How To Make Infused Liquors 5 Ways Recipes

VANILLA BEAN INFUSED BOURBON

Steps:

• Take the container and cut vanilla beans lengthwise.
• Pour bourbon into the same container.
• Let it rest for 3 to 5 days.
• Shake a few times daily so that infusion happens.
• Strain the vanilla bean and serve.

HOW TO MAKE INFUSED LIQUORS (5 WAYS)

Steps:

• Wash and slice strawberries. Add to clean glass jar with vanilla beans, top with vodka and seal with airtight lid.
• Store in cool, dark place for at least 3 days, but up to a week. Strain into a measuring cup or glass bowl through a fine mesh sieve and discard strawberries and vanilla bean. You may need to strain a few times or use a cheesecloth to remove all sediment. Seal in clean jar and store in pantry.
• Core and slice pineapple. Add to clean glass jar, top with rum and seal with airtight lid.
• Store in cool, dark place for at least 3 days, but up to a week. Strain into a measuring cup or glass bowl through a fine mesh sieve and discard pineapple. You may need to strain a few times or use a cheesecloth to remove all sediment. Seal in clean jar and store in pantry.
• Slice jalapeños and limes. Add to clean glass jar, top with tequila and seal with airtight lid.
• Store in cool, dark place for at least 12 hours, but up to 48 hours. Strain into a measuring cup or glass bowl through a fine mesh sieve and discard jalapeños and limes. You may need to strain a few times or use a cheesecloth to remove all sediment. Seal in clean jar and store in pantry.
• Add cranberries, orange and cinnamon sticks to clean glass jar, top with whiskey and seal with airtight lid.
• Store in cool, dark place for at least 3 days, but up to a week. Strain into a measuring cup or glass bowl through a fine mesh sieve and discard cranberries, oranges and cinnamon. You may need to strain a few times or use a cheesecloth to remove all sediment. Seal in clean jar and store in pantry.
• Add lemon, ginger and cardamom pods to clean glass jar, top with gin and seal with airtight lid.
• Store in cool, dark place for at least 3 days, but up to a week. Strain into a measuring cup or glass bowl through a fine mesh sieve and discard lemon, cardamom and ginger. You may need to strain a few times or use a cheesecloth to remove all sediment. Seal in clean jar and store in pantry.