We are boozing over here on this beautiful fall Friday morning. I made infused bourbon, two ways!
I took bourbon, put it in a jar with a bunch of fruit and spices and WA-LA. This infused bourbon was born. And now we wait. For three weeks. While it only takes ten minutes to whip this up, you have to let it sit and marinate and get all happy for a few weeks to fully infuse the bourbon. When I went to the liqour store to buy my bourbon, the clerk there dropped some knowledge on me about what liquours are best to infuse. He said clear liqours are best to infuse, because they do not have all of the tiny little woud and smoke molecules that are often times running through darker liqours. He said if I was going to use a dark liqour like bourbon to infuse, that I should use the one with the highest ABV level and that turned out to be Wild Turkey.
There are SO many things you can do with this infused bourbon; drink it straight, add it to your fall sangria, add it to your caramel recipe or your pecan pie recipe, drink it with apple cider, add a splash to some warm mulled wine OR you could make a bunch of jars and give them as gifts. That’s just off the top of my head, so I’m sure if I really sat here and thought about it I could come up with even more reasons for you to make this.
For the orange & spice flavor I used: fresh ginger, 1/2 a vanilla bean, cinnamon sticks, star anise, cloves and oranges.
For the apple pie flavor I used: apples, cinnamon sticks, cloves, fresh ginger and a vanilla bean.
I can’t wait to eat those apples and oranges in three weeks.
- 3 apples sliced
- 2 oranges sliced
- cinnamon sticks (2 sticks per jar)
- 4 or 5 star anise pods
- 2 teaspoons of whole cloves (1 teaspoon per jar)
- 2 inch piece of fresh ginger sliced (you don't have to peele it, put about an inch worth of slices per jar)
- a vanilla bean sliced long ways in half (1/2 a vanilla bean per jar)
- 1 or 2 bottles of wild turkey bourbon (depending on how big your jars are that you want to use)
- Place your spices and fruit in the bottom of each jar.
- Top with bourbon. Make sure all the fruit is covered with bourbon and you fill each jar to the top.
- Place lid on jar (a regular lid if fine, you don't have to go through the canning process)
- Place jars in a dark & cool place for 2-3 weeks. I put mine in the refrigerator to be sure.
- Use in cocktails, sangria, and any other food recipies your heart desires!
- Stays good for up to 2 months when stored in the fridge.