If you know me , you know I am frugal and curious. I also like to partake of an alcohol based beverage on a frequent basis.

For any or all of those reasons, I have been experimenting with alcohol infusions.

In the past , I have made home made limoncello , kahlua and lemon creme, hot chipotle pineapple rum and (horrible) home made wine.

(a few recipes to follow)

This week I have 3 new ideas.

1. Jalapeno vodka , pretty self explanatory, just sliced jalapenos and put in a wide mouth mason jar full of vodka. I used this mixed in with a peach/pineapple vodka and topped with diet seven up. It only takes a day or so to have the flavor and heat of the peppers. Use only a dash of this.

2. At new year we really enjoyed Fireball whiskey. I have made my version using another mason jar of Canadian whiskey, about 7 atomic fireball candies ( from 7/11 store) and about 2 tablespoons of agave. Shake well.

3. Pineapple chunks (syrup drained off) soaked in rum and chilled. Perfect to bite on whilst poolside.

 

My home made wine was a youtube mess. I bought Welchs’ grape juice, added the sugar and yeast (I used bread yeast which was probably my biggest mistake, should have used proper wine yeast). Watched and tended it over two weeks, but was left with a yeasty tasting bad wine. Still, I bottled it and who knows if it will be better in a few weeks? 

My kahlua is a big success however, and makes up half of my favorite cocktail, a Brave Bull.

1 part tequila

1 1/2 kahlua

lime wedge, squeezed into liquid

serve over crushed ice

A couple will make you think you are invincible (like a brave bull)!

 

Every christmas I make a peppermint vodka using the same mason jar technique , adding vodka and starlight mints , shake daily for a week and use for chocolate mint martinis. My mother can testify as to their Christmas Cheer ( we have the photos of a snoring Grandma with the paper Christmas cracker hat over one eye after 2 of them)

 

My Kahlua recipe

12 cups double strength brewed coffee

1 bottle vodka

2 lbs dark brown sugar

2 tablespoons vanilla extract

2 tablespoons hazelnut syrup

Method: heat coffee and sugar in a large pot and bring to a simmer , simmer for about 60 minutes. 

Allow to cool to at least room temperature and add the other ingredients. This is important as the alcohol doesn’t “like” to be hot.

Pour into clean bottles, label and enjoy.

 

My next experiment is to make hard apple cider from local apple orchard juice.

 

Cheers!!