Boozed + Infused

Infusing liqueurs at home with inspiring and seasonal ingredients


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El Pepino Cocktail

You’re going to think I’m some kind of freak of nature when I tell you this… but I don’t like Margaritas. I’m kind of scared to admit that to people, especially as I’m writing this blog about boozing and infusing. It is almost Cinco de Mayo! What a perfect time for Margaritas, and infused tequila. But not for me. I usually go for a Mexican beer with lime. Which is delicious in its own right. But… this year will be different.

A few weeks ago, I made the Lime-Chipotle Finishing Salt from The Cozy Herbivore. It is delicious on popcorn, and sprinkled into a variety of dishes. Among the list of recommended uses is a Margarita Rim. I’m always jealous of those who drink Margaritas. They always look so tasty.

So, I decided I would enjoy this salt on the rim of a different drink. We happened to have some Cucumber Vodka left, so it seemed only logical to pair it with this salt.

El Pepino

2 oz Cucumber Vodka

1 oz Gin

1 TB Dry Vermouth

1 TB Fresh squeezed lime juice

Lime-Chipotle Finishing Salt

Run a lime wedge around the rim of the glass, and then dip in the Lime Chipotle Salt. Stir the remaining ingredients in a cocktail shaker with ice, strain and enjoy.

The salt and chipotle finish off the flavor so well, without being over-powering. I can see why others have said that this had really stepped up their margarita consumption. It is not too late to infuse some cucumbers before Cinco de Mayo… if you’re so inclined. This would be a great addition to your festivities!

Salud!

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Sunset Cocktail

I spent some time this weekend working on the landscape around our garden bed. This included laying sand, pebbles, cut stone, and ground cover. After the physical labor was done, it was time for a refreshing cocktail… and seeing as it was sunset, the Sunset Cocktail magically appeared on our patio.

Sunset Cocktail

3 oz Orange Juice

2 oz Pineapple Rum

1 oz Hibiscus Brandy

Add ice to glass, pour ingredients in order listed above. Enjoy!

As an alternative, we had Hibiscus mimosas a few weeks ago that were a great morning version of this cocktail (not that this Sunset can’t be enjoyed at Sunrise… it does have orange juice, after all!)

For the Hibiscus mimosas, try 2 oz OJ, 2 oz champagne, and 1/2 oz Hibiscus Brandy.

Cheers!


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Carrotini – time to drink your vegetables!

Ok, so I know I have a problem coming up with good cocktail names. But regardless of the name, this was delicious.

Carrotini

2 oz. Carrot Vodka

1/2 oz. Dry Vermouth

Crystalized Ginger

Place Carrot Vodka, dry vermouth, and about 1/2 Tablespoon chopped crystalized ginger in a cocktail shaker with ice. Shake vigorously. Place approximately 1/2 teaspoon of chopped crystalized ginger in the bottom of a chilled martini glass. Strain the liquids into the glass and garnish with more ginger, or a slice of carrot.

The sweetness of the carrots come out nicely in this drink. We thought fresh ginger would overpower the gentle carrot flavor, so opted for crystalized ginger which also lends a bit more sweetness.

There will be many more uses for this carrot goodness…

Cheers!


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Black Forest Cocktail

What happens when boozy cherries, cherry bourbon, chocolate bourbon and coconut liqueur get together? Deliciousness! That’s what happens.

It may not look pretty, but it is freaking awesome!

We present to you the Black Forest Cocktail (serves 2)

3 oz Chocolate Bourbon

2 oz Cherry Bourbon

2 oz Coconut liqueur

2 oz boozy cherry syrup (from creme de cocoa cherries, brandied cherries, etc.)

4 Creme de cocoa or brandied cherries

Muddle 2 cherries in the bottom of each glass. Combine all liquid ingredients in a shaker or glass, add ice and stir until well chilled. Strain into glasses over the muddled cherries.

The boozy cherry syrup is a simple syrup that is infused with a spirit of your choice and fresh cherries. We will (at some point… probably cherry season) post our boozy cherry recipes. But we have cocktails to make and booze to infuse… please be patient.

This cocktail used a lot of the flavors that we have shown you over the last few months. If you don’t have all of them, I’m sure you can figure out some substitutions. Coconut liqueur is a pretty easy one to figure out, as is the cherry bourbon. If you don’t have the Chocolate Bourbon… please make it ASAP!

Enjoy the weekend… we are!


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Mandarin Spice

Having recently filtered the Mandarin Gin, we were ready to try it in some cocktails!

Mandarin Spice

2 oz Mandarin Gin

1/2 TB Vermouth

1/2 TB Winter Spice Liqueur

Lemon peel garnish

Mix or shake liquid ingredients in a cocktail shaker with ice. Strain into chilled glasses, add lemon peel, and sip away.

If you don’t have Mandarin Gin, you could substitute another orangecello or orange liqueur that isn’t overly sweet. And the Winter Spice could probably be subbed with Angostura Bitters with a pleasant result.

Cheers!


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Mango Cooler

Here is our “healthy” cocktail suggestion for the Mango Liqueur.

Mango Cooler

2 oz Mango Liqueur

1 TB Honey Liqueur

3-4 oz club soda

Light and refreshing, this will be a great spring/summer beverage… if only it was spring in the Northwest!


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German Chocolate Cocktail

Who’s ready for a drink?

That’s what I thought…

We have started accumulating so many delicious liqueurs and infusions in our liquor cabinet (ok, it is really the coat closet) that it seemed a shame to just let them sit there… time for a fun, new concoction…

German Chocolate Cocktail

1 oz Chocolate Bourbon

1 oz Coconut Liqueur

1/2 oz Walnut Liqueur

1/2 oz White Creme de Cacao

Coconut flakes for garnish

If you’ve read this far, you know what to do…

German chocolate cake usually has pecans instead of walnuts, but I figured this was close enough. I think this would be delicious with any other nut liqueur as well (try it with Frangelico or Amaretto).

We thought it was a nice dessert beverage (and not too sweet). Give it a try and see what you think. Or try some variations and improvisations and share your taste tests with us…

Cheers!


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The Sparkling 111

Ringing in the New Year ● Palm Springs style

 

 

Better late then never!

I previously posted a few photos of the persimmon liqueur I was making at the end of last year.  Well, life got in the way of me getting to this specific post, but we did in fact create a New Years Eve cocktail with the persimmon liqueur that was totally inspired by Palm Springs.  After spending a mellow Christmas holiday here in Venice we loaded up the car and hit the road for the desert.  We checked into the Ace Hotel & Swim Club as per usual, jumped in the pool and then whipped up a little sparkling sunset treat on our patio. It seemed to fit in perfectly in there… it must have been that delicious peachy tone.  (see recipe below)

The Sparkling 111

Ingredients:

Persimmon Liqueur

Champagne or Prosecco chilled

Directions:

Pour about 1 Tablespoon of Persimmon Liqueur into each glass, then fill with Champagne or Prosecco.  Serve immediately and repeat when necessary.


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Ginger-Lime Gin & Tonic

For those of you wondering if the Ginger-Lime Gin would make a good G&T…

We thought it was spectacular!

2 oz Ginger-Lime Gin

4 oz Tonic Water

Lime Wedge

Pour gin and tonic over ice, squeeze a bit of lime, stir and enjoy.

This was amazing. We really liked it. I’d like to try this with club soda next time since the ginger-lime gin had so much flavor on its own (including a bit of sweetness from the agave). But I’m almost afraid to mess with this since it was so delicious.

We will make this again…


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Mandarin Hibiscus

Well, it was supposed to be a hibiscus sunrise…

We happened to have a whole lot of fresh-squeezed mandarin juice on our hands. (Perhaps that will clue you into one of our upcoming infusions…) In the meantime, the juice was amazing. We knew it needed to be paired with the hibiscus brandy.

Even if the “sunrise” didn’t turn out as I had hoped, it sure was good. I hadn’t factored in the fact that the juice was a lot heavier than the brandy.

Hibiscus Sunrise

2 oz Hibiscus Brandy

3 oz Fresh squeezed Mandarin (or standard orange) juice

Pour over ice, and enjoy!

That will probably be the end of the hibiscus cocktails for now. Hope I didn’t overload you with them. The rest of the hibiscus brandy is going to be saved for some mimosas and champagne cocktails.