Infusing liquor has been a hobby of mine for over a year now. Last time I infused was spring of 2013 when I was in Florida. I did a cucumber vodka which made some excellent martinis, then played around with seasonal fruits such as peaches and watermelon and strawberries.
This time, I did five different infusions, four vodka based and one bourbon (Mint vodka, sriracha and cucumber vodka, lemon/thyme/rosemary vodka, vanilla vodka (extract), and lastly a maple syrup, orange and cherry bourbon.) Each of these liquors will have their own separate recipes and for each drink I create or repeat, I will include a recipe for you. I’ve been working on developing my own bar inside my house including all the proper tools, glassware, garnishes, and equipment needed to perfect my cocktails. If you enjoy a good cocktail now and then you’ve come to the right place.
While I work on future recipes, I’d like to start you off with this one featuring San Pelligrino Limonata and my old fashioned style infused bourbon. Cheers!
Mise en place:
-3 Parts Old Fashioned style infused bourbon, See recipe below.
-2 Part Orange Juice
-1 Part San Pellegrino Limonata
-Orange slice or twist for garnish, optional
Method of Prep:
-In a cocktail shaker filled with ice, combine all ingredients except the grenadine, shake.
-Strain into desired drinking glass filled with either crushed ice or One large ice cube. Pour a little bit of grenadine over the top. Garnish with orange. Stir it up if you’d like and drink.
**This also makes a great non-alcholic drink for the kids to enjoy. Mix everything together without the bourbon for a sweet and fizzy orange juice…it’s like a Shirley Temple with O.J! 🙂
Old Fashioned Bourbon:
Mise en Place:
-Red Stag (cherry) Bourbon from Jim Beam, As much as you want to infuse. (for this recipe I just filled the bottle I was infusing in.)
-1/4 Orange, inside removed, keeping only the peel. Remove as much white off the peel as you can. Cut the peel in half again.
-2 Ounces Maple Syrup
-Bottle of choice to infuse in.
Method of Prep:
-Place all ingredients inside of bottle being used for the infusion. Seal tightly and allow to sit in a cool and dark place for 3 days up to 1 week.
-After a week, remove the orange peel from the inside. Keep sealed until ready to use.
-This is a great drink to have for breakfast or Sunday brunch. I suggest drinking it with any of these breakfast dishes: