From tea to rosemary and even bacon, infused spirits are all the rage right now! Whether you are trying to modernize a classic or recreate a childhood favorite in drink form such as the peanut butter and jelly, infusing the flavor to the alcohol really does the trick.
The basics include combining various flavors into a base spirit. The most commonly used liquor is vodka because it has the least flavor, but recent trends show that gin, white rum, tequila blanca, and sake can also be used with almost any flavor. If you would like to try a stronger base, make sure the ingredients you use to infuse compliment the spirit. For example if you use bourbon, try bacon or chocolate. Brandy pairs well with fruit.You can even add flare to a classic like a Negroni or a Manhattan by infusing the Sweet Vermouth.
Here is how it works:
1. Pick your base- Choose a good brand, a smoother spirit will absorb the flavors better and stand out more.
2. Pick whatever ingredients you wish to stand out of your product- herbs, fruits and spices are most common but you can also use vegetables, nuts and anything else that has a distinct flavor profile.
3. Place in a mason jar and tightly close. Shake it vigorously a few times.
Keep it stored in a cool, dark place for the time it takes to infuse. Stronger flavors may only need a few days. If you are using a stronger spirit or weaker ingredients, leave it for more than one week. Don't forget to shake it 3 to 5 times a day. Here's a good tip, make sure every ingredient you use, you extract the most flavor from it. For example, if you use vanilla, cut it lengthwise.
Follow these simple steps and start making your fun cocktails.
Here's a recipe for inspiration:
Bacon infused Bourbon old-fashioned
3oz Bacon Infused Bourbon
1/2 oz maple syrup
2-3 dashed Angostura bitters
2 orange slices and orange twist
cherry for ganish
1. Muddle oranges with maple syrup and bitters
2. Add bourbon
3. Stir ingredients together and strain
4. Garnish with cherry and orange twist
Note: Cook bacon and set aside the rendered fat. When it is cool, put bacon fat into the jar with the bourbon. Let it sit with bacon pieces and after the flavors settle, scoop out the fat and strain.