Infusing Liquors

I'm a huge fan of hibiscus. I use it in way too many things. Just ask the guys in the homebrew threads. The best way I've found to use it is in a French press. You can either do it a couple glasses at a time, or a whole bottle. I've done it both quickly (hour) and long term (weeks). The quicker method is what I prefer. The longer it sits, the more vegetal tasting it gets. I've only tried it with bourbon, but I'd imagine most liquors would go with hibiscus. Add a little fresh ginger and black pepper if you want to step it up to the next level.

never done it personally but cucumber infused vodka is really good. so refreshing.

Cherry crown

Take a fifth of crown pour into a jar. put in a pound of fresh cherries. add a cup of sugar
stir and close top. Place in dark pantry. Stir once per week for four weeks. At day 30 remove and strain.

Best stuff in the world !!

That sounds disgusting to be honest.

I think that hibiscus was your ingredient nomination for the January Chopped Challenge. I have a couple of hibiscus plants but didn't know they were edible. In what form do you use it? Leaves? Flowers? Please enlighten me.

If you decide to do a fruit based vodka add Jolly Ranchers to boost the flavor.

I make limoncello all the time.

Vodka, sugar, lemon zest. Place in back of closet for 4 weeks or so, shake it every couple of days. Strain and serve very cold.

I'm gonna try the Jolly Rancher thing. That sounds pretty cool

quote:

---

Have had a Cherry Bounce that someone else made. Would never do it myself because of bacteria risks.

---

What are the risks? I've never looked into this, but most bacteria cannot survive in the alcohol content of the bourbon.

Mid city yacht club as a bunch of vodkas they infuse in house. I'm a fan of the jolly rancher and the cilantro for bloody Mary's.