Infusing Liquors
I have a cocktail birthday party to attend this weekend, and I'm thinking of infusing my own liquor to share. I've only ever made limoncello, but the birthday boy enjoys whiskey, gin, and bourbon. Has anyone done much infusing? Any suggested flavor combos or recipes?
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16 Comments:
If it's for this weekend you don't have time for most of the recipes to be finished, since the infusing takes time. Would it work to give him a bottle of whatever with the stuff in there, and then tell him to strain it in x number of weeks?
I'm not a big fan of gin, so that's not one I've tried, but I did use up some bottles of whisky a few years back by making flavored liquors. So I know those would work. But again, nothing that would be ready in a few days.
Maybe spices would work faster than the fruity things I've done, but even vanilla takes some time to steep to get the flavor out.
Maybe someone will come up with some herbal infusions that could be done faster...Maybe something like a cinnamon stick or star anise? I've never tried either and don't know if it would work. I guess I'm not much help.
dbcurrie at 12:41PM on 04/01/09
I know herbs tend to take less time, and I think they would definitely be interesting. Some of them you only leave in for a couple of days, so that would definitely be a good option.
Laurel E at 12:58PM on 04/01/09
You might be able to infuse some vodka with habanero (since it's so spicy even a little may go a long way) but for the most part I think you need a week or more for best results.
Also I saw Alton Brown make a black pepper vodka where he said it would be ready in 3 days (strain it). . .
joeqboo at 1:08PM on 04/01/09
I've made "gin" from vodka. Turned out pretty good. I don't recall it taking more than a couple of days. You can probably google the process.
derosa at 2:32PM on 04/01/09
I infuse vodka with bacon and put it in the freezer, makes a real good bloody mary almost like a BLT but with a celery stalk..
Markbb at 2:40PM on 04/01/09
Infusing vodka with fresh, grated ginger only takes a few days. Not sure how well ginger would work with whiskey, bourbon, or gin though... I'd probably try it out before devoting a whole bottle to it!
fishyswede at 5:29PM on 04/01/09
cherries in whiskey
pamstar at 6:53PM on 04/01/09
Put some vanilla beans in the bottle of vodka or bourbon and give it to him with the instructions to keep it that way for a few weeks before drinking.
Chopped fresh cranberries and orange peel in vodka, same instructions, but to strain before using.
For a quicker infusion, you could do lavender vodka. Simmer 1/2 cup dried lavender flowers in 2 cups vodka for 20 minutes. Allow to cool and rest, covered for 2-4 hours. Strain and add back to a bottle of vodka. A drop or two of lavender essence is a good addition too. I have seen a drop or two of purple color added also just for fun.
A cinnamon bourbon can be done much the same way. Simmer 3-5 sticks of cinnamon in 2 cups of the liquor, remove and let cool, then add back to a bottle of bourbon.
There is always bacon bourbon too!
sadiepix at 7:06PM on 04/01/09
I've never had an infusion take more than a couple of days and I've infused vodka and rum with lots of things: cinnamon sticks, citrus fruit zest, berries, hot peppers, vanilla beans, etc.
RegrettableFoodie at 8:35AM on 04/02/09
In Copenhagen I had a shot of something I have never heard of in the states: vodka infused with Fisherman's Friend lozenges. You simply smash up a bag of these menthol flavored drops and pour into a bottle of vodka. Shake every day for about a week, then place in freezer. Brisk and delicious!
Tallula Hamburger at 12:59PM on 04/02/09
Limoncello!!!!!
pksmash at 9:15PM on 04/02/09
I am on my third round of infusions...first was kumquats and vanilla in vodka (no sugar), second was whole kumquats with sugar in vodka, third is sliced kumquats in vodka with sugar. The second two are still "brewing" and will be ready in a few weeks. The vanilla kumquat vodka was ready in under two.
I'm looking forward to having cherries to try some infusions. Have fun at your party!
mcanna at 2:45AM on 04/03/09
Has anyone done this with rose petals? I have an Easter bread recipe using rosolio - essentially roses in alcohol - and they don't make it any more. I've tried rose water, different rose extracts, and nothing is quite right. Rose jam is actually the closest... but anyway, has anyone tried infusing vodka with rose petals?
CEBakes at 11:38AM on 04/03/09
I do rums of all kinds...10 Cane with blood orange zest, Appelton with chiles and/or ginger, Mount Gay with dried cherries, allspice and nutmeg. The best of all is Zaya (a very dark, deep rum) with split vanilla beans.
tnword at 10:05PM on 04/03/09
One of the ways I keep my vanilla beans soft and pliable is to submerge them in vodka, bourbon or brandy. They stay fresh pratically forever and you have a deliciously scented alcohol to use for cooking or a specialty drink.
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Ooooh, those rums sound delicious.
CJ McD at 10:39AM on 04/04/09
@CE BAKES - wow, rose petals. that sounds so beautiful....
pooch at 8:58AM on 04/05/09