It’s time to infuse your booze for the holidays.
If you want homemade infused bourbon ready for the holidays, you should start now. These infusions need time to develop flavor, so plan ahead and give them a few weeks to mellow and blend.
Three flavors I love: Vanilla Apple Pie, Chocolate Orange and Vanilla Chai. Each is simple to make and stores well, making them perfect as gifts or for sipping at gatherings.
Vanilla Apple Pie Bourbon is classic and comforting. Use crisp apples, cinnamon sticks, split vanilla beans and a few whole cloves. The aroma while it’s steeping is amazing—warm, spiced and cozy. After a couple of weeks the bourbon will take on clear apple and baking spice notes that pair beautifully with an old fashioned or simply over ice.
Chocolate Orange Bourbon is a delightful combination of bright citrus and deeper chocolate notes. Peel the oranges carefully, avoiding too much of the bitter white pith, and add cacao nibs to the jar. The nibs provide an earthy chocolate flavor without sweetness, while the orange peel brightens the spirit. This infusion works well for those who like a more balanced, slightly bright chocolate profile rather than a candied chocolate taste.
Vanilla Chai Bourbon is a warming, spiced option that tastes like a cozy evening by the fire. Use split vanilla beans and chai tea—either bags or loose leaf. The chai brings ginger, cardamom, cinnamon and cloves that give the bourbon a complex, almost gingerbread-like warmth. I picture sipping this on a large ice cube while reading by a fire, but it’s equally nice in cocktails.
If you’ve made infusions or bitters before, this is much easier—no simmering or complex steps, just patience and occasional tasting. The rules are simple: place ingredients in a clean jar, pour bourbon over, seal, store in a cool dark place and taste periodically.
Patience is the hardest part. The longer the ingredients steep, the more pronounced the flavors become. Taste after two weeks and then every few days if you want to fine-tune the strength. Remove ingredients when you like the balance, then strain the bourbon through a fine mesh or cheesecloth and bottle it in a tightly sealed container.
Apple Pie Bourbon, Chocolate Orange Bourbon and Vanilla Chai Bourbon
1
each recipe makes 3 cups of bourbon
Ingredients
apple pie
- 2 granny smith apples, sliced
- 2 cinnamon sticks
- 2 vanilla beans, split
- 1/2 teaspoon whole cloves
- 3 cups bourbon whiskey
chocolate orange
- 2 oranges, peeled
- 1/3 cup cacao nibs
- 3 cups bourbon whiskey
vanilla chai
- 2 chai tea bags
- 2 vanilla beans, split
- 3 cups bourbon whiskey
Instructions
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To make each infusion, add the ingredients to the bottom of a clean jar and pour the bourbon over them. Seal the jar with a regular lid and store it in a cool, preferably dark place for about 2 weeks. I often refrigerate mine for extra safety, but a tightly sealed jar kept away from light is fine.
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Taste after 2 weeks and adjust: remove elements that have become too strong (like cinnamon) or add more of something mild (like vanilla or orange peel) if needed. If you want a stronger flavor, continue infusing for another week and taste again.
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For vanilla chai, if you plan to infuse longer than a week, use loose chai or open the tea bags and add the leaves directly to the bourbon for better flavor extraction. When the bourbon tastes how you like it, strain it thoroughly through a fine mesh or cheesecloth and bottle it in a tightly sealed container. Label the bottle and gift or enjoy.
Did you make this recipe?
Tag your creations and share photos if you like—it’s a lovely way to show homemade gifts and how the infusions turned out. Enjoy, and savor the slow transformation of simple ingredients into flavored bourbon.
I’m already craving the fresh apples, but the bourbon needs time to steep. Start now and enjoy the results in a few weeks.