Infused Whiskey: 3 Ways

I got really inspired by the fine work being done by Jessica Merchant over there at How Sweet It Is. Especially when that fine work involves bourbon or, in my case, whiskey.

You see, she recently infused bourbon three ways: Apple Pie, Chai Spice, and Chocolate Orange. I made some major changes, swapped out bourbon, and stepped away from the Chocolate Orange. But in the end, I made three wonderful infused whiskeys, and I think you should, too.  

Holiday season can be your excuse. But we both know you don't really need one, do you? 

I didn't.

We don't get autumn until late in Northern California. Isn't this fabulous?

Okay, let me talk you through each one of these gems and then propose some possibilities for next steps.  Besides drink them immediately.

Let's start with the recipes first, and then let's talk about what to do with them.

1.  Decide which one to make. Or... just make all three:
Apple Pie Infused Whiskey
1 granny smith apple, sliced
1 cinnamon sticks
1 vanilla bean, split
2 whole cloves
1.5 cups whiskey or bourbon

Chai Spice Infused Whiskey
1 to 1 1/2 vanilla beans, split (I used 1 1/2 because I like a lot of vanilla)
1 chai tea bag
1.5 cups of whiskey or bourbon

Winter Spice Infused Whiskey
I am not a fan of Chocolate Orange in a drink, so I swapped that out for an orange and clove. Come on, what else screams Thanksgiving and then the opening of December? Inspired by this recipe from boozed and infused, my recipe is chock-full of winter spices, including cloves and cinnamon and peppercorns. But the heaviest (and happiest) note is orange, as it should be.

1 cinnamon stick
3 whole cloves
8 whole allspice berries
zest of 1 orange (peeled into large strips, only zest, no white pith)
5 peppercorns
1.5 cups of whiskey or bourbon

2.  Mix these puppies up:
To make the infusion, add the ingredients to a jar and pour the whiskey over the top. Close up the jar and set in a cool, dark place (or the refrigerator) for 2 weeks. After 1 week, taste the whiskey. Make any adjustments (more vanilla, take out some cloves, etc.) to fit your palate. Infuse for another week and taste again. If you want more flavor, infuse for one more week. 

When you're ready, strain the whiskey into a bottle or jar and label it.

3.  Choose your own adventure:
So what do you do with all of this infused whiskey?  Oh, friends, there are so many things to do:
  • A good old Old Fashioned.  (Try this with Winter Spice Whiskey. It was perfection.)
  • Apple Cinnamon Hot Toddy.  (Try with the Apple Pie Whiskey and a bag of English Breakfast Tea. Yes, again, please.)
  • How about a Manhattan? (Might I recommend the Chai Spice Infused Whiskey. It was perfect for a late fall evening.)

I don't think you can go wrong. Cheers!


By Popular Demand

Ottolenghi's Lemon and Eggplant Risotto

Ottolenghi's Semolina, Coconut and Marmalade Cake

Cookbook #4: Cheese Board: Collective Works

Ottolenghi's Salmon Steaks in Chraimeh Sauce

Butternut Squash Crumble