It’s day two of Drink Week! Today we’re talking boozy infusions (though I’m only scratching the surface of a very deep topic). These all would go well with a splash seltzer, so make sure to click over and enter the Sodastream giveaway. Make sure to check out the day one Drink Week post, Black Raspberry Syrup, too.
The inspiration to make Cherry Bounce came entirely from this blog post over on The Runaway Spoon. When I saw this one pop in my reader, I believe I said the words “oh yes” out loud. And when I picked up a mixed flat of cherries last weekend (half sweet and half sour), I knew that a pound of those sweeties were heading for a jar of this.
The process is incredibly easy (and is nearly identical to most of the fruit-infused booze I’ve made). Get a large jar squeaky clean (the half gallon Ball jars are perfect for this). Add some fruit (in this case, a pound). Top with a cup of sugar and some form of bourbon (I used five cups of Maker’s Mark*). This bounce should be reaching maximum deliciousness right around Christmas.
Other infusions use vodka or everclear (around these parts, we have to drive to New Jersey to buy our everclear), and wait to add the sugar until after the fruit has infused. But still, it really couldn’t be a simpler process to make your own fruity booze.
In addition to the cherry bounce, here are some other infusions I’ve either currently got steeping in my front hall closet or I’ve been meaning to try.
I had Deena’s strawberry liqueur once when I was out in Portland, and wow, is it ever good stuff! I brought home a small amount and my sister nicknamed it Jam-Boozy on the spot. (Someone needs to market a product line with that name.) Because of that, I had no doubt that her Rhubarb Liqueur instructions would also be spot-on. I just recently strained mine and added the simple syrup. Now begins the waiting. Check out the rest of her “boozy” category for more good infusions.
I’ve also got a batch of Heather’s Limoncello cranking away in same said closet. I followed this particular recipe in large part because I was entirely smitten by the line “a cup of honey for that sensuous fuzzy bee flavor.” If you’re not reading Voodoo and Sauce, you’re missing out all sorts of lovely bits of language like that.
Audra of Doris and Jilly Cooks is another one of my infused spirit mentors. Though she hasn’t really posted about it, she has hinted her plum liqueur in this post. I plan to follow suit as soon as the plums are ripe.
What boozy infusions do you all like to make? Do you currently have anything steeping away in front hall closet (or basement, garage or guest bathroom?)
Don’t forget that I’m giving away a Sodastream as part of my week of homemade syrups, shrubs and infusions. Make sure to click over and leave a comment to enter the giveaway (one entry per person, please).
*For those of you who are curious, Maker’s Mark is a whisky bourbon. All bourbons are whiskys, but not all whiskys are bourbons.