It’s time to infuse your bourbon for the holidays.
If you want these to be ready for holiday gifting or sipping, start now — these infusions need time to develop their flavors.
I know, I know — it feels early. But give them about six weeks and you’ll be incredibly glad you did.
Also, I love you.
Here’s what we’re making: Vanilla Apple Pie Bourbon, Chocolate Orange Bourbon and Vanilla Chai Bourbon.
Vanilla Apple Pie Bourbon is simple and heavenly: apples (slice them), cinnamon sticks and split vanilla beans steeped in bourbon. The aroma alone is intoxicating — like a jar of warm pie filling. Resist the urge to sip it immediately; let it meld first.
Chocolate Orange Bourbon is a darker, richer option. If you’re not usually a chocolate-orange fan, don’t worry — the brightness from orange peel balances the deep cacao nibs beautifully. It feels indulgent but balanced, like boozy dessert in a bottle.
My personal favorite right now is Vanilla Chai Bourbon. I add chai tea (I prefer loose leaf for longer infusions) with split vanilla beans to yield a warmly spiced, almost gingerbread-like bourbon. It’s wonderful over a large ice cube, perfect for a quiet evening by the fire.
I’ve infused spirits before — remember the homemade cocktail bitters a few years back? That was fun and detailed. These bourbon infusions are much easier but still yield impressive results and make beautiful homemade gifts.
The one ingredient you absolutely must have: patience.
Infusions improve with time. I recommend tasting every few days after the first week so you can monitor the balance of flavors — too much orange, cinnamon, or vanilla can be corrected by removing or adding ingredients. If you want a stronger flavor, leave the ingredients in for another week or two.
Make tasting a little ritual: pour a small cocktail and evaluate. It’s the best kind of job.
Apple Pie Bourbon, Chocolate Orange Bourbon and Vanilla Chai Bourbon
Yield:
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, place the ingredients in the bottom of a clean jar and pour the bourbon over them. Seal the jar with a tight lid and store it in a cool, dark place for about 2 weeks. I often use the refrigerator for peace of mind, but a sealed jar stored out of direct light also works. After 2 weeks, taste the bourbon and adjust: remove ingredients that have released enough flavor, or add more of something if you want it bolder. If you prefer stronger flavor, continue infusing another week and taste again. When you’re happy with the flavor, strain the bourbon through a fine mesh or cheesecloth into a clean jar or bottle and seal tightly.
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For vanilla chai, if you plan to infuse longer than a week, use loose chai tea or open the tea bags and add the leaves directly so the spices can fully infuse.
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When ready to gift or serve, decant the strained bourbon into attractive bottles, label them, and enjoy in cocktails like a spiced old fashioned or neat over ice.
Did you make this recipe?
Share a photo and tag your creation — I love seeing how these turn out!
I’m tempted to snack on those apples right now.