Boozed + Infused

Infusing liqueurs at home with inspiring and seasonal ingredients


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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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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!