Boozed + Infused

Infusing liqueurs at home with inspiring and seasonal ingredients


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Habanero Honey Whiskey Recipe

If you like whiskey and honey, and a little bit lot of spice, this one is for you!

It is fun to come up with booze infusion ideas for friends. All you have to do is pay attention to things that they like, and do your best to infuse their favorite flavors into their alcohol of choice.

Habanero Honey Whiskey

A friend recently told me that she loves honey whiskey. She also told me that she likes spicy food, “the hotter the better”. That same friend just had a birthday. So her birthday gift was Habanero Honey Whiskey. Well, Habanero Honey Whiskey and glitter, because “glitter and whiskey define me” she said.

Habanero Honey Whiskey

1/4 cup honey (about 85 grams)

1 medium cinnamon stick (about 4 grams)

1 habanero pepper* (optional)

Lemon zest – from about 1/3 to 1/2 of a medium lemon (about 5 grams of zest)

1 1/2 ounces Water

1 cup Bourbon or Whiskey of your choice

Remove the stem of the habanero and quarter the pepper, keeping the seeds intact. Place the first five ingredients in a small saucepan and bring to a simmer on low heat. Simmer for 5-7 minutes, stirring frequently. Remove the habanero with tongs or a fork. Allow the rest of the mixture to cool completely. Strain out the solids with a mesh strainer.

Pour the honey mixture into a pint jar or other infusion vessel. Add the bourbon or whiskey, and close the jar tight. Shake well to combine.

After 24-48 hours, strain through a coffee filter, and let the infusion rest for a few days before drinking.

Depending on how much heat you can take, feel free to use only part of the habanero or omit the seeds.

* Use caution when handling hot peppers. Use gloves if possible and wash hands thoroughly.

Habanero honey whiskey ingredients

This infusion has the sweetness of the honey, the heat of the habanero, and it sure makes me want some honey whiskey!

Do you like your booze spicy?

Infusing honey

Cheers!

Habanery Honey Gliiter Whiskey

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Bourbon, Bourbon, Infused Bourbon

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Peppermint Bark Liqueur

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What do you do if your Secret Santa recipient says they like peppermint bark candy and Grey Goose Vodka? You make peppermint bark liqueur!

The flavor of this liqueur is very pepperminty! The chocolate flavor is more subtle, but to remedy that, I’ve increased the cacao nibs in the recipe. (Plus, I had to gift this to my co-worker before it had a lot of time to infuse. A longer infusion time will definitely help!)

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Peppermint Bark Vodka

1.5 ounces Candy Canes (about 10 mini candy canes) or Peppermint Candies

1/3-1/2 cup Cacao Nibs

1 1/2 cups Vodka

4 Tablespoons Simple Syrup (or to taste)

Crush the candy canes. Combine first three ingredients in a jar, and close tightly. Shake well to combine. The candy canes will dissolve quickly, but it will take a while for the cacao nibs to infuse properly into the vodka. Ideally, you would wait about 4 weeks for full infusion. I only had 10 days for mine. I tried filtering the liqueur, but I wanted the cacao nibs to infuse further. So I added the simple syrup to taste, and then put some of the nibs back into the gift bottle. Normally I am not a proponent of gifting without filtering, but what I liked about this infusion is that the cacao nibs in the liqueur give it a bit of a “snow globe” look. The presentation is actually lovely.

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If you don’t have the time or inclination to make your own peppermint bark liqueur, or if you like it much heavier on the chocolate, I would recommend the Peppermint Bark Liqueur from Eastside Distilling. It is very chocolatey and very delicious.

I hope your holidays are filled with cheer!

Related Posts

Holiday Fun Time – Holiday infusions and gift ideas

Gingerbread Liqueur

Holiday Liqueurs – Eastside Distilling


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Halloween Infusion part 3: Caramel Corn Liqueur

Last year, at the suggestion of Evelyn from Momsicle, our small group of Portland area bloggers got together for a Halloween candy-inspired infusion party. This post is intended to continue the series of Halloween infusions that we started last year. The infusions we made last year included Caramel Apple Liqueur and Chocolate Orange Liqueur.

Corn infusion

The recipe I am about to give you was originally made for that same gathering. When I think of Halloween, I have visions of popcorn balls and caramel corn. I was determined to make a caramel corn liqueur. I made two variations. One was with raw corn, the other with boiled corn. I infused them each in vodka and added caramel syrup. The trouble was, the corn flavor was not very strong. I probably should have infused actual popcorn into the vodka. The resulting liqueur was still delicious! It just didn’t quite have the flavor profile I was going for.

Eventually, I gave a few bottles of the caramel corn liqueur to two different friends. Both of them declared that this was their favorite! So I decided I should share the caramel-goodness with you too!

Caramel Corn Liqueur

1 medium-sized ear of corn (about one cup of corn kernels)

1 1/2 cups of vodka (360 mL)

4-5 Tablespoons of Caramel Simple Syrup (or more or less to taste)

You can try either raw corn or cooked (as mentioned above, we tried both raw and boiled). I think grilled would be nice (or try adding air-popped popcorn). Cut the corn off the cob, and place it in a canning jar or other bottle. Add the vodka, and allow to infuse until it reaches your desired flavor (we infused for about 2 months, but I’m sure you could do a much shorter time).

Strain and filter the corn out of the vodka with cheesecloth and coffee filters.

Make the Caramel Simple Syrup according to directions. Allow the syrup to cool completely before adding to the corn-vodka infusion. Begin to add the caramel syrup to the corn-vodka infusion one Tablespoon at a time until it reaches your desired flavor.

Caramel Corn Liqueur

Chill, and enjoy on its own, or in some sweet cocktails!

Cheers!

Related Posts:

Halloween Infusion: Caramel Apple Liqueur

Halloween Infusion part 2: Chocolate Orange Liqueur

Halloween Drink Ideas with Portland Bloggers