Boozed + Infused

Infusing liqueurs at home with inspiring and seasonal ingredients


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Maple Mushroom Martini

Many months ago, we posted a Mushroom Vodka infusion. For the most part, that infusion has been sitting in a mason jar doing nothing… until now.

A handful of readers gave some great cocktail suggestions, and a simple drink with orange bitters sounded great.

Maple Mushroom Martini

2 oz. Mushroom Infused Vodka

3/4 tsp maple syrup

5-6 dashes Orange Bitters

1/2 TB fresh squeezed lemon juice

1 dash aromatic bitters

Mix all of the above ingredients in a cocktail shaker with ice.

This drink has the flavor of the mushroom, with a touch of sweetness from the maple, balanced with the tart lemon juice and bitters. In all, I think this was pretty delicious! I wouldn’t mind having another…

Cheers!

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Hatch Chili Infused Tequila

Editor’s Note: This is our first Guest Post! I regret to admit, but I am not a lover of tequila. So Lauren from Gourmet Veggie Mama graciously offered to help us out with a Hatch Chili Tequila infusion. While I’m drowning in berry brambles in the Northwest, Lauren is in Texas, sweating it out with lovely Hatch Chilis.

Thank you Lauren for writing this great post and coming up with this lovely drink.

I love Hatch chiles. In case you’re not in the know, they are an amazingly flavorful variety of New Mexico green chiles that come into season from late August through mid-September each year. Once roasted and peeled, they are perfect for making an enchilada sauce, adding to a quesadilla, making a salsa, spicing up your scrambled eggs or a frittata… or infusing some tequila.

That’s right, folks. After sampling a cocktail made with green chile-infused tequila, dubbed the New Mexican martini, at my friendly neighborhood Chuy’s, I decided I needed to try an infusion of my own.

Since I had a whole bottle of tequila to use, I tried this two ways: One with the roasted Hatch chiles left whole (though peeled), and one with the chiles peeled, stemmed, seeded and cut into strips. The taste wasn’t appreciably different, but I do think the chile cut into strips did result in a quicker infusion. Either way, the result was a spicy, flavorful tequila that would add a nice kick to any number of Mexican-themed cocktails, like a margarita or even a Bloody Maria!

Hatch Chile Infused Tequila

1 1/2 cups silver 100% agave tequila
1-2 Hatch chiles (depending on size), roasted, peeled, and split

Place the tequila and Hatch chiles in a glass jar and seal. Shake and allow to infuse for 2-3 days. Strain and enjoy!

***
After I strained the tequila, I had the potentially brilliant idea to use the tequila-soaked chiles to accent some guacamole. Sadly, the tequila flavor was a little overwhelming. Next time I think the leftovers will just go in the compost pile after imparting their tasty flavor.

Speaking of which, I used my Hatch chile-infused tequila to make a delicious, spicy spin on my old standby, the Mexican martini. Enjoy!

New Mexican Martini

2 oz Hatch chile-infused tequila
1 oz Grand Marnier
1 oz fresh-squeezed lemon juice
1 oz fresh-squeezed lime juice
1 oz light agave nectar

Mix the agave nectar in the bottom of a cocktail shaker with 1 oz of warm water and stir to dissolve. Add the tequila, Grand Marnier, and lemon and lime juices, along with plenty of ice. Shake well and serve in salt-rimmed martini glasses garnished with an olive or a curl of the Hatch chile.

* Lauren writes the blog Gourmet Veggie Mama, and styles herself a recovering lawyer-slash-aspiring domestic goddess. She loves all things food and drink, and, despite being a vegetarian, manages to be quite a glutton as well. Since discovering Boozed + Infused, her Cocktail Thursday posts have acquired a definite kick!


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Sweet Heat Cocktail

You are going to love the Chili Agave Liqueur that we posted last week. And after you make it, you will need to make this…

Sweet Heat Cocktail

3 oz Chili Agave Liqueur

1 oz Fresh Squeezed Lemon Juice

Lemon Twist

chili pepper to garnish (if desired)

Place Chili Agave Liqueur and lemon juice in a cocktail shaker with ice. Shake well, pour into a chilled martini glass, add a lemon twist and garnish.

It is spicy, sweet and completely delicious.

Cheers!


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Hibiscus Lemonade

Who needs a Monday cocktail? It is (finally) a gorgeous, sunny summer day here in the Pacific Northwest. And a cool, refreshing drink sounded just perfect.

We’re bringing back a few infusions that we made a while back, but they are perfect for this summer beverage.

Hibiscus Lemonade (serves 2)

2 oz Fresh squeezed lemon juice

2 oz Hibiscus Brandy

2 oz Lemongrass Vodka

1 oz simple syrup (or to taste)

6 oz club soda

Mix the first 4 ingredients in a shaker, and stir well to combine. Divide among two tall glasses filled with ice, add club soda, stir and enjoy!

Cheers!

 


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Kiwi Vodka Tonic

Several months ago we made a kiwi liqueur. And with warmer weather (finally) upon us, we used this tasty, fruity liqueur to make a simple Kiwi Vodka Tonic.

Kiwi Vodka Tonic

2 oz Kiwi Liqueur

4 oz Tonic

Pour over ice, enjoy!

For summer parties and cookouts, fruit liqueur and tonic make for easy entertaining. The fruit gins (blueberry, raspberry-mint, tamarind-orange,) as well as the vodkas (cranberry-orange, raspberry, pineapple, mango) can quickly be turned into fun and festive summer drinks.

Cheers!


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Green Heather Vodka Tonic

I’ve mentioned this a few times before, but I happen to be a bit of a canning addict. So with everyone touting their delicious jam cocktails, I decided to try one of my own… with Green Tomato Jam!

We made this jam last fall, long after we had picked our green tomatoes. They sat on the kitchen counter for what seemed to be forever, and we finally decided to can them. At first I wasn’t sure what to think of the jam. And in fact we left it in the pantry for months. We finally brought it out a little while back and tested it with a delicious Parrano cheese and baguette. It was fabulous! And it was wonderful in this cocktail as well.

Green Heather Vodka Tonic

2 oz Heather Flower Vodka

1/2 TB Green Tomato Jam

5 oz Tonic Water

Lemon Twist

Stir the Heather flower vodka and green tomato jam with ice, add tonic and garnish with a twist. Add more ice if needed.

This was very tasty and refreshing. The green tomato jam added a lovely tangy lemony sweet flavor, and the heather flowers paired nicely.

I think this is a great cocktail to drink during next week’s #GartenderChat! If you haven’t checked it out yet, the next one is Thursday, June 21 at 6:00 pm Pacific time.

Cheers!


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Lemongrass-Sage Cocktail

Thank you Jayme and Nicky from #gartenderchat for inspiring me to make this drink. It was refreshing and best of all, the sage came straight from my garden.

For those of you who missed the last post, gartending = gardening + bartending = growing your own cocktails.

Lemongrass-Sage Cocktail

2 oz. Lemongrass Vodka

1/2 oz fresh squeezed lemon juice

1 TB Agave (or less to taste)

1 large sage leaf (plus more for garnish)

Place ice in a cocktail shaker, add one large sage leaf and muddle. Add remaining ingredients, shake well and strain into a chilled cocktail glass.

If you haven’t yet made Lemongrass Vodka, you could start infusing now … (I’m waiting…) or if you are less patient, you could muddle some heavily into the cocktail shaker and add straight vodka.

The lemongrass vodka is so easy, fragrant, and versatile, I know that we will make more of it so that we can have more delicious cocktails… I hope you enjoy this one. We sure did.

Cheers!


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The Blueberry Pieball – our new favorite highball

When I was envisioning the cocktail for our little Portland blogger get-together, I asked Evelyn from Momsicle (the instigator) what she was looking for in a signature cocktail. She threw out a bunch of ideas, one of which was something that would be easy for readers to make for groups, especially summer parties. So that was the focus of our featured cocktail.

Enter the Highball… Highballs are really a whole family of drinks, which includes booze and a non-boozy mixer. I won’t go into much detail here because I’m not an expert.

Some years ago, we had just moved to High Street and were throwing a housewarming party. The theme was Highballs on High Street, and the drinks were so easy to make for the masses (not that the party was that big). The highball of choice for the night: Bermuda Highball, which includes gin, brandy, vermouth and ginger ale or club soda.

Our Boozed + Infused variation… the Blueberry Highball Pieball, made with our Blueberry Gin infused with pie spices.

Blueberry Pieball

1.5 oz Blueberry Gin

0.5 oz Dry Vermouth

0.5 oz Brandy

3 oz club soda

2 oz ginger ale

lemon twist

Blueberry Ice Cubes (made from blueberry juice) and frozen blueberries to keep the drink cold

Pour each of the ingredients into a tall glass, add a few blueberry ice cubes, frozen blueberries, and one regular ice cube, then garnish with a lemon twist.

For a party, we recommend making a lot of this in advance. The blueberry ice cubes and frozen blueberries will help keep the drink cold without watering it down. Make the ice cubes and freeze your berries the night before your party.

blueberry ice cubes and frozen berries to keep your drink cold

Either the night before, or the morning of the party, mix up the booze so that you aren’t measuring out the various ingredients for each drink. If you have 3 cups of Blueberry Gin, get a large jar, bottle, or pitcher and add the 3 cups or infused gin, 1 cup of vermouth and 1 cup of brandy. Stir, and keep in the freezer or refrigerator so that it won’t melt your ice and frozen berries too quickly.

For the party, you can use a large jigger, and just add equal parts of the Blueberry Pieball Booze Mix, Ginger Ale, and Club Soda. This makes it very simple to make a tray of them.

So… get those blueberries out of your freezer (or go pick up a bag from your local grocer) and start infusing some blueberry gin! This was really easy, refreshing, and tasty. And will make for some great fun at your summer gatherings.

For our get-together, each guest left with their own mini bottle of the Blueberry Pieball Booze Mix. Fun for later…

Cheers!

Related Posts

Blueberry Gin

Blueberry-Orange Liqueur


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Check out Boozed + Infused on Instagram!

Guess what?!  You can now find us on Instagram!  our handle is @boozedandinfused and we will be posting little things that inspire us.

Plus, it’s a holiday today and inspired the first post.

Happy Cinco de Mayo!

http://instagr.am/p/KQ9-o9JTyp/


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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!