Boozed + Infused

Infusing liqueurs at home with inspiring and seasonal ingredients


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11 Favorite Holiday Booze Infusions

It’s the most wonderful time of the year…

Peppermint Bark Liqueur

This is such a great time of year! No matter which holiday you celebrate, now is the time to get into the holiday spirit. Between holiday parties, family gatherings, gift giving and more, there are many reasons to start a holiday booze infusion right now!

A few years ago, I put together a list of some great holiday infusions (Holiday Fun Time). But since then, I have added a handful of holiday-themed booze infusions to the blog. I thought it would be a good time to share with you some of my favorite infusions for this time of year (and really, any time of year).

So here they are, in no particular order…

1. Gingerbread Liqueur – this one tastes just like gingerbread, and takes only a few days for the full infusion. Plenty of time to enjoy it this holiday season!

Gingerbread simmer

2. Peppermint Bark Liqueur – candy canes and cacao nibs in vodka!

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3. Pimento Dram – see why many people call this Christmas in a glass…

Allspice in rum

4. Apple Pie Bourbon – find out why this is our most popular infusion

Apple Pie Bourbon 1

5. Coffee Bourbon – I can’t tell you how great this is… you need to try it for yourself.

Coffee Bourbon

6. Winter Spice Liqueur – this is my attempt at turning the “Christmas Fragrance” of my childhood into a liqueur. And it is delicious!

holiday spice liqueur-ep

7. Irish Cream – this is ready immediately and is hard to resist…

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8. Cherry Bourbon – this is one of my all-time favorites!

dried cherry bourbon

9. Quick & Simple Limoncello – who doesn’t love limoncello? This fast and easy recipe will be infused well before the holidays!

lemons

10. Pear & Cranberry Liqueur – these are a few of my favorite flavors of the holidays.

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11. Oak Aged Manhattan – this is great for parties or gifts. It is a pre-mixed batch of cocktails, that has aged and mellowed with oak. If you like Manhattans, you must try it!

 

Oak Aged Rye Manhattan

I wish you a very happy holiday season filled with joy! Cheers~

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Holiday Fun Time

Booze Infusion Index


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Apple Spice Liqueur

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This fall, I was making a big batch of apple butter with some delicious, sweet apples from my parents’ farm. As I cored and peeled the many many apples (and no, I do not yet have an apple peeler/corer), I decided it would be a shame to toss all of those fabulous apple scraps. Even though the worms in my compost bin would love them, I figured there would be a much better use… how about apple spice liqueur?

This recipe is very versatile. Feel free to use any apple variety that you enjoy, and the alcohol of your choice. I had a large bottle of silver rum, and thought it would be great with apples, spices, and brown sugar. You can also use whatever spice combination you prefer.

One of the most common questions I get is about the need to refrigerate the infusions. One of the most important factors in avoiding refrigeration is ensuring your final alcohol content is high enough. My rule of thumb when using an 80 proof spirit is to ensure the original liquor content is at least 50% of the total volume. So if you are placing your ingredients into a quart jar, make sure to fit at least 2 cups of 80 proof liquor. As long as you can close the jar, you can add as much of the other ingredients as you like.

I made three versions of the apple spice liqueur, all of which turned out great. I’m actually going to mix them all together for the final product and bottle them for the holidays.

Apple Spice Liqueur

2 cups Rum or spirit of your choice (480 mL)

1/3 to 1/2 cup brown sugar

1 large cinnamon stick

6 whole allspice

2 cloves

Apple peels or apple slices

Place the first 5 ingredients in a quart jar. Add the apple peels and/or slices until the jar is full. Close the jar tightly and shake to help dissolve the sugar.

Place in a dark, cool spot for about a month, or until it reaches your desired flavor.

Strain and filter the liqueur, bottle, and enjoy!

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Have a very happy Thanksgiving! Cheers~

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Apple Pie Bourbon

Holiday Infusion Ideas

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35 Comments

Habanero Honey Whiskey Recipe

If you like whiskey and honey, and a little bit lot of spice, this one is for you!

It is fun to come up with booze infusion ideas for friends. All you have to do is pay attention to things that they like, and do your best to infuse their favorite flavors into their alcohol of choice.

Habanero Honey Whiskey

A friend recently told me that she loves honey whiskey. She also told me that she likes spicy food, “the hotter the better”. That same friend just had a birthday. So her birthday gift was Habanero Honey Whiskey. Well, Habanero Honey Whiskey and glitter, because “glitter and whiskey define me” she said.

Habanero Honey Whiskey

1/4 cup honey (about 85 grams)

1 medium cinnamon stick (about 4 grams)

1 habanero pepper* (optional)

Lemon zest – from about 1/3 to 1/2 of a medium lemon (about 5 grams of zest)

1 1/2 ounces Water

1 cup Bourbon or Whiskey of your choice

Remove the stem of the habanero and quarter the pepper, keeping the seeds intact. Place the first five ingredients in a small saucepan and bring to a simmer on low heat. Simmer for 5-7 minutes, stirring frequently. Remove the habanero with tongs or a fork. Allow the rest of the mixture to cool completely. Strain out the solids with a mesh strainer.

Pour the honey mixture into a pint jar or other infusion vessel. Add the bourbon or whiskey, and close the jar tight. Shake well to combine.

After 24-48 hours, strain through a coffee filter, and let the infusion rest for a few days before drinking.

Depending on how much heat you can take, feel free to use only part of the habanero or omit the seeds.

* Use caution when handling hot peppers. Use gloves if possible and wash hands thoroughly.

Habanero honey whiskey ingredients

This infusion has the sweetness of the honey, the heat of the habanero, and it sure makes me want some honey whiskey!

Do you like your booze spicy?

Infusing honey

Cheers!

Habanery Honey Gliiter Whiskey

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23 Comments

Peppermint Bark Liqueur

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What do you do if your Secret Santa recipient says they like peppermint bark candy and Grey Goose Vodka? You make peppermint bark liqueur!

The flavor of this liqueur is very pepperminty! The chocolate flavor is more subtle, but to remedy that, I’ve increased the cacao nibs in the recipe. (Plus, I had to gift this to my co-worker before it had a lot of time to infuse. A longer infusion time will definitely help!)

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Peppermint Bark Vodka

1.5 ounces Candy Canes (about 10 mini candy canes) or Peppermint Candies

1/3-1/2 cup Cacao Nibs

1 1/2 cups Vodka

4 Tablespoons Simple Syrup (or to taste)

Crush the candy canes. Combine first three ingredients in a jar, and close tightly. Shake well to combine. The candy canes will dissolve quickly, but it will take a while for the cacao nibs to infuse properly into the vodka. Ideally, you would wait about 4 weeks for full infusion. I only had 10 days for mine. I tried filtering the liqueur, but I wanted the cacao nibs to infuse further. So I added the simple syrup to taste, and then put some of the nibs back into the gift bottle. Normally I am not a proponent of gifting without filtering, but what I liked about this infusion is that the cacao nibs in the liqueur give it a bit of a “snow globe” look. The presentation is actually lovely.

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If you don’t have the time or inclination to make your own peppermint bark liqueur, or if you like it much heavier on the chocolate, I would recommend the Peppermint Bark Liqueur from Eastside Distilling. It is very chocolatey and very delicious.

I hope your holidays are filled with cheer!

Related Posts

Holiday Fun Time – Holiday infusions and gift ideas

Gingerbread Liqueur

Holiday Liqueurs – Eastside Distilling


13 Comments

Halloween Infusion part 3: Caramel Corn Liqueur

Last year, at the suggestion of Evelyn from Momsicle, our small group of Portland area bloggers got together for a Halloween candy-inspired infusion party. This post is intended to continue the series of Halloween infusions that we started last year. The infusions we made last year included Caramel Apple Liqueur and Chocolate Orange Liqueur.

Corn infusion

The recipe I am about to give you was originally made for that same gathering. When I think of Halloween, I have visions of popcorn balls and caramel corn. I was determined to make a caramel corn liqueur. I made two variations. One was with raw corn, the other with boiled corn. I infused them each in vodka and added caramel syrup. The trouble was, the corn flavor was not very strong. I probably should have infused actual popcorn into the vodka. The resulting liqueur was still delicious! It just didn’t quite have the flavor profile I was going for.

Eventually, I gave a few bottles of the caramel corn liqueur to two different friends. Both of them declared that this was their favorite! So I decided I should share the caramel-goodness with you too!

Caramel Corn Liqueur

1 medium-sized ear of corn (about one cup of corn kernels)

1 1/2 cups of vodka (360 mL)

4-5 Tablespoons of Caramel Syrup (or more or less to taste)

You can try either raw corn or cooked (as mentioned above, we tried both raw and boiled). I think grilled would be nice (or try adding air-popped popcorn). Cut the corn off the cob, and place it in a canning jar or other bottle. Add the vodka, and allow to infuse until it reaches your desired flavor (we infused for about 2 months, but I’m sure you could do a much shorter time).

Strain and filter the corn out of the vodka with cheesecloth and coffee filters.

Make the Caramel Syrup according to directions from Homebrew Underground (we made only 1/3 of the recipe). Allow the syrup to cool completely before adding to the corn-vodka infusion. Begin to add the caramel syrup to the corn-vodka infusion one Tablespoon at a time until it reaches your desired flavor.

Caramel Corn Liqueur

Chill, and enjoy on its own, or in some sweet cocktails!

Cheers!

Related Posts:

Halloween Infusion: Caramel Apple Liqueur

Halloween Infusion part 2: Chocolate Orange Liqueur

Halloween Drink Ideas with Portland Bloggers


7 Comments

Favorite Raspberry Booze

Hi there friends. Sorry I have been so absent… Absence makes the heart grow fonder, right?

I can’t believe it is summer already! The time is flying by. This is my favorite time of year for many reasons. Among the top reasons are all of the fresh berries. So imagine my delight to receive a message from my grandmother asking if I would like to pick raspberries with her… of course I would! And I’m proud to say I made it home with a flat of them. Not bad for the first picking of the year.

raspberries

Last year I put together a line up of raspberry infusions. So rather than duplicate it, I will link you back to it, and share a few more tips and recommendations.

Raspberry Infusions: a little splash of heaven

If you are a fan of raspberry liqueur, I recommend the Chocolate-Raspberry Liqueur. I made this for the first time last year, and it was so good we made several batches of it. This was one of my favorite new recipes last year.

For those of you who enjoy caipirinhas, I would like to recommend infusing some cachaça with raspberries. The infused cachaça is highly coveted around here. Follow the recipe for Simple Raspberry Liqueur.

I hope you are all enjoying the summer!

Cheers~


17 Comments

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

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