Posts Tagged ‘bourbon’
October 23, 2013 by Emily
It that time of year again, where girls are going absolutely bananas for all things pumpkin spiced. Pumpkin spice lattes, pumpkin spice Oreos (yes, thats a thing now), pumpkin spice lotions… I could go on. The men in my life are getting on the pumpkin spice train as well…but mainly focusing their attention to pumpkin spice beers.
I know that my husband is very invested in finding the best pumpkin “adult beverage”, and there isn’t really an option outside of beers…Until now!
Yep, that’s pumpkin spice bourbon! Infusing alcohols is ridiculously easy, and an awesome way to tailor your bar to the seasons.
What you’ll need:
1 sugar pumpkin (NOT a carving pumpkin!)
2 teaspoons brown sugar
1 1/2 teaspoons pumpkin pie spice
750 ml bottle of bourbon (I used Evan Williams)
Peel and gut your sugar pumpkin and cut into thin slices.
Arrange on a baking sheet and sprinkle with sugar and pie spices.
Place in a 400 degree oven and roast for 30-40 minutes or until the pumpkin is tender and just a little caramelized.
Allow the pumpkin to cool and place in a large sealable jar or jug and fill with the bourbon, making sure the pumpkin is covered completely.
Set in a cool, dark place for at least a week to infuse (2-3 weeks will get even better flavor!).
Strain the bourbon through a cheesecloth or coffee filter (the coffee filter will take longer, but you will get fewer little bits and pieces floating around.) and return to the jar or bottle for storage.
Drink and enjoy!
June 28, 2013 by Emily
You read right, peach BOURBON sorbet. I love pairing peaches and bourbon together in cocktails and wanted to translate that into a refreshing summer dessert. Don’t worry about getting tipsy though, while the bourbon flavors the sorbet nicely theres not enough to actually make you loopy.
24 ounces peach nectar
1/2 cup simple syrup (I use a 3:2 sugar to water ratio)
1/4 cup bourbon
1/4 lemon juice
mix your ingredients together and allow to chill in the fridge for at least an hour, spin in an ice cream machine to the manufacturer’s instructions. Serve immediately for a soft serve effect or freeze in a air tight container to serve later.
No ice cream maker? NO PROBLEM, pour your liquid into a 9×13 baking dish and place in the freezer, every 30 minutes go back and scrape the frozen crystals forming on the top and sides back into the liquid base. Continue scraping and stirring for about 3 hours until it starts to look like a pan full of peach-y shave ice, scoop and serve!
January 31, 2013 by Jenn
A new feature we’ll be bringing to you is cocktail time! We are sassy ladies who enjoy a good solid drink every now and then. My newest favorite is made with bourbon…
I’m not a big fan of cocktails that taste like they’re only made with liquor, that’s why this one sticks out. The ginger syrup is delicious and adds flavor to the bourbon without overpowering it. Here’s what you’ll need:
- 3 oz. Makers Mark
- 2 oz. Pellegrino
- 1 Tbsp Ginger simple syrup
- Splash of Lemon juice (fresh is best)
This formula will fill a small glass, if you’re using a full size glass then times all ingredients by 2 except the bourbon, only use 5 oz. Pour all ingredients in a shaker, shake and pour over ice.
Ginger simple syrup is delicious and it’s not just for cocktails. (I put it in my hot tea as well)
An easy recipe for ginger syrup can be found here.
As always, drink responsibly. <3