Boozed + Infused

Infusing liqueurs at home with inspiring and seasonal ingredients


Banana Bourbon

When I first started doing infusions, a banana liqueur wasn’t really at the top of my list. It simply didn’t appeal to me. But the longer I do this, I hear more and more people talking about banana liqueurs they have had and how tasty they are. At some point, I would like to do a banana rum. But since I have more experience infusing bourbon, and I really think of bourbon as a fool-proof spirit base for infusions (ok, I’m sure someone will tell me otherwise). So, with a small leap of faith, we embarked on banana bourbon.

This is really easy and delicious.

We let the bananas get really ripe and tasty…

They may not look pretty, but they were perfect.

We took these two perfectly ripe bananas, added two cups of bourbon, and infused for just over two weeks. I guess two was the magic number because this is another keeper. It tastes like sweet bananas and a mellow bourbon. I think this will make for some great cocktails, but it is also great on its own.

Be sure to filter, then strain through cheesecloth and coffee filters.


Related Posts:

Apple Pie Bourbon

Bourbon, Bourbon, Infused Bourbon!

Coffee Bourbon

Cherry Bourbon


Mint Bourbon and an amazing cocktail!

We started infusing a mint bourbon shortly before the Kentucky Derby. For those of you who are Mint Julep fans, you may have too!

For our Mint-Infused Bourbon, we used Chocolate Mint, instead of the typical Spearmint. We picked some mint, rinsed it (and allowed to dry), then packed it into a pint jar and covered with bourbon. Infuse until it reaches your desired taste.

So, armed with mint-infused bourbon, we couldn’t help but want to try it in the Shady Porch Cocktail from A Taste of Morning. A Taste of Morning is written by Laurie, proprietor of the Morning Star B&B in Manhattan, Kansas. And by the looks of her posts, this would not be a place to miss if you are in the area.

Laurie’s Shady Porch Cocktail called for Mint-Infused Vodka, and we decided to test it out with our mint-infused bourbon instead. The drink was absolutely spectacular! I’m sure it is also fabulous with the original, vodka infusion.

Bourbon Shady Porch (adapted from A Taste of Morning)

1 1/2 oz. mint-infused Bourbon

1/2 oz. fresh lime juice

1/2 oz. mint simple syrup

4 oz. Ginger Ale

Garnish with lime zest and sprig of mint

Combine first 3 ingredients, and stir well to combine. Pour over ice, and add ginger ale. Garnish with lime and mint.

We used Spearmint for our mint simple syrup, but also enjoyed the chocolate-mint flavor in the bourbon infusion. The flavor seemed to be a bit more gentle than the spearmint.

Thank you again to Laurie from Morning Star B&B and A Taste of Morning. We will definitely make this cocktail again. It was really tasty, and will make for great summer gatherings.


Chocolate Bourbon-Peanut Clusters

These chocolate peanut clusters are made with the bourbon-soaked peanuts from our last post, Peanut Bourbon.

I wasn’t sure how these were going to turn out, so I didn’t measure precisely. These are rough estimates, but I don’t think the amounts are all that important. The recipe was following the same idea and inspiration from Oh She Glows (which we also used on the chocolate covered candied bourbon cherries.)

Chocolate Bourbon-Peanut Clusters

2/3 c. Bourbon-soaked Peanuts (from the peanut bourbon)

1/3 c. semi-sweet chocolate

1/2 TB Coconut Oil

2 healthy pinches of Sea Salt

Roast the peanuts in a low oven (225-275 degrees) tossing occasionally, until the peanuts are nearly dried out. Let sit until the following day.

Heat chocolate and coconut oil in the microwave or double boiler until the chocolate is mostly melted. Stir in the peanuts, and sea salt. Spoon onto a plate or parchment paper and place in refrigerator or freezer to set. Keep in refrigerator until you eat them (which probably won’t be that long…)

The sea salt is what really made these perfect. You could probably substitute a flaked salt or finishing salt with great results. We had a hand-picked, Oregon Sea Salt which gave it just the right flavor.



Peanut Bourbon

This is an easy one. And if you like peanuts, you will like this.

Peanut Bourbon

2/3 c. Raw Peanuts (unsalted)

1 1/2 c. Bourbon (or other spirit of your choice)

Remove skins from peanuts, and give just a quick rough chop (not much). Toast the peanuts lightly until they just start to brown and the oils are starting to come out.  Set the peanuts aside and allow to cool. Once cooled, add both the peanuts and bourbon to a jar and cap it. Shake or stir, and keep in a cool dark place. Allow to infuse until it reaches your desired taste. We let this infuse for about a month, but you could do a much shorter time. It started to get the peanut flavor very quickly. Strain and filter with cheesecloth, and if desired, with a coffee filter.

* Keep those peanuts after you have strained them! (And stay tuned for a future post about the delicious treats we made with those infused peanuts.)

If you can’t find raw peanuts, you could probably try any unsalted peanuts. Make sure if you do use raw peanuts that you toast them to bring out the flavors. I made another nut-infused liqueur without toasting and it didn’t turn out as well.



Boozy Prune Jam

Happy Mothers Day!

Our plans changed a bit this year, and we had to come up with a portable breakfast. What we came up with turned out to be a winner.

Remember the prune liqueur taste test from a few weeks ago? Well we still had the prunes soaking in the booze. We finally strained them and decided to make something useful.

Boozy Prune Jam

1 generous cup booze soaked prunes (half of our prunes were soaked in bourbon, half in brandy)

3/4 cup orange juice

1 tsp. vanilla extract

1/2 c. dark brown sugar

pinch of salt

– Make sure the prunes are very soft, and have soaked in the alcohol for a long time. (ours had soaked for a month, so they were very soft and spreadable inside)

– Quarter the prunes, then give them a rough chop.

– Place all ingredients in a small saucepan, and bring to a simmer on medium/low, stirring often and breaking up the prunes.

– Reduce heat to low, and continue to simmer until this reaches the consistency of a thick sauce or loose jam. (It will thicken up a bit upon cooling.) This will probably take about 5-10 minutes.

– Remove from heat and allow to cool.

– Store in refrigerator. Will keep for a few weeks.

We made some mini cream scones to spread this on, and it was perfect! In fact, this spread was so tasty, I could eat it by the spoonful. It was such a hit, I’m tempted to get a big bag of dried prunes to soak in booze for the sole purpose of making this jam and canning it (I’m a canning addict).

If you don’t have booze soaked prunes, you could probably start with dried prunes and stew them on low in a bit of water and brandy or bourbon until they get really soft. Then chop them and proceed with the recipe above.

After the success of this spread, I think we are going to start using a lot more of our booze-soaked ingredients.

Have a great Mother’s Day!


Coffee Bourbon Milkshake: Quite possibly the best milkshake you will ever have!

I suppose it is possible that I will have a better milkshake at some point in my life. But up to this point, this is easily the best milkshake I have ever had.

Coffee Bourbon Milkshake

2 c. Vanilla Ice Cream (we used natural vanilla with vanilla bean)

3 oz. Coffee Bourbon

Blend in a blender, food processor, or with a hand mixer until very well blended and creamy. At this point, it will be pretty runny. Return it to the freezer, and allow to cool for several hours or longer if possible. If you are very impatient, you can drink it any time. But if you make it in advance and allow it to cool, it will reach the consistency of a soft serve ice cream. Because of the alcohol, it will not freeze too firm, it will maintain this consistency.

I served this milkshake at the get-together with fellow bloggers Evelyn, Poppy, and Krista.  And I know I heard the words “this is the best milkshake I’ve ever had”. I mixed this up a day in advance and was very happy with the result.

If you like thick, creamy milkshakes, and if you like coffee… you know what to do.



Coffee Bourbon

Coffee… many of us can’t imagine a morning without it (I’m certainly one of them). And coffee liqueur… who doesn’t love a good White or Black Russian?

We knew we wanted to do a coffee liqueur, but took some time trying to decide exactly how we would do it. A lot of coffee liqueur recipes call for vodka, lots of sugar, instant coffee or brewed coffee, etc. In general, we like to use less sugar in our recipes and wanted to incorporate a different booze. So, Coffee Bourbon seemed a natural choice!

Coffee Bourbon

1/4 c. Whole Coffee Beans, Smashed (preferably dark, espresso roast)

1/2 vanilla bean, split

1 TB dark brown sugar (packed)

1 1/4 c. Bourbon

First we took the coffee beans and placed them in two plastic bags. We took a metal muddler and smashed the beans until they were gently crushed (see photo).

Place all ingredients in a small canning jar, and set the jar in a dark, cool location. Every few days, shake the jar lightly.

Infuse for about 3 weeks, or until this reaches your desired taste.

Strain and filter through cheesecloth, jelly bag (if desired) and finally coffee filters.

This coffee liqueur is so rich and delicious. You can taste all the nuances of the bourbon, and the espresso roast coffee gives it such a good flavor.

We are also going to try this same recipe with brandy.

This is a “must try”! If you love coffee, you need to make this.


Related Posts:

Coffee Bourbon Milkshake: Quite possibly the best milkshake you will ever have!

Coffee Liqueur on Punk Domestics

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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.



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!


Related Posts:
Boozy Spiced Sugar Plums

Boozy Prune Jam

Plum Liqueur


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!