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Dried slices of lemons, oranges, and other citrus are great to have on
Use 1 tablespoons loose tea or 2 teabags per 2 cups base. Coffee should be lightly crushed but not ground and added to your base at ½ - 1 cup of coffee beans per 2 cups base, depending on how strong a coffee flavor you want. Cocoa nibs are how you infuse booze with a chocolate flavor.
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Bake fruit in glass or metal dish until fruit is dried. Scrape fruit off dish, using Tito's Handmade Vodka to remove remnants from the dish. Combine Tito's and dried fruit in an infusion jar. If using fruit with cellulose (eg. citrus) remove after desired flavor is achieved, otherwise fruit can stay in the infusion jar.
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Slice the lemongrass and add that into the container. Add a slice of ginger. Add some tequila to it. Let it rest for 2 weeks. Server after straining. Apple and Pear Infused Gin You may have heard of recipes that use vodka, rum, or tequila, but you may rarely have heard of drinks or infusions that use gin.
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Cover the fruit with vodka: Pour the vodka over the fruit. Use enough to completely cover the fruit and fill the jar, about 2 to 3 cups in a 1-quart jar. Seal the jar tightly and put it somewhere out of direct sunlight. Infuse for 3 to 5 days: Shake the jar of fruit and vodka daily.
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Ingredients . 175 grams (1 1/2 cups) mixed dried fruit of your choice, chopped 1/4-inch (e.g. a mixture of dark and golden raisins, dried figs, apricots, and cranberries); 50 grams (1/3 cup) candied lemon or orange peel (or more dried fruit), chopped 1/4-inch; 75 grams (1/4 cup plus 1 tablespoon) light or dark rum or apple juice
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Before you start: Make sure your glass jar or Mason jar is clean and sterilized . Step 1: Add fruit to a clean 1-quart canning jar. Fill the jar with 2 ½ cups of vodka until the 2 cups of fruit are completely covered. Seal the jar tightly and allow it to infuse for 3-5 days in a dark place at room temperature out of direct sunlight.
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Infused cocktail kits are used to make infused alcohol that can be mixed into cocktails. Empty jars are filled with pre-measured ingredients like whole spices, dried fruit, herbs and sweeteners. When these ingredients meet a hard liquor, like vodka, bourbon or tequila, and are left alone for a few days, magic ensues.
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2. Put all the fruit into a bowl that has a cover (or a jar) and pour over the alcohol. Leave the fruits covered in a cool dark place (on a shelf in the pantry is fine) for at least 48 hours. If you are using them in cooking, you can now use the fruits. If you want to give away the fruits, or save them for later cooking, decant into clean, dry.
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Instructions. In a large, clean bottle or jar, add the prepared mango and vodka. Secure the lid, then gently swirl to mix the infusion. Store in a cool, dark place for approximately three to four days; be sure to shake the infusion gently each day. At the end of the time, sample the flavor by pouring some of the infusion into a glass.
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10 Creative Recipes for Dried Fruit Cocktails. 1. Dried Cherry Manhattan. The Dried Cherry Manhattan is an intriguing variation of the classic Manhattan. The tartness of the dried cherries combined with the bitters and whiskey creates a truly remarkable flavor. To make this cocktail, you need to muddle dried cherries in a shaker.
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Fill each jar with fruit then pour vodka to 1/2" from the top making sure all of the fruit is covered. Tightly cover with clean lids. Set the jars in a cool dark place for 3-5 days, shaking the jars every day. Strain the Fruit Infused Vodka through a coffee filter or cheese cloth, discarding the fruit. Keep a tight lid on the Fruit Infused.
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Infuse It. Add the infusion ingredients to your jar, fill with vodka, and cover tightly. Store on the countertop for anywhere from 3-7 days. The alcohol will preserve any fruits or veggies that.
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1. Coffee-Vanilla Bourbon. 2 vanilla beans (split down the middle) + ½ cup coffee beans slightly crushed with a mortar and pestle—or a plastic bag and wooden spoon. 2. Cherry-Vanilla Bourbon. 2 vanilla beans (split down the middle) + 8 ounces dried or fresh cherries (no need to pit) 3. Apple-Cinnamon Whiskey.
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2 cups Rum or spirit of your choice (480 mL) 1/3 to 1/2 cup brown sugar. 1 large cinnamon stick. 6 whole allspice. 2 cloves. Apple peels or apple slices. Place the first 5 ingredients in a quart jar. Add the apple peels and/or slices until the jar is full. Close the jar tightly and shake to help dissolve the sugar.
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Pour the alcohol over the dried fruit and spices covering completely. Transfer the container to a cool place, like the pantry, for 3-5 days so that it can infuse. You can also place the infusion jars in the fridge for 3-5 days. Either way works great. After the alcohol has infused you are ready to start making cocktails and baked goods.
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Preparation. Step 1. Combine all the ingredients in a large bowl, jar, or plastic container and seal tightly. Refrigerate for at least 5 days, preferably a couple of weeks; taste periodically and.
