Thursday, September 15, 2016

Harvest Infused Whiskey and Harvest Fashioned Cocktails

Let's play a round of "Guess What's In the Mason Jar!"

Week 38: Acid - Harvest Infused Whiskey (lemon and blood orange)

Weird lemonade? No.

Sun tea? Wrong.

Sangria? Getting closer.

This baby is full of what I'm calling "Harvest Infused Whiskey"- and no, it's not being infused with pumpkins, corn stalks, or gourds. 

Ingredients (from Thrillest)
  • 750ml Whiskey*
  • 1/4 of a lemon, cut into chunks and seeds removed
  • 1/4 of a blood orange, cut into chunks (yes- you can use a regular orange)
  • 1 cinnamon stick
  • 1 vanilla bean, split (but not scraped!)
  • 18 dried cherries
  • 4 dried Turkish apricots, halved 
  • 4 whole cloves
Add all ingredients to a large jar, give a good shake and let steep covered for 5 days. After 5 days, strain and discard solids. 

For the Harvest Fashioned Cocktail (a play on the traditional sugar, spirits and orange of an Old Fashioned):
  • 750ml Harvest Infused Whiskey
  • 3/4 cup honey
  • 1/3 cup peach brandy
  • Orange rind
Warm the honey in the microwave until very liquid. Pour into strained, infused whiskey and add in 1/3 cup of peach brandy. Shake well to ensure the honey is dissolved. Serve on the rocks in a short glass, and garnish with a twist of orange rind.

Note: you can decrease/increase the honey depending on how sweet you'd like this cocktail to turn out. If you don't have honey (or don't want to use honey), you can use sugar- HOWEVER- sugar will not dissolve well in room-temp/cool liquid, so make a simple syrup in a saucepan using equal parts sugar and water, stirring on medium heat until sugar is fully dissolved. 

You can also forgo peach brandy in favor of regular brandy (which you should stock for eggnog!) or more (un-infused) whiskey, but the brandy adds a nice warmth and the peach brightens up the flavors and brings out the apricot. 


*Any whiskey will do, though Revel Stoke makes a Pecan Flavored Whiskey that really amps up the 'warm' fall flavor of this infusion. 







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