Guest Posted September 12, 2013 Share Posted September 12, 2013 Anyone else here mess about with infusing bourbons for cocktails? I am partial to a bourbon bloody mary and find a bottle of WT101 left in a warm place for a few weeks with a couple birds eye chillis (stems chopped off) jammed in the bottle makes for an interesting experience. What else could work? Link to comment Share on other sites More sharing options...
GaryT Posted September 12, 2013 Share Posted September 12, 2013 I don't make many cocktails, but I have played around with different infusions. My favorite so far is peanut/peanut butter - best of both worlds. A few cacoa nibs will also add color and a bitter, dark chocolate note. Link to comment Share on other sites More sharing options...
squire Posted September 12, 2013 Share Posted September 12, 2013 What else could work?Honey roasted peanuts. Link to comment Share on other sites More sharing options...
imbibehour Posted September 12, 2013 Share Posted September 12, 2013 I did a Jim Beam Black with blueberries some time ago it was great, it was also fascinating to see how it changed once I bottled and capped it. Blog write up here: http://imbibehour.blogspot.com/2010/08/revisiting-blueberry-infusion.html enjoy! Link to comment Share on other sites More sharing options...
Guest Posted September 15, 2013 Share Posted September 15, 2013 Good ideas, peanuts, JBB and blueberries who woulda thought!Im workin on an idea for preserved lemons using makers mark and whole cloves for making whiskey sours, im imagining a flaming lemon peel curl being extinguished into the glass as a garnish Link to comment Share on other sites More sharing options...
theglobalguy Posted September 19, 2013 Share Posted September 19, 2013 Tonight I loaded a few mason jars with:- bourbon w/ habanero pepper and garlic- rye w/ habanero and cashewsAt the very least I used up some habaneros from the garden. Link to comment Share on other sites More sharing options...
Alphanumeric Posted September 19, 2013 Share Posted September 19, 2013 Tonight I loaded a few mason jars with:- bourbon w/ habanero pepper and garlic- rye w/ habanero and cashewsAt the very least I used up some habaneros from the garden. Link to comment Share on other sites More sharing options...
LIQUIDWHEAT Posted September 19, 2013 Share Posted September 19, 2013 I'VE PUT UP SOME CHERRIES IN A JAR. I'll LET THEM GO FOR A WHILE AND DRY THEM OUT TO PUT IN CHOCOLATE CHIP COOKIES, OR DIP IN REALLY GOOD Chocolate for X-mas giftsGANBEI Link to comment Share on other sites More sharing options...
Old Dusty Posted September 19, 2013 Share Posted September 19, 2013 Did a "bacon washed" EW Black for bacon/maple Old Fashioneds. Different and delicious for tailgating especially early games. Like breakfast in a glass. Link to comment Share on other sites More sharing options...
theglobalguy Posted September 24, 2013 Share Posted September 24, 2013 I love bourbon, and I love garlic. But I cringe reading that. I hope that works out better than I envision it. I want it to work out better than I envision it.Sadly you were correct. I made the mistake of searching for ways to use habanero, saw a Vodka infusion and thought...."close enough". Yah, not close enough.Hey, you don't enjoy life without making a few mistakes along the way. This one just happened to smell like fire and death. Link to comment Share on other sites More sharing options...
smokinjoe Posted September 25, 2013 Share Posted September 25, 2013 Every Christmas, I'll dump some candy canes in a half bottle of bourbon. Shake it up a bit, let it sit for a day or so, and it makes for a nice little sipper on a chilly December evening. S'pose I could concoct some kind of cocktail out of this... Link to comment Share on other sites More sharing options...
Restaurant man Posted September 25, 2013 Share Posted September 25, 2013 Every Christmas, I'll dump some candy canes in a half bottle of bourbon. Shake it up a bit, let it sit for a day or so, and it makes for a nice little sipper on a chilly December evening. S'pose I could concoct some kind of cocktail out of this...Or just throw in a little good chocolate. Mmm Link to comment Share on other sites More sharing options...
smokinjoe Posted December 17, 2013 Share Posted December 17, 2013 Every Christmas, I'll dump some candy canes in a half bottle of bourbon. Shake it up a bit, let it sit for a day or so, and it makes for a nice little sipper on a chilly December evening. S'pose I could concoct some kind of cocktail out of this...Well, made my yearly candy came infused bourbon last night. AAA 10 Star. The 10 star has a bit of young spice to it, so I think the pairing should work well.Maybe take a little Kevin's suggestion and eat some chocolate with it. :yum: Link to comment Share on other sites More sharing options...
rndenks Posted December 18, 2013 Share Posted December 18, 2013 I saw there is book out there (Amazon) with some infusion recipe's for all sorts of spirits. It made my Christmas list, so we see if I have been a good boy.I like instruction for a while before I venture off path on my own. I will let you all know if the book is good. Unless I was deemed naughty this year. Link to comment Share on other sites More sharing options...
squire Posted December 18, 2013 Share Posted December 18, 2013 Naughty or nice, both have their rewards. Link to comment Share on other sites More sharing options...
Enoch Posted December 26, 2013 Share Posted December 26, 2013 Sadly you were correct. I made the mistake of searching for ways to use habanero, saw a Vodka infusion and thought...."close enough". Yah, not close enough.Hey, you don't enjoy life without making a few mistakes along the way. This one just happened to smell like fire and death.I keep a bottle of habanero infused tequila around to make margaritas. They are great. Link to comment Share on other sites More sharing options...
Enoch Posted December 26, 2013 Share Posted December 26, 2013 Every Christmas, I'll dump some candy canes in a half bottle of bourbon. Shake it up a bit, let it sit for a day or so, and it makes for a nice little sipper on a chilly December evening. S'pose I could concoct some kind of cocktail out of this... Tried this the other night and it is great. Even my step-daughter who doesn't like bourbon or peppermint liked it. Link to comment Share on other sites More sharing options...
TunnelTiger Posted December 26, 2013 Share Posted December 26, 2013 Gonna give this a try with both Bourbon and rye Link to comment Share on other sites More sharing options...
Drewsan Posted January 20, 2014 Share Posted January 20, 2014 At my bar, we infuse Rittenhouse with Pu-Erh tea, which is a fermented varietal. It's quite nice, and provides a terrific base to create from. Link to comment Share on other sites More sharing options...
squire Posted January 20, 2014 Share Posted January 20, 2014 Drew have you tried infusions with other tea varieties? Link to comment Share on other sites More sharing options...
rndenks Posted June 26, 2014 Share Posted June 26, 2014 I am thinking of doing a series of small batch infusions in the near future. As we all know some bourbon's have very distinctive tastes and profiles that could be paired really well with targeted ingredients for great infusions. I do not want to spend that kind of time right now. What I am looking for is a decent, non-distinct flavor, well rounded and affordable bourbon to use in a series 375 ml infusions. Right now I am think MM, EW Black or BT. Anyone have any thoughts/suggestions? Thank you in advance. Link to comment Share on other sites More sharing options...
GaryT Posted June 26, 2014 Share Posted June 26, 2014 I am thinking of doing a series of small batch infusions in the near future. As we all know some bourbon's have very distinctive tastes and profiles that could be paired really well with targeted ingredients for great infusions. I do not want to spend that kind of time right now. What I am looking for is a decent, non-distinct flavor, well rounded and affordable bourbon to use in a series 375 ml infusions. Right now I am think MM, EW Black or BT. Anyone have any thoughts/suggestions? Thank you in advance. Link to comment Share on other sites More sharing options...
squire Posted June 26, 2014 Share Posted June 26, 2014 Evan Williams Black label is my first choice as well. It should add Bourbon character without being covered up by the other components. Link to comment Share on other sites More sharing options...
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