vanilla | Boozed + Infused

August 8, 2012
by Alicia 33 Comments

Almond Liqueur

Ah, summer! We are finally enjoying the warm weather in the Northwest. With all the gorgeous fresh, local fruits available it is tempting to infuse everything in sight! So you may be wondering why I’m posting an almond liqueur recipe that can be done any time of year.

I started this infusion way back in March. I wasn’t crazy about it at first, so I left the infusion in the back of my coat closet for many months.

I finally strained this about two weeks ago. All it was missing was a bit of simple syrup. Once that was added, this liqueur instantly turned into something that is amazing and delicious.

Almond Liqueur

1 c. Raw Almonds, roughly chopped

1 c. Brandy

1 c. Vodka

1/2 Vanilla Bean, split

1 1/2 – 2 TB Simple Syrup

Place the almonds, brandy, vodka, and vanilla bean in a quart jar or bottle. Close the jar, and allow to infuse for approximately four weeks. (Probably not necessary to let it sit four months like I did!) Strain, then filter through a jelly bag or cheesecloth, and finally coffee filters. Add simple syrup to taste (approximately 1 1/2 to 2 Tablespoons).

The coffee filters are really important with this straining process. The liquid was very cloudy until it passed through the coffee filters, and then at once became a beautifully clear, golden color.

This liqueur is delicious and may become a regular infusion, and a favorite.

Cheers!

May 5, 2012
by Alicia 76 Comments

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.

Enjoy!

March 11, 2012
by Alicia 31 Comments

Chocolate Bourbon

I knew this would be a big hit in my household. My husband is both a chocolate lover and bourbon lover, so the combination seemed perfect.

How do you infuse alcohol with chocolate? You need to get your hands on some cocoa nibs. Cocoa nibs are easier to find than you might think. In Portland, we are fortunate to have some amazing chocolate shops. I picked up these organic, Madagascar cocoa nibs at Cacao. Their website says that they accept orders by phone or email, but they do not currently have online shopping. Also in Portland (and NYC), cocoa nibs can be found at The Meadow. The Meadow carries Valhrona cocoa nibs, and does have online shopping. Try some of the finer chocolate shops in your town to see if they carry them. (If all else fails, they can be found on Amazon.)

Chocolate Bourbon

2 c. bourbon

1/2 c. cocoa nibs

One-inch piece of vanilla bean, split

Combine all ingredients in a glass jar or vessel. Infuse for approximately 3 weeks, or until it reaches your desired taste. Strain & filter. Enjoy, sip, and savor…

The final product is very a rich chocolate color. After three weeks of infusing, this tasted strongly of chocolate, but did not overpower the bourbon.

This is delicious!

If you are not a bourbon fan, try substituting brandy for the bourbon. In the coming months, I’m sure we will feature several more cocoa nib infusions and cocktails.

If you love chocolate, give this a try!

February 4, 2012
by Alicia 13 Comments

Walnut Liqueur

Typical walnut liqueur, Nocino, is made with green walnuts. Unfortunately I didn’t have access to green walnuts. It is winter, after all. So I improvised and made a walnut liqueur with standard walnuts.

1 c. chopped walnuts

1 c. brandy

1 c. vodka

1/4 vanilla bean, split

6 whole cloves (or less – these can overpower)

2 tablespoons thick simple syrup (or to taste)

Infuse all of the ingredients (except the simple syrup) for at least 2 weeks, or longer if you wish. We let this infuse for about a month. Strain and filter the liquid well, and add the simple syrup. It was surprising how little sweetener this needed.

It is delicious on its own… and will likely be quite tasty in cocktails… any suggestions?

Enjoy!

January 18, 2012
by Alicia 67 Comments

Apple Pie Bourbon

This infusion is very easy to make. Both bourbon lovers and bourbon abstainers love this concoction.

I found some similar recipes that called for a 2-5 day infusion. Lately, I have seen a lot of tips that call for infusing liqueurs for only a few days. I taste all my infusions frequently, and while some ingredients may act quickly, I prefer to infuse most of my liqueurs for a longer time period. Sometimes it may take months. Use your judgment here, but I let this marinate about a month.

Apple Pie Bourbon

750 ml Bourbon

3 Granny smith apples (or enough to cover)

Cinnamon Stick

1/2 vanilla bean, split

Slice and core the apples. Discard the cores. Place the apple slices, cinnamon, and vanilla bean in a large jar. Add bourbon, making sure it covers all the apples slices. Close tightly and stir or shake every few days. Allow to infuse for about a month or until it reaches your desired taste. Keep in mind that the flavors will mellow and change over time. Strain and filter through a strainer, cheesecloth, and coffee filters.

Almost immediately, the harsh alcohol flavor was mellowed. The cinnamon took over pretty quickly. Be patient, the rest of the flavors will come through. After infusing for a month, the apple and vanilla were much stronger. And as with many infusions, flavors change and mellow after all of the ingredients are filtered out. A few weeks after straining, the cinnamon flavor was less intense and the liqueur was a very balanced, apple pie taste. This has been a favorite of many! We will make it again, and probably try some variations as well.

* Save the apples when you strain the bourbon. They make a great filling for Bourbon Apple Pies!

Related Posts:

Bourbon Apple Pies

Infused Bourbon

Apple Liqueur

Caramel Apple Liqueur