Boozed + Infused

Infusing liqueurs at home with inspiring and seasonal ingredients

Monthly Archives: November 2012


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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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Holiday Fun Time!

I love this time of year. Lots of parties, indulgent meals, and festive holiday cheer!

Whether you are hosting gatherings for family and friends, attending a party or planning on giving gifts to your loved ones or colleagues, holiday-inspired infusions abound.

Here at Boozed + Infused, we’ve got a lot of seasonal and holiday infusions going on, and we have also posted a number of them throughout the year. While we may have a few more to post in the coming weeks, now is the best time to get started so that you will have time to enjoy these throughout the holidays!

Depending on which holiday you are celebrating, you will want to check the infusion times for these. Keep in mind that dried fruits and spices tend to infuse quicker than fresh fruits, so if you want something in time for Thanksgiving, you could start with one of those. Also keep in mind that my infusion times are just a guide. While the flavor may not be as strong with a shorter infusion, they will still be very tasty. Don’t let the length of time stop you from making these!

A good place to start is with our Booze Infusion Index. If you haven’t check this out yet, this is a full listing of all of our infusion and liqueur recipes. This may help inspire you to make something that you will love or that would go well for your holiday bash.

Here are a few of our favorites that we think are great for fall, winter and the holiday season.

Irish Cream – this liqueur will please just about everyone. It is ready instantly. Yes, no waiting period. It would be great to go with your Thanksgiving dessert (or just about anything else).

Star Anise Gin – this infuses in just a few days.  Any licorice-lover will be in heaven!

Oatmeal & Brown Sugar Booze – you only need 7-10 days. Just try it…

Dried Cherry Bourbon – tastes really great at one week or less, maximum infusion time is two weeks. If you start now, this could be part of your Thanksgiving menu. (This is one of my all-time favorite infusions.)

Dried Currant Brandy – infusion time is about three weeks – make your own for Kir Royale!

Cranberry-Orange Cordial – this takes about three weeks. Start it now and be sure to use this in champagne cocktails (best I have ever had). You holiday party will be a sure success!

Apple Pie Bourbon – our most popular infusion. You won’t regret it.

Coffee Bourbon – takes three weeks or less. * This is a favorite of many of our readers! Will be great for gifts, holiday desserts and more.

Winter Spice Liqueur – infusion time is about three weeks. This is my take on a holiday fragrance we used to make when I was a kid.

Chocolate Brandy – infuse 4-5 weeks

Chocolate-Orange Liqueur – infuse about four weeks

Almond Liqueur – infuse about four weeks – home made amaretto!

Pear and Cranberry Liqueur – needs about 3 weeks

But don’t let this list stop you from making a different infusion. Wherever you find inspiration, your home-infused delights will make for some fun and festive holidays!

Cheers!


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Holiday Liqueur: Pimento Dram

I love this time of year. There are always so many fun things going on including parties, cocktails, and holiday cheer!

Earlier in the year I had read stories of people describing Pimento Dram (Allspice Liqueur) as “Christmas in a Glass”. So I knew that this would be perfect for the holidays. And if you start now, you can enjoy it for your holiday festivities.


I started this way back in May (I guess I wanted to get a jump-start on my holiday cheer) and it is amazing. So far, everyone who has tasted this agrees.

Pimento Dram starts with infusing allspice berries in high-proof rum. After straining the allspice, you add a brown sugar simple syrup and let it rest a while to allow the flavors to mellow. The final result is sweet, spiced, and very rich. It is also really lovely.

Our intent with this liqueur was really to use it as holiday gifts, but it tastes so good I’m sure we will keep a bit for ourselves and some festive cocktails. Our friends over at Putney Farm have some exceptional cocktail recipes that include an Allspice Dram, including a toddy called the Tammany Jack. I think a little of this would be excellent drizzled into about any hot toddy.

Pimento Dram (recipe adapted from The Cocktail Chronicles)

1 1/2 c. 151 proof Rum

1/3 c. Allspice Berries

1 lb. brown sugar

2 c. water

Lightly crush the allspice berries, and place them in a glass jar along with the rum. Let this infuse for about 10 days to 2 weeks. (We infused for 2 weeks.) Strain the mixture well.

In a saucepan, add the brown sugar and water and heat until dissolved to create a brown sugar syrup. Allow the brown sugar syrup to cool completely.

Add the brown sugar syrup to the rum, and allow the mixture to rest for another 2-4 weeks.

Now go enjoy your holiday cheer!

I also came across some wonderful recipes for Pimento Dram that included cinnamon stick and other spices, but I wanted to keep the flavor of allspice more pure.

We will soon be compiling some of our favorite recipes throughout the year that we feel will be great for holiday parties and gifts so get your infusing supplies ready!

Cheers!


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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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Plum Liqueur

I have always loved these plums…

Since there were hundreds of pounds of them hanging from the trees at my parents’ farm, I helped myself to a big box of them.

And as usual, the first plums made their way into an infusion for a lovely plum liqueur.

Plum Liqueur

2 c. fresh sliced plums (about 8 small to medium plums)

2 c. vodka

2 TB sugar

Place all ingredients in a quart jar, seal and allow to infuse for 4-6 weeks. Strain the plums out of the liquid, and filter if desired. I have not yet filtered mine, but the liqueur seems quite clear.

This liqueur is very light and delicate. If you can still get fresh plums in your area, be sure to try this!

Cheers!

Related Posts:

Prune Brandy v. Prune Bourbon

Boozy Prune Jam

Boozy Spiced Brandy Plums