Happy 2014! My New Year’s Resolution is to infuse more booze! I mean it. I didn’t post very many new recipes last year, and I promise you that this year will be different.
Our first infusion for this year is Winter Spice Bourbon. Let’s get right to it.
Winter Spice Bourbon
1 medium cinnamon stick (about 4 grams)
3 whole cloves
10 whole allspice berries
zest of 1 orange (I peeled it into large strips, but you could use a microplane)
20 grams (about 4 halves) dried plums or other dried fruit (you could use raisins or currants)
2 cups (480 mL) Bourbon or whiskey of your choice
Combine all ingredients in a large jar or bottle, close tight. Shake well and let it sit for a few days to a few weeks. I filtered mine at 12 days, and the flavor it strong. I think you could certainly filter sooner if it tastes to your liking. Let the infusion rest for a week or so after filtering, the flavor will mellow.
This infusion will be great in lots of cocktails. Try it in a winter hot toddy, a manhattan, old fashioned, or just sip it on its own.
I have more infusions in the works… so stay tuned!
What are you drinking and infusing this winter?
The Choices of Winter (and Holy Tea Tonic Infusion)
Bourbon, Bourbon, Infused Bourbon!