Snooth Talk: Spirit infusions

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: Spirit infusions; Posted by alavaughn, Feb 10.; I've been messing around with some spirit infusions, since it's winter and freezing out, I've started with bourbon. I've tried a citrus and spice Makers infusion with some success, and a Makers infused with black cherries and pecans. Need to remove the skins next time on that one, and I think toast them. Any other good infusion recipes/ideas? Also I'm thinking of making a kumquatcello later in the week. I'll let you know how that works out...

2517 1746: Reply by Gregory Dal Piaz, Feb 11.; Sound like great ideas! I've used herbs alot in infusions and flowers add great aromatics. Usually I've worked with a neutral vodka base though. Vanilla, apple peels and a touch of rosemary is really great and prune, black pepper and clove, while aggressive, was one of the most intriguing combination I came up with!

Let us know how kumquatcello turns out!

1667 3027: Reply by Philip, Feb 11.; How do you do this exactly? Do you mean leaving the items infusing in the bottle? How long do you leave them?

Sloe Gin is popular in the UK. I have some Swedish friends who would use Schnapps and add flowers and herbs - no idea which, I was only told the Swedish names, which i promptly forgot.

Sloe Gin is the only one I've made.

67 693: Reply by gr, Feb 11.; Generally the place to start on this sort of thing is with vodka and herbs. (Also, perhaps this should have been in the Spirits & Cocktails section? I mean, yes, you did just join the site, but this is an expansive topic with continuing interest, I'd expect...)

What technique have you been using to infuse? Regan has some good tips in his "Joy of Mixology" (which I believe I already recommended to you under separate cover).

11 26: Reply by alavaughn, Feb 13.; Yes, I accidentally posted this topic in the wrong category. And amounts of herbs and fruits vary, according to what you're trying to end up with! Vodka or any other neutral grain spirit works really well. Also I've just done a hibiscus infused sweet vermouth that's pretty tasty in a number of things...

67 693: Reply by gr, Feb 13.; (It should be possible for someone with direct SQL access to the DB to move it to the right topic area. Ahem. ;^>)

I like the idea of infusing some actual sweetness into a rosso vermouth, although I'd want it more for things like the Blood & Sand (... which reminds me: ) than for a Manhattan (in which, however, some other herbs or reeds wouldn't go amiss).

I haven't actually done this myself (although I noticed that the Pennsauken Canal's -- highly recommend, incidentally, for those in the Philly area; see http://www.canalsliquors.com/ -- does carry true neutral spirits the last time I was there, not just Everclear), so I'm just going on what I've read, and I'm curious about your technique. What Regan recommends is just jarring some spirits + inclusions, shaking vigorously for a bit, and then leaving the jar in a cool dark place that you pass frequently, so that you shake it briefly every time you do, and it's ready after ten days to two weeks. Is that roughly your model?

11 26: Reply by alavaughn, Feb 13.; Pretty much the same here. Only I haven't been shaking them, which might be something that I should try... As far as how long I leave it infusing... Well I taste it every few days to make sure it's not getting overly flavored, and just kind of play it by ear. Do you ever make Ratafias? They are really great to do in summer months and then keep around for the winter. I just mix them with a bit of soda water and enjoy. I also don't use as much sugar as is recommended, they just get a little cloying for my taste.

1528 759: Reply by RBoulanger, Feb 13.; I've tasted some friends very good cinnamon and walnut vodka infusions. I usually prefer the herb, nut and spice infusions because they can represent totally unique flavors that are hard to find in spirits world.