Boozed + Infused

Infusing liqueurs at home with inspiring and seasonal ingredients


Mandarin Spice

Having recently filtered the Mandarin Gin, we were ready to try it in some cocktails!

Mandarin Spice

2 oz Mandarin Gin

1/2 TB Vermouth

1/2 TB Winter Spice Liqueur

Lemon peel garnish

Mix or shake liquid ingredients in a cocktail shaker with ice. Strain into chilled glasses, add lemon peel, and sip away.

If you don’t have Mandarin Gin, you could substitute another orangecello or orange liqueur that isn’t overly sweet. And the Winter Spice could probably be subbed with Angostura Bitters with a pleasant result.




Mandarin Gin

Can you believe it took us this long to post a citrus infusion?

A few years ago, some friends of ours shared a homemade limoncello with us. It was the best limoncello I had ever tasted. Naturally, I asked for the recipe. I had just started getting into making home-infused booze, and this was too good to pass up. The limoncello recipe was very different from any other I’ve seen. While the others all require zesting the lemons and infusing for long times, this one just required juicing the lemons, and a much shorter infusion time. The result (perhaps because of the short infusion time) does not give the overly bitter taste of which everyone warns.

So we decided to test out a similar recipe with mandarin oranges and gin.

Mandarin Gin

11 Mandarin Oranges

2 cups of gin

1/4 c. sugar

Slice the mandarins in half, and juice them. Reserve the juice for another use (try it in a Mandarin Hibiscus).

Place the mandarin peels and sugar in the gin, and let infuse. This is where our original idea started breaking down. The limoncello recipe required only about a one-week infusion time. These mandarins needed more time. We felt the product was ready in about 4-5 weeks. Happily, the flavor is quite good, with no bitterness (perhaps because the mandarin peels have very little pith). But the quick infusion was not meant to be.

When the flavor has reached your desired taste, strain and filter. Serve chilled (straight from freezer) or in cocktails.



Mandarin Hibiscus

Well, it was supposed to be a hibiscus sunrise…

We happened to have a whole lot of fresh-squeezed mandarin juice on our hands. (Perhaps that will clue you into one of our upcoming infusions…) In the meantime, the juice was amazing. We knew it needed to be paired with the hibiscus brandy.

Even if the “sunrise” didn’t turn out as I had hoped, it sure was good. I hadn’t factored in the fact that the juice was a lot heavier than the brandy.

Hibiscus Sunrise

2 oz Hibiscus Brandy

3 oz Fresh squeezed Mandarin (or standard orange) juice

Pour over ice, and enjoy!

That will probably be the end of the hibiscus cocktails for now. Hope I didn’t overload you with them. The rest of the hibiscus brandy is going to be saved for some mimosas and champagne cocktails.