Cordial

1 1/3 c. Chopped Cranberries

Zest of 2 Large Oranges

2 c. Vodka

3/4 c. Sugar or simple syrup to taste

I infused this for about 3 weeks. This liqueur is perfect for cocktails! The flavor  is a bit strong for sipping on its own, but substitute it in a Cosmo or craft a new favorite. I’ve already tried several combinations… and will be sharing them with you soon.

Related Posts

Cranberry Crush! Our new favorite champagne cocktail

Pear and Cranberry Liqueur

Holiday Fun Time! – Holiday Inspired Infusions and Liqueurs


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Cranberry Champagne Cocktail

It took a month for my Cranberry bitters to fully infuse. Now that they are done, I am ready for the holidays! I started with simple tinctures of Cranberry, Bitter Orange Peel, and Wormwood (all infused with Grain Alcohol). I eventually added some sugar, and added only part of the Wormwood tincture to the cranberry. The final liquid is… well… quite bitter. With a few dashes on a sugar cube, dropped into a glass of champagne, the result is a lovely hint of cranberry in a tasty glass of bubbly.

For those of you who have not yet made your own bitters, try a dash of Angostura bitters on a sugar cube in your favorite champagne.