Winter Infusions

The snow came to Edmonton this week... I often dread the snow, but this year I'm filled with the magic of winter! On Monday I was surprised by the nostalgia of hunkering inside on a cold day, on Tuesday I noticed the fun of snow crunching under my boots, and today I am sharing the winter concoctions we mixed up for the holidays. These infusions will sit for one to three weeks before they are ready to enjoy, just in time for Neil's parents to visit from Nova Scotia!

FIG Infusions

This one was the easiest! We did two jars, one with Bulleit Bourbon, and the other with Alberta Premium Whiskey. 

  • Cut up 4 dried figs and place in the bottom of a jar
  • Pour 1 cup of liquor over top 
  • Seal Jar
  • Wait 1-3 weeks (when the liquor tastes like figs we'll know it's ready) 

HONEY HABANERO 

This one was more exciting with a little more prep and lot more spice. We found this recipe on Boozed + Infused, when it's ready we'll tell you how it is! I tasted a little drop of the honey when it came out of the pot and I could certainly feel the heat! 

  • Put 1/4 cup honey in a pot 
  • Add 1 1/2 ounces of water
  • Add 1 medium cinnamon stick (we snapped ours in half) 
  • Add a habanero pepper cut into quarters (seeds intact if you like it really spicy!) 
  • Add lemon zest from 1/2 a medium lemon
  • Bring to a simmer and let the mixture simmer for 5-7 minutes, stirring often
  • Remove from heat and let the mixture cool completely
  • We used a mesh strainer to syphon out the solids as we poured the honey mix into a jar
  • Cover with one cup bourbon or whisky (we did one of each!) 
  • Seal tight
  • Boozed + Infused suggests to strain through a coffee filter the next day and then let rest for a couple more days before drinking. We haven't gotten that far yet...

WINTER SPICE WHISKEY

This is the one I am most excited for. This is a tweaked recipe from Boozed + Infused, and the Orange peel makes it look so inviting! 

We put all these ingredients in a jar and have to wait 6-12 days (depending how strong we like it) 

  • 3 whole cloves
  • 10 allspice berries
  • the zest from one whole orange
  • 1 medium cinnamon stick
  • 1/4 cup dried currants
  • 2 cups Alberta Premium whiskey 

If you have any ideas for cocktail recipes we should try with these liquors please let me know in the comments :) 

This business respectfully operates on Treaty 6 territory, a traditional gathering place for diverse Indigenous peoples including the Cree, Blackfoot, Metis, Nakota Sioux, Iroquois, Dene, Ojibway/ Saulteaux/Anishinaabe, Inuit, and many others whose histories, languages, and cultures were the first to occupy this land and continue to influence our vibrant community.