If you like fireball this is even better. I found this recipe published by Matt Allyn and have made it a few times. This is a nice fall whiskey for sipping round the fire pit while the leaves turn colors.
I have made the mistake of letting it infuse for too long and the cinnamon will over power the flavor. I suggest trying a sip after four days and check the flavor until you find it just right. Another treat we enjoy is a hot apple cider with some cinnamon whiskey.
To wrap up my summer infusion tour, I made a classic pineapple infused vodka. I just like to call it a classic because it really is the best flavor to start your infusion journey and one you will return to often. Chop up a fresh whole pineapple put in a jar with a liter of vodka and place in your refrigerator. Give it a shake every couple of days, I like to let it infuse for at least two weeks. Remove the pineapple and either squeeze it through a potato ricer or a piece of cheese cloth. Squeeze all the pineapple juice back into the infused vodka, keeps all that pineapple juice. Then if you like shake the vodka with some ice and strain into martini glass-Enjoy. It’s that simple and delicious. There is a bar in Minneapolis that always has a large vat infusing on the bar, but they have a rule you are only allowed to have two pineapple martini’s. Probably from experience they limit the pineapple goodness, and a cautionary tale for yourself.
Started a new batch of infused vodka, I was thinking something a little spicy and citrus.
I chopped a 3/4 cup of ginger chunks, 2 lemons sliced one orange, and lots of vodka. Put it in the refrigerator for two weeks. At this point take a sample and see how it tastes, add more flavor if you want or start making cocktails.
Here is an idea for an Icy ginger lemon cocktail
- One 3-inch piece of fresh ginger, peeled and thinly sliced
- 2 cups water
- 1 1/2 cups sugar
- Finely grated zest of 1 lemon
- 1 cup fresh lemon juice
- 8 cups crushed ice
- 2 cups Infused ginger vodka
- mint sprigs, for garnish
- In a small saucepan, combine the sliced ginger with the water and sugar and bring to a simmer over moderate heat. Simmer for 5 minutes, then let the ginger syrup cool slightly. Transfer to a blender and puree. Strain the syrup into a large, shallow glass dish. Stir in the lemon zest and juice. Cover and freeze the lemon-ginger syrup until firm, at least 4 hours.
- Let the frozen lemon-ginger mixture stand at room temperature for 5 minutes. Chop the mixture into large pieces. Put half of the pieces in a blender, add 4 cups of crushed ice and 1 cup of vodka and blend until slushy. Pour the vodka cocktail into 4 glasses, garnish each with a mint sprig and serve. Repeat with the remaining frozen lemon mixture, ice, vodka and mint sprigs. Serve at once.
I’m feeling optimistic that sunshine, cocktails and patios are in my near future. Last summer a friend gave me some of his Gin Infused Cucumber Mango to try. I brought it out one evening mixed it with some tonic and a twist of lime, very smooth and refreshing. I have always claimed that I am not a fan of Gin, but as I become more adventurous with my mixology there are a lot of tasty cocktails to mix with gin. I have to be honest I had a bottle of Gin sitting in my cupboard since my house-warming party-eight years ago. That bottle of Gin has made it out to the table several times, and no one ever touches it. I thought about donating it the guy with the sign at the corner, but came up with a better idea. I’ll get an infusion going of my own, it only takes like one week of the Gin and cucumber mango sitting in your refrigerator to infuse with flavor. Then my friend gave me a good tip, take the fruit out and squeeze it through a potato ricer back into the gin and it’s ready to enjoy.