2.10.2013

Infusing 101



For a 21st birthday gift I decided to have a go at infusing liquors. I did a pineapple rum, a tropical rum, a peach bourbon (pictured), and an earl grey bourbon (pictured). I haven't had the chance to try any myself, but they looked so delicious I had to document it. All I did was filled a jar with chopped up fruit (skinless), poured liquor of choice over it and let it sit for 3 weeks.
- For the peach bourbon I added some sugar
- For the earl grey I only let sit for 24-36 hours

XX,
S. Roderick

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