Spiced Bourbon

By Perre Coleman Magness

infusion-recipeAdd a little boost to your bourbon, warming it up with autumn spices. Try a hit of this in some warm apple cider or over ice with quality ginger ale.

375ml bottle of bourbon
4 cloves
2 allspice berries
2 small star anise
1 cardamom pod, crushed
1 vanilla bean, split but left intact
1 long strip of orange zest
1 long strip of apple peel

Pour the bourbon into a small saucepan and warm it over medium-low heat. You want it just warm to the touch to open up the spices – if you let it boil, the alcohol boils away.

Stuff the spices and peels into the bottle. When the bourbon is warm, pour it back into the bottle (use a funnel). Be careful that it doesn’t overflow, you may have a bit of bourbon left over after you add it back with the spices. Cap the bottle, gently shake, and leave in a cool place. Shake the bottle occasionally. Leave to infuse for at least a week, but up to a month. After a month, strain through cheesecloth-lined strainer and decant into a clean jar or bottle.

From the article Infusions by Perre Coleman Magness


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