Mix your favorite spirits with seasonal herbs, fruits, and even vegetables for tasty, and beautiful, beverages. Use our combinations or create your own. Wash and dry the add-ins; trim, slice, pit, or cut them into chunks before placing them in two cups of alcohol. Let the spirits infuse in the refrigerator until the desired flavor is achieved, at least overnight and up to a month (remove the additions before they break down).
1. Chamomile rosemary Gin Combine gin, 8 chamomile sprigs with flowers2. Fennel Vodka Combine vodka, 1/2 small fennel bulb, plus fennel fronds
3. Plum-Lemon Balm Brandy Combine eau-de-vie de vin (unoaked brandy), 3 yellow plums, 2 lemon balm sprigs
4. Lemon peach sake Combine sake, 1 trimmed lemongrass stalk, 1 peach
5. Red-Plum Grappa Combine grappa, 3 red plums
6. Lemon Verbena Vodka Combine vodka, 2 long lemon verbena stems with leaves
7. Lemon Basil-Raspberry Brandy Combine eau-de-vie de vin (unoaked brandy), 1 lemon basil sprig, 1/3 cup raspberries
8. Beet-Cucumber Vodka Combine vodka, 1 small peeled beet, 3-inch piece cucumber
9.Bacon-Infused Bourbon Whiskey-Cook three to four slices of bacon, enough to render at least 1 – 3 ounces of fat. Once the bacon has cooled a bit, pour off the fat from the pan. Pour 750 ml of bourbon into a non-porous container. Strain the 1 – 3 ounces of bacon fat into the container and infuse for four to six hours at room temperature. Place mixture in freezer until all the fat is solidified. With a slotted spoon, remove fat and strain mixture back into bottle. Pass bourbon through a coffee filter to remove sediment if desired.
10.blackberry whisky- 2 kilos of blackberries, gabottle of whisky – Gilbert says don’t go too cheap here but no need to buy the best
250g of good white cane sugar combine the blackberries, sugar and whisky. Shake each day until the sugar is dissolved. Then place the jar in a dark place for 3 months. Strain off the liqueur and store in a cool place for at least a year.thered on a sunny day 1×75ml
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