Infused Liquors

Burt Likko 4 Comments

Currently on the shelf:

  • Pineapple-mint tequila
  • Strawberry tequila
  • Blackberry rum
  • Cantaloupe-cucumber vodka
  • Raspberry-blueberry vodka

Currently in the fridge, cold-infusing:

  • Watermelon tequila
  • Serrano and chipotle tequila
  • Apple-cranberry gin
  • Mango-coconut-pineapple tequila

Originally we did a lot of vodkas to capture as much of the fruit flavor as we could. But the tequilas have proven by far the most popular of our infusions.

Any other ideas?

Burt Likko

Pseudonymous Portlander. Homebrewer. Atheist. Recovering litigator. Recovering Republican. Recovering Catholic. Recovering divorcé. Recovering Former Editor-in-Chief of Ordinary Times. House Likko's Words: Scite Verum. Colite Iusticia. Vivere Con Gaudium.

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4 Comments

  2. Tangentially related:

    At a recent gaming night, we attempted Guinness Floats.

    Everyone who tried one said it was awful… except me. A spoonful of ice cream and Guinness? Maybe there is a God. Maybe he created Guinness Floats.

    All that to say: Try infusing your ice cream with Guinness.

  3. I have mead that I infuse from time to time with various blends of spices.
    Chamomile & ginger is a good one.
    Cardamom & allspice is another good one.
    And kiwi fruit.
    I just put the stuff in a microwave and let it steep for awhile, then filter it through a coffee filter.

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