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Instructions. To make each infusion, add the ingredients to the bottom of a jar and pour the bourbon over top. Seal the jar (just with a regular lid!) and set in a cool place (preferably somewhere dark) for 2 weeks.

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First, strain the mixture through a fine metal sieve. You'll likely still have lots of particulates in the bourbon. Next, line the metal sieve with a coffee filter and place over a large mixing cup or bowl. Pour in the infusion and let sit until strained through. Generally, with cookies, this takes overnight.

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To make peach infused bourbon: Slice your peaches into thick wedges. Fill your jars about 2/3 way with peach slices. Pour bourbon into jars, fully covering the peaches, and leaving about 1/2 inch of head room at the top. Screw lids on tightly. Store jars in your fridge for up to a week to let the flavors infuse.

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To infuse the bourbon, pack your thickly sliced fruit and the spirit in sealable containers, like a mason jar, and place on a cool, dark, dry shelf to infuse for 24-48 hours or up to a few weeks.

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Instructions. Place ingredients for each whiskey flavor in a large mason jar. You should have a total of 5 jars. Evenly pour about 1.5 cups of whiskey over ingredients in each mason jar. Give each jar a good shake. Store in a cool, dark place for 2-7 days. Taste test the whiskey every couple of days.

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DIY Infused Whiskey Bourbon offers a variety of flavors, including lemon ginger, vanilla chai, apple cinnamon, coffee, and orange pecan. The recipe suggests using bourbon, with mid-level brands like Jim Beam recommended. Infusion times range from 1 day for coffee and chai spice to 5-7 days for other flavors.

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Butter & Smoke. Sen Sakana. The Butter & Smoke was created by Zachary Gross, the beverage director at Sen Sakana, a Japanese-Peruvian restaurant in New York City. The cocktail has a base of pumpkin-butter-infused fat-washed bourbon, and the rest of the Old Fashioned-style recipe— smoked thyme, cranberry bitters, and a bitter aperitif—reads.

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Get all the materials you need for the infusion, such as the funnel, the fine mesh strainer, the mason jars, etc. Wash all of them thoroughly to ensure the cleanliness and safety of your infusion. Air-dry the washed materials or use a cloth to pat until dry. 2. Prepare the infusion ingredients.

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Oak & Bond Bourbon Infused Coffee - Most Tasty Pros Cons Made of 100% Arabica beans Hand-selected whiskey bourbon Medium-roasted Sealed in valved bag A bit pricey What Customers Have To Say An Amazon shopper commented that this whiskey infused coffee is the best coffee they ever had because of its smooth and delicious bourbon finish.

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The World's Best Bourbon—According To The 2024 American Craft Spirits Competition. Mar 9,. The best-selling infused cigar of all time sports a delicious Sumatra wrapper, botanical infusion.

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Wash and dry 1 pint of fresh ripe strawberries. Hull and slice 2 cups of strawberries and place them in a 16 oz Mason jar. There should enough strawberries to fill the jar about 3/4 full. Fill the.

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It's often worth shelling out a little extra cash for better spices. 6. Shake or stir periodically. V Dragana/Shutterstock. Part of the beauty of making infused whiskey is that it's a very easy.

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Find a Container. You'll need a container in which to infuse your bourbon, so look around the house to see what's available. Ideally it should have a wide mouth so that you can easily add and remove ingredients. Just remember you'll need to have enough capacity: 750 ml = 25.36 oz. 1 liter = 33.8 oz.

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Infusing a spirit with a food ingredient is one of the best and easiest ways to express seasonality in a cocktail. The following infused recipes from Liquor.com are for the bourbon fans who want to up the ante on your favorite drink.. It's made with a chile-infused bourbon and topped with ginger beer and lime to balance the heat. Get the.

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Instructions. Fill an airtight container with bourbon. Add in oranges. Split the vanilla bean down the middle using a paring knife and open the edges like a book to expose the vanilla bean to the bourbon. Add the vanilla bean. Store in a dark place for about four weeks.

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Add the apple slices and cinnamon sticks to the large mason jar. Pour in your favorite bourbon. Leave a small space at the top, and don't overflow the jar. Seal the jar and leave it in a cool.