Infused Cocktails


House infused liquor and extracts is a growing trend in upscale bars but so easy to do at home. Alcohol infusing is easy, and a great way to add unique flavors to your drinks for those upcoming holiday events. It is only limited by your imagination. You can stick to single flavors or combine them and the list of possible combinations is endless. Fresh ingredients in my humble opinion taste best but dried will work as well, it just may take longer to get the flavors into the alcohol. Fill your canning jar with boiling water and drain before filling and thoroughly wash fresh herbs or produce before infusing. Slice citrus or apples to get the peel and fruit flavors to extract well and use cheesecloth or a coffee filter to strain sediment before re-bottling.

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Infused Cocktails

Here is a very short list of infusions:

Basil Vodka (pictured in the Bloody Mary)
Thai Vodka with Thai chilies, kaffir lime leaves, garlic and lemon grass
Cherry, Blueberry, Marion berry, Apricot Bourbon, Vodka or Gin
Grapefruit, Lemon, Lime or Orange Vodka, or Gin
Apple Pie Bourbon or Brandy: vanilla beans, apple slices cinnamon sticks, sweetener
Vanilla Bean Vodka, Gin Brandy or Bourbon
Rosemary, Dill or Sage Vodka, Gin,
Mango, Papaya, Coconut or Pineapple Vodka, Gin Brandy or Bourbon
Black Peppercorn, Cinnamon or Clove Vodka or Gin

Take a large canning jar and fill it with the desired flavors and alcohol, replace lid and let it rest in a cool dark place for 4 days to 3 weeks depending on flavor intensity desired. Strain and re-bottle.

©2015 Aron Bradley
http://www.boomercuisine.com

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