Boozed + Infused

Infusing liqueurs at home with inspiring and seasonal ingredients


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Tamarind-Orange Gin

I have been enjoying tamarind flavors in a number of Indian and Thai dishes for years, but until recently it had not occurred to me to attempt to use tamarind in anything myself. Last year, I was making a recipe that called for tamarind concentrate. We used it in a few dishes (and a few cocktails), and when I recently stumbled upon a bag of dried tamarind pods in a local international market, I decided it was finally time to figure out how to really use this lovely fruit.

Now, I am certainly not an expert on how to properly use tamarind. So for those of you who are, feel free to chime in on how I should have prepared this fruit.

First I cracked off the hard, outer pod. Then, inside the fruit are very large seeds which I removed. Although I probably could have infused the fruit at that point, I thought reconstituting the fruit a bit might help bring out the flavor. So I added some water and heated it on the stove (as above). It isn’t very pretty at this point, but it has that lovely, tangy flavor.

Tamarind-Orange Gin

50 g. tamarind flesh (approximately 1/3 cup)

1/2 c. water

Zest of 1 orange

1 1/2 c. Gin

2 TB Sugar

Combine the tamarind flesh and 1/2 cup water in a small sauce pan and place on stove. Bring to a boil, then reduce heat and simmer for about 3-4 minutes, or until most of the water has either soaked into the flesh or evaporated. Remove from heat and let it cool.

After the tamarind cools, combine all ingredients in a jar, shake and let sit in a cool area for a few weeks. We let this infuse for about 3 weeks, but it seemed to infuse pretty quickly. You could probably do this in two weeks, or even use a bit more gin. Strain and filter through a strainer, cheesecloth or jelly bag, and finally a coffee filter.

We love this liqueur. Both the tamarind and orange flavors stand out beautifully. We have tried it in a gin and tonic, and I think you can guess how delicious it was. More cocktails recipes to follow…

Don’t let the tamarind intimidate you! I’m so pleased with how well this infused and how easy it was, we will make more tamarind infusions as well.

Enjoy!

Tamarind-Orange Gin on Punk Domestics


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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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Thank you, Thank you, Thank you!

Wow! We were so honored to receive a nomination for the Versatile Blogger award last week. And before we could post about it, we were nominated for the Kreativ Blogger award! I had crafted a post about all the rules, the nominees, information about me, etc. … and then crash… something happened and every time I tried to save the post, it was lost. So, after much frustration, I gave up and went to a friends house for delicious dinner (and a tamarind-orange gin and tonic, if you must know). Now this morning we have been nominated for a Sunshine Blogger award.

I am so thankful to the blogging community. I really feel so much friendship and support! So, I’m going to see what I can do to cover all of these in one post. I’m not sure how that’s going to work out. But it is beautiful outside this weekend, and we don’t get much of that in this part of the country. SO…

My first THANK YOU! goes to Eclectic Faerie… for the nomination of the Versatile Blogger Award. I stumbled upon this blog fairly recently and have had fun looking through all the interesting posts. They have tons of amazing recipes, and much more as they are a “journal of aesthetic pleasures”! Check them out…

The next THANK YOU! goes to Humble Feast… for the nomination of the Kreativ Blogger Award. Humble Feast is another blog that I stumbled upon recently and they have lots of delicious recipes in store for you…

And finally, THANK YOU! to Putney Farm… for the nomination of Sunshine Blog Award. Now, I have to admit, I had not heard of the Sunshine Blog award before today. But the nomination coming from Putney Farm is very touching. I have been following Putney Farm for a while. I think they started blogging about the same time as we did. I realize this has just been a few months, but Putney Farm has really done a lot with their blog in this time. They are constantly posting amazing recipes for food and cocktails. In fact, they probably have more cocktails on their site than we do. Their photos keep getting better and better. Please pay them a visit, you will not be disappointed.

The rules of all of these are fairly similar, but all have a few differences. I think for the most part, you are supposed to thank the person who nominated you and link back to their site. Then you are supposed to say a few things about yourself. For the Versatile and Kreative blogger awards, it is 7 things about yourself. For the Sunshine blog award, there are some specific questions. And finally, the Versatile Blogger award has you nominate 15 blogs for the award, the Kreativ Blogger award has you nominate 7, and the Sunshine Blog has you nominate 10 “bloggers who positively and creatively inspire others in the blogosphere”. (Oh, and be sure to leave a comment for those you nominate so that they know about it!)

So, I will start with a few things about me:

I…

1. have lived in both Portland, Maine and Portland, Oregon

2. got married on a Greek island… breathtaking Santorini

3. am addicted to CANNING!

4. love to knit (I know, I’m sounding more like my grandmother… but she’s a really cool lady! In fact, my grandmother taught me to knit.)

5. have been vegetarian for over 14 years

6. love to garden and follow the square-foot gardening method in my tiny veggie garden

7. grew up on a small farm, the very same one that my father and grandfather grew up on

The Sunshine Blog Award Questions:

Favorite Color: Fuchsia (ok, I don’t really have a favorite, but I would say fuchsia is right up there)

Favorite Animal: Dogs, and since I don’t have one, I’m going to say “Pete”. Pete is my parents’ chocolate lab, and he is awesome!

Favorite Number: how about 3??

Favorite Non-Alcoholic Drink: Soy Latte! I could go for an iced one right now…

Facebook or Twitter: I’m going to say Facebook, only because that is the only one I participate in. Truth be told, I am not a fan of either. I started a FB page for Boozed + Infused a few months ago, and started one for myself, reluctantly, about a month ago. I’m not kidding…

My passion: the outdoors! It is KILLING me that I’m inside attached to a computer right now.

Prefer giving or getting presents: GIVING – and it will almost always be homemade (of course lots of them are liqueurs these days, but they also include boozy cherries, jam, pickled things, and knitted items…)

Favorite Pattern: polka dots

Favorite day of the week: Saturday for sure!

Favorite Flower: tough one, they are all so good. But I’m going with Peonies

Ok, so now for the nominations of bloggers that inspire us…

For the Kreativ Blogger Award, we would like to nominate:

1. Putney Farm (I know you just nominated us for Sunshine, but I was already going to nominate you for this… )

2. Pippi’s in the Kitchen Again

3. The Domestically Impaired Guide to Retro Kitchen Arts

4. Cake & Table

5. Good Booze

6. The Nobler Experiment

7. The Veggielogues

For the Sunshine Blog Award, I would like to nominate:

1. Gourmet Veggie Mama

3. Shiny Tomato

4. Spices & Spackle

5. Smedette

6. Booze in Pretty Cups

7. Through My Lens

8. My Pantry Shelf

9. The Tipsy Scribbler

10. It’s just the booze dancing…

Sorry to cut this short and not say more about why these blogs are all so amazing… but please check them out for yourself. There is so much creativity and inspiration in the blogosphere right now, it is really astonishing.

Again, a big thank you to those who nominated Boozed + Infused:

Putney Farm

Eclectic Faerie

Humble Feast


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Prune Brandy v. Prune Bourbon

If we told you we were doing a prune taste test, would it sound like we were trying to “spruce up” the menu at a senior living community?

I had not had prunes since I was a kid. I had seen some prune infusions at bars, and love how most dried fruits turn out in liqueurs, so we thought we would do a taste test… Prune Brandy v. Prune Bourbon

You decide…

Prune Liqueur

3 oz. dried prunes

1 1/2 c. of Brandy or Bourbon

Let infuse for approximately 2 weeks. Delicious!

For the prunes, we used Newman’s Organic. They were very soft and juicy for a dried fruit, and had no added sweeteners or preservatives. We split a 6 oz bag between the 2 spirits, which turned out to be about 10 large prunes per jar.

As for the taste test, both my husband and I prefer the Prune Bourbon. My husband is a bourbon lover. He loves all bourbons, especially on their own, so that is not really a fair judgment. But for myself, I am not a huge bourbon fan. I love a good Manhattan, and there are certain other bourbon cocktails that are spectacular, but it is not typically something that I would have on its own.

Infusing bourbon has really changed my feelings about this spirit. I have to say, I think bourbon makes some of the easiest, and tastiest liqueurs we have made. It has so many flavors and sugars of its own, and they blend so nicely with nearly anything that you would choose to infuse.

The Prune Brandy is also spectacular, so don’t let this rant convince you not to try that as well. I can see why the “prune” industry has been trying to give itself a face-lift over the past few years. I believe the proper term is now “dried plums” but they will always be prunes to me… But I think I’ll start buying them more often now!

Cheers!

Related Posts:
Boozy Spiced Sugar Plums

Boozy Prune Jam

Plum Liqueur


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Mushroom Vodka… I’m not kidding

I don’t know if you will believe me, but Mushroom Vodka is actually delicious!

I struggled with what kind of mushrooms to infuse, and what spirit to put them in. Many of you who are not vodka fans, but our intent was to try to leave the mushroom flavor to stand on its own. We didn’t want to mask the mushroom or interfere with the flavors it was infusing into the booze. Vodka seemed the best way to do that.

As for the mushrooms, I have heard a few accounts of infusing candy cap mushrooms, which apparently give a slightly sweet, maple-like flavor to the alcohol. I also found one reference to using porcini mushrooms. I have never had candy cap mushrooms, and truthfully, I was too lazy to go looking for them. I happen to love chanterelles, so that was what we infused.

Mushroom Vodka

1/4 cup Dried Chanterelle Mushrooms (a bit overflowing)

1 cup Vodka

Combine ingredients in a jar, seal and infuse for about 3 days. Strain.

Now we need to figure out what kind of cocktail we would like to use this in. We will probably do something simple, to appreciate the mushroom flavor. It is slightly sweet, and has subtly mellowed the vodka a bit.

Please let us know if you infuse any mushrooms and feel free to send us your cocktail suggestions.

Cheers!

Related Post:

Maple Mushroom Martini


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Oatmeal & Brown Sugar Booze – why oatmeal is not just for breakfast anymore!

How do you like your oatmeal? Do you like it with cream and brown sugar? How about raisins and walnuts? Even if you don’t normally eat or care for oatmeal, I have a feeling you will like this…

I was inspired by an Oat and Honey Vodka recipe from Chow, which lists that it is adapted from Blue Hill at Stone Barns.

I have trouble following directions, so I didn’t follow the recipe. I really love brown sugar in my oatmeal, so we adapted it accordingly. It was hard to keep myself from putting dried cranberries and walnuts in there, but we wanted to be able to try this on its own first.

Oatmeal & Brown Sugar Booze

1 c. rolled oats

1 1/2 c. vodka

2/3 c. brandy

1/4 c. packed light brown sugar

We infused this for about 9 days, then strained and filtered well.

We did not refrigerate as the Chow recipe indicates. With the portions of ingredients we used, it was not necessary.

The oatmeal gives it a creamy flavor, and it is delicious! We have not tried it in cocktails yet, but this recipe from Chow says to add half-and-half for a Quaker Shaker.

Maybe the true inspiration for this is my college reunion (which I am not attending)… our mascot was the Quaker. Here’s a toast to dear old Penn!

Give this one a try. You won’t regret it.


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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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Carrot Vodka

I’m convinced that adding booze makes anything delicious! That kind of makes it sound like I have a problem…

I love carrots, especially raw carrots. Infusing cucumbers in vodka worked so well, we thought we’d give carrots a try!

Carrot Vodka

2-3 medium carrots, peeled

1 1/4 c. vodka (or enough to cover your carrots)

After discarding the outer peel of the carrots, continue to peel them until the whole carrot has turned into thin strips. Place in jar, and lightly press into place. Cover with vodka (or your choice of spirit) and infuse until it reaches your desired taste. We infused for about 9-10 days.

Strain and filter the liquid and enjoy! The result is a little cloudy, just a hint of pale orange, but deliciously tastes like sweet carrots. It is not over powering. This will be great in a number of cocktails… Bloody Mary?

We had been wanting to do a carrot infusion for a while, then really got some inspiration from Good Booze with their Carrot Top. They infused carrots in rye, which I’m sure is fabulous.

Happy spring and happy sipping!

Carrot Vodka on Punk Domestics


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Kiwi Liqueur

I wanted to do a kiwi liqueur for St. Patrick’s Day. I thought that the green fruit would produce a green liqueur.

I was wrong. It’s not green. Not even remotely. The good news is that it’s delicious.

Kiwi Liqueur

9 kiwi (peeled and sliced)

3 c. vodka

3-4 TB Simple Syrup (or to taste)

Place the kiwi and vodka in a large jar and keep in a dark place for about 4 weeks. Strain and filter the kiwi out, and add 3 to 4 Tablespoons of simple syrup, or until it reaches your desired taste.

At this point, I got a little frustrated. I thought that I had filtered the liquid well enough, but there was a thick sludge in the bottom of the jar. So I let this sit around for another month while I stewed about it…

Finally, I decided to filter it again. I doubled the coffee filters and changed them several times during the process. I even had to just toss out about a half cup of the liquid that was just too thick to even try to put through the coffee filters.

The result is a pale yellow, and surprisingly clear liquid!

The additional month since the first filtration gave the liqueur some time to mellow, and it tastes pretty good. I think it will continue to get even smoother.

So far we have only tried this on its own. Any cocktail suggestions?

Cheers!

Kiwi Liqueur on Punk Domestics