Infused Bourbon, Three Ways.

It’s time! To infuse your booze.

No really. It is. You needed to do this, like, five minutes ago, if you want to have it ready for the holidays!

I know. Don’t hate me. I’m not listening to Christmas music or anything. But I must tell you about this deliciousness NOW so you can reap the benefits in six-ish weeks. You will thank me, I swear.

Also, I love you.

This is how much!

Vanilla Apple Pie Bourbon. There, I said it.

Do it with some apples (um, obviously), cinnamon sticks and vanilla bean. It smells like freaking heaven and I sort of wanted to plunk a straw right now into this jar. Not a good idea. Not good.

Or. Chocolate Orange Bourbon works too. I’ll be honest: I’m not a huge orange or citrus fan when it comes to chocolate. I’ve only ever tasted one of those chocolate oranges once in my life and it was when I randomly bought one at CVS ten years ago because I was curious. Not into it. I’d rather have my chocolate taste like peanut butter.

But when we’re speaking in liquor language, a little brightness is okay with me. Cacao nibs and orange peel makes this taste like a dream.

And maybe my personal favorite, if only because I’m predictably overusing it at the moment: Vanilla Chai!

I threw a few chai tea bags along with the split vanilla beans into the jar to make this all super spiced and warming and fantastic. Even though it is chai, it sort or reminds me of gingerbread. I want to sip it over a large block of ice in a frosty glass and sit by a fire and read a book for six hours straight. Doesn’t that sound like perfection?

I can’t wait for it to happen in 18 years.

This technically wasn’t my first time infusing crazy amounts of liquor. Remember a few years ago when I made homemade cocktail bitters?! That was a PROCESS. With delicious results. And it was super fun too. This is kind of like that! Except not as crazy and time-consuming.

There is one thing you need though. And it’s the worst possible thing to need. Ever.

PATIENCE.

Ugh, why. Why why why does this take a few days or even a few weeks? The longer you let the fruit and flavors soak, the more flavorful the bourbon becomes. But I would suggest tasting it every few days or so, just to get an idea of what you’re liking, are you liking it, is there too much orange/cinnamon/vanilla/etc.

Like make yourself a little cocktail to try it out. It can be your new job. Infused bourbon tasting. Twist your arm, right?

Apple Pie Bourbon, Chocolate Orange Bourbon and Vanilla Chai Bourbon

Yield: 1 each recipe makes 3 cups of bourbon

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5 from 14 votes

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Ingredients

apple pie

• 2 granny smith apples, sliced
• 2  cinnamon sticks
• 2 vanilla beans, split
• 1/2 teaspoon whole cloves
• 3 cups bourbon whiskey

chocolate orange

• 2 oranges, peeled
• 1/3 cup cacoa nibs
• 3 cups bourbon whiskey

vanilla chai

• 2  chai tea bags
• 2 vanilla beans, split
• 3 cups bourbon whiskey

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. I often stick mine in the fridge, just in case – but as long as it’s sealed tightly and not opened often, it will be fine. After 2 weeks, taste the bourbon and adjust the flavor accordingly. You can remove the cinnamon sticks or add more vanilla. If you’d like more flavor, infuse for another week and taste! If it tastes good to you after 2 weeks, strain the bourbon a few times. Place in a tightly sealed jar.
• For the vanilla chai flavor, if you’re infusing longer than a week or so, I’d use a loose chai tea and simply add it to the bourbon or open up the bag and add it to the bourbon.
• When ready to package, strain the bourbon into a pretty bottle or glass and label it! The make things like delicious old fashioneds.

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I appreciate you so much!

I not-so-secretly just want to eat those apples now.