Boozed + Infused

Infusing liqueurs at home with inspiring and seasonal ingredients

Tag Archives: Vermouth


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Chamomile Bourbon and a Special Manhattan

This is our 100th post! So we’ll celebrate tonight with a tasty cocktail…

Here is one that will infuse quickly and be sure to soothe… chamomile

Chamomile Bourbon

1/8 oz. (about 3 TB) dried Chamomile Flowers

1 c. bourbon

Infuse for about 5 days, then strain the flowers and filter through a coffee filter. If you can’t find dried chamomile flowers, simply substitute some chamomile tea.

As you may have noted, we have more than one infusion going with these flowers, and we will be sure to share the other with you soon.

In the meantime, you can enjoy some delicious cocktails with your infused bourbon…

Chamomile Manhattan

2 oz. Chamomile Bourbon

3/4 oz. Sweet Vermouth

Dash of Angostura Bitters

Brandied Cherry (or other cocktail cherry)

Stir all ingredients except the Cherry over ice, strain into a chilled glass and garnish with the Brandied Cherry.

The chamomile flavor is lovely, and not overwhelming. The bourbon is still the star, but has a wonderful lingering chamomile taste.

Be sure to try this!

Cheers!

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Chive Blossoms in Booze or Vinegar?

As a canning addict, I have been a fan of Food in Jars for quite a while. So after seeing Marisa’s post last year on Chive Blossom Vinegar, I had been longing to infuse some chive blossoms of my own.

As much as I wanted to try the Chive Blossom Vinegar, we do have certain priorities here at Boozed + Infused. So when my chive blossoms finally started opening up, the first ones went into a booze infusion. There would be plenty more blossoms for vinegar later.

I was going for something reminiscent of a Gibson with this infusion.

Chive Blossom Martini Infusion

1 c. chive blossoms (about 12 blossoms)

1 c. gin

1/3 c. extra dry vermouth

Following Marisa’s instructions for the vinegar infusion, I soaked the blossoms in water to help remove any sediment or insects. Remove from water, toss in towels, and allow to dry. Add chive blossoms, gin and vermouth to a pint jar. Infuse for a few hours, a few days, or up to a week depending on how strong you want the flavor. Strain and filter the infusion.

I infused this for 6 days, and this has a very strong onion flavor. I have made a few cocktails with it, but so far the jury is still out on this infusion. It is not for the faint of heart.

I think my favorite cocktail with the chive blossom infusion so far is a variation on a Bloody Mary.

I now have a jar of white wine vinegar infused with chive blossoms, and another jar of distilled white vinegar infused as well. It was very interesting how much more vibrant the vinegar is than the gin/vermouth infusion. The booze infusion is the one that is just faintly pink. For the vinegar infusions, I left the blossoms in for about three weeks.

Be sure to check out Food in Jars for lots of great ideas on canning and all manner of foods in jars. I recently purchased the Food in Jars cookbook and can’t put it down!


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El Pepino Cocktail

You’re going to think I’m some kind of freak of nature when I tell you this… but I don’t like Margaritas. I’m kind of scared to admit that to people, especially as I’m writing this blog about boozing and infusing. It is almost Cinco de Mayo! What a perfect time for Margaritas, and infused tequila. But not for me. I usually go for a Mexican beer with lime. Which is delicious in its own right. But… this year will be different.

A few weeks ago, I made the Lime-Chipotle Finishing Salt from The Cozy Herbivore. It is delicious on popcorn, and sprinkled into a variety of dishes. Among the list of recommended uses is a Margarita Rim. I’m always jealous of those who drink Margaritas. They always look so tasty.

So, I decided I would enjoy this salt on the rim of a different drink. We happened to have some Cucumber Vodka left, so it seemed only logical to pair it with this salt.

El Pepino

2 oz Cucumber Vodka

1 oz Gin

1 TB Dry Vermouth

1 TB Fresh squeezed lime juice

Lime-Chipotle Finishing Salt

Run a lime wedge around the rim of the glass, and then dip in the Lime Chipotle Salt. Stir the remaining ingredients in a cocktail shaker with ice, strain and enjoy.

The salt and chipotle finish off the flavor so well, without being over-powering. I can see why others have said that this had really stepped up their margarita consumption. It is not too late to infuse some cucumbers before Cinco de Mayo… if you’re so inclined. This would be a great addition to your festivities!

Salud!


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Bit-o-Honey

Do yourself a favor, and make the Honey & Saffron Liqueur highlighted on Eat Boutique. (Maggie Battista adapts a recipe from June Lawson’s “Snowflakes and Schnapps”.)

I made this Honey and Saffron liqueur a few months ago and have been very happy with it. We used it in a Champagne Cocktail taste test (more on that later) but most recently trialed a new cocktail that we’re calling (for now) the Bit-o-Honey.

Bit o Honey Recipe (makes 2 cocktails)

3 1/2 oz Martin Miller Gin

1 1/2 oz Honey Saffron Liqueur

1/2 oz Dry Vermouth

* lemon twist
Combine all liquid ingredients in a cocktail shaker with ice, and shake vigorously. Strain into chilled martini glasses, and add a lemon twist.

If you don’t have Martin Miller gin, you can likely substitute whatever gin you have. But if you can find it, give it a try. It has a much cleaner, lighter taste than most gins. The juniper flavor is almost absent with a very light floral scent.

We tried this cocktail last night and couldn’t resist having a second…

Enjoy!


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Fig Manhattan

Step 1: Make a home-infused Fig Bourbon

Our recipe for Fig-Infused Bourbon:  750 ml bottle of Bourbon (we used Jim Beam), 12 oz dried Black Mission Figs. Place the figs in a large canning jar, pour bourbon over the figs and let them marinate for approximately 1 month (or until it reaches your desired taste). Strain and enjoy!

Step 2: Drink the fig bourbon as a straight liqueur at room temperature (sweet enough for a dessert beverage) or use it in cocktails. Our first cocktail attempt is a keeper – the Fig Manhattan. Essentially, we replaced Sweet Vermouth with Fig Bourbon.

Recipe:

2 oz Whiskey/Bourbon

1 oz Fig-Infused Bourbon

1/2 oz Dry Vermouth

Dash of Angostura Bitters

* Brandied cherry (add at the end)

Combine all liquid ingredients in a cocktail shaker with ice, and shake vigorously. Strain into a chilled martini glass and add a brandied cherry.