Read Infuse: Oil, Spirit, Water Online
Authors: Eric Prum,Josh Williams
Infuse: Oil, Spirit, Water (17 page)
8 oz of aged rum
4 oz of
turbinado simple syrup
1/2 cup of whole bean coffee, coarsely ground
Seeds from 1/2 of a vanilla bean
i.
Combine all ingredients in a 16 oz Mason jar. Seal and shake to combine. Refrigerate and let infuse for 24 hours.
ii.
Strain through a double layer of cheesecloth. 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.
When rum shopping, be sure to pick out a high-quality bottle that you would be okay drinking on its own. Look for rum that has been aged for at least five years. The rich caramelization from a well-aged rum lends a wonderful depth of flavor to this liqueur.
Makes one cocktail
Channel the Dude and make yourself a completely homemade version of the classic White Russian Cocktail, using Coffee Liqueur and half-and-half.
i.
Add the vodka and Coffee Liqueur to a rocks glass filled with ice.
ii.
Top with half-and-half and stir to combine.
24 hours
16 oz
The now-ubiquitous, buy-the-bar-a-round shot with a name that rhymes with “
birefall” gets the upgrade it needs. Whiskey, turbinado simple syrup, and real cinnamon sticks infuse together to create a spicy cinnamon-infused whiskey that you will be proud to pour into your friends’ shot glasses.
i.
Combine all ingredients in a 16 oz Mason jar. Seal and shake to combine.
ii.
Let infuse at room temperature for 24 hours.
iii.
Strain through cheesecloth and chill in the freezer before serving.
iv.
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.