Read Infuse: Oil, Spirit, Water Online
Authors: Eric Prum,Josh Williams
Infuse: Oil, Spirit, Water (16 page)
24 hours
10 oz
Each fall, we make sure to pick up pears at the peak of their season and combine them with pear brandy and holiday spices to create an after-dinner liqueur that we can enjoy through the end of the year.
7 oz of pear brandy or eau de vie (or substitute in your favorite vodka)
3 oz of
turbinado simple syrup
1 ripe pear, peeled and sliced into eighths
1 stick of cinnamon
1 small star anise pod
2 cloves
i.
Combine all ingredients in a 16 oz Mason jar. Seal and shake for 30 seconds.
ii.
Let infuse at room temperature for 24 hours.
iii.
Strain through cheesecloth, squeezing to extract excess liquid.
iv.
Chill before serving. The infusion will keep in the refrigerator for up to three months.
To make the turbinado simple syrup: Combine 1/2 cup of turbinado sugar and 1/2 cup of water in a saucepan over low heat until the sugar is dissolved. Let cool before using.
24 hours
12 oz
Though coffee
liqueurs line liquor store shelves, they tend to be overly sugary and altogether not delicious. The remedy? Make your own! It’s a surprisingly simple process that will make you wonder why you ever bought the commercial stuff to begin with. This rum-based
coffee liqueur is great in cocktails or doused over vanilla ice cream for an impromptu dessert.
