Orange Bourbon Infusion Recipes
VANILLA BEAN-ORANGE-INFUSED BOURBON
For a fun twist on your cocktails, make this delicious vanilla bean and orange infused bourbon. Not only is it easy to make but it also makes your cocktails extra tasty.
Provided by Amanda McGrory-Dixon
Categories Cocktails
Time 5m
Number Of Ingredients 1
Steps:
- Fill an airtight container with bourbon.
- Add in oranges. Split the vanilla bean down the middle using a paring knife and open the edges like a book to expose the vanilla bean to the bourbon. Add the vanilla bean.
- Store in a dark place for about four weeks. Use as you would regular bourbon. Enjoy!
Nutrition Facts : ServingSize 2 ounces, Calories 81, Sugar 2, Sodium 5, Carbohydrate 2
ORANGE INFUSED BOURBON RECIPE
Infused bourbon is not something you see everyday down in the South where we like our bourbon pure as the old-world Mississippi River. Infused vodkas, on the other hand, are welcomed whole-heartedly. It gives the blank liquor some key flavor and interest it lacks. On the other hand, most self-respecting bourbon drinkers order this old-fashioned liquor poured "just the way God made it." Straight. From there, on the rocks or with a splash of water doesn't garner a second glance. But, a fruit-infused bourbon? Now that's a doozy. And we're here to say it's a worthy out-of-the-box option that you're going to like to have on hand for Southern bourbon cocktails or just a tangy bourbon taken neat. When it comes to infusing bourbon, you can't just throw in any fruit or herb you'd like (like vodka) and expect a homerun. Whiskey has its own rich, complex flavor profile that needs to be complemented strategically. Working within the common notes in bourbon, you'll want to dabble in infusing with flavors such as honey, vanilla, orange, nuts, and autumn spices. A smoke-essenced bourbon is also quite delicious. In observance of one of the all-time greatest cocktails, we wanted to infuse our bourbon with oranges. À la old-fashioned style. The subtle citrus notes complement the rich bourbon perfectly, and you'll be thanking us when using it in everything from a porch-sipping cocktail to a bourbon ice cream float!
Provided by Southern Living Editors
Categories Cocktails
Time 5m
Yield Serves 8 (serving size: 2 oz.)
Number Of Ingredients 2
Steps:
- Using a vegetable peeler, remove orange peels in wide strips, cutting from top to bottom following curvature of fruit. Remove bitter white pith from peels. Reserve orange segments for another use.
- Combine bourbon and orange peels in a glass jar with a tight-fitting lid. Cover with lid, and let stand in a cool place 1 week. Remove and discard orange peels. Use in your favorite bourbon cocktails.
ORANGE-BOURBON INFUSION
Steps:
- Zest oranges in large strips and combine with bourbon in sealed jar. Let stand for 3 days, discard zest and reserve bourbon.
CHERRY-ORANGE BOURBON
Why should food have all the fun? Let liquors take a turn with fresh, seasonal ingredients. You'll find the results are perfect for making summer cocktails in a snap. This infused booze is great simply mixed with seltzer or ginger ale, but try it in a Cherry-Orange Old-Fashioned for something special.
Provided by Martha Stewart
Categories Entertaining Cocktail Party Ideas
Number Of Ingredients 3
Steps:
- Combine ingredients in a clean one-liter jar with a lid. Store in the refrigerator and shake daily for 4 days until infused, then strain and discard solids.
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- 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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- Evenly pour about 1.5 cups of whiskey over ingredients in each mason jar. Give each jar a good shake. Store in a cool, dark place for 2-7 days.
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- Using a paring knife, cut off the bottom of the orange and use that as the base. Carefully cut off a piece of peel by moving the knife away from yourself in a downward direction. Try to cut shallowly to minimize the amount of white pith. Set aside.
- Pour the orange juice and pitted cherries if not using infused bourbon into a cocktail shaker. Add mint leaves and muddle. Once the cherries break down, add the bourbon, a handful of ice, put the cocktail shaker top on and vigorously shake for about 15-30 seconds.
- Replace the cocktail shaker top with a cocktail strainer. Pour into an ice-filled copper mug and top with ginger beer. Gently stir. Over the drink, squeeze and twist the orange peel to release its oils and drop into mug. Take mint sprig and place in the palm of your hand, quickly clap your other hand on top to release the fragrance and garnish. Add additional cherries if desired. Enjoy!
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- Place first 3 ingredients in a 1-qt. canning jar. Add bourbon; cover with metal lid, and screw on band. Let bourbon stand at room temperature 4 days.
- Shake jar to distribute flavors. Pour bourbon mixture through a fine wire-mesh strainer into a pitcher, discarding solids. Stir in Simple Syrup, and pour into a clean 1-qt. canning jar or 3 to 4 small bottles. Cover and store in refrigerator up to 2 months.
16 UNUSUAL LIQUOR INFUSIONS YOU'LL WANT TO TRY
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- Apple-Pear Gin. Gin already has a great infusion of flavors because of the botanicals used to create it. When playing with infusions, choose delicate flavors that accent the juniper and other nuances of the spirit without overpowering or contrasting them.
- Pear Gin. The fresh taste of pear can be used alone to delicately flavor a great gin as well. This recipe comes with the Frisco 49 cocktail, which is a unique take on one of the great Champagne cocktails.
- Green Tea Gin. Tea is another option for infusions and the times required are often just a couple of hours. Try it out with this green tea-infused gin.
- Kettle Corn Gin. When you really get the infusion bug, you'll be delighted with truly unique infusions like this one. It's not often that someone asks you to infuse the flavor of kettle corn into your gin, and it's a brilliant idea.
- Cocoa Rye Whiskey. It may just surprise you as to how well a whiskey infusion can work out. The darker profile of the liquor is a great foundation for a variety of flavors, though you will need to test it regularly to ensure you get a good balance.
- Bacon-Fat Washed Rye Whiskey. We realize that some of you are dying to know how to make bacon-flavored whiskey. Technically, bacon whiskies (or vodkas) are not infusions, but whiskey that's "washed" with bacon fat.
- Pineapple Whiskey. Apple whiskey has long been a favorite and is still used to recreate many classic cocktails, but what about pineapple? You might think that it's too soft or tropical for the darker spirit, but it works out incredibly well.
- Fig Bourbon. Unique? Yes, but one taste of fig-infused bourbon will prove that it's a worthy endeavor. This one requires a combination of two fig varieties and the whiskey will be ready within a week.
- Butternut Bourbon. The butternut in question here is indeed the variety of squash. It is the perfect infusion for harvest season and the cinnamon and sugar added to it really help round off the flavor.
- Pumpkin Scotch. Pumpkin finds its way into everything come autumn and why should whiskey be any different? This infusion recipe uses fresh pumpkin meat and the result is spectacular.
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