Boozed + Infused

Infusing liqueurs at home with inspiring and seasonal ingredients

Category Archives: Cocktail


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Fig Manhattan

Step 1: Make a home-infused Fig Bourbon

Our recipe for Fig-Infused Bourbon:  750 ml bottle of Bourbon (we used Jim Beam), 12 oz dried Black Mission Figs. Place the figs in a large canning jar, pour bourbon over the figs and let them marinate for approximately 1 month (or until it reaches your desired taste). Strain and enjoy!

Step 2: Drink the fig bourbon as a straight liqueur at room temperature (sweet enough for a dessert beverage) or use it in cocktails. Our first cocktail attempt is a keeper – the Fig Manhattan. Essentially, we replaced Sweet Vermouth with Fig Bourbon.

Recipe:

2 oz Whiskey/Bourbon

1 oz Fig-Infused Bourbon

1/2 oz Dry Vermouth

Dash of Angostura Bitters

* Brandied cherry (add at the end)

Combine all liquid ingredients in a cocktail shaker with ice, and shake vigorously. Strain into a chilled martini glass and add a brandied cherry.


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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.