It’s that time of year again – homemade gifts! This year I did a double package of infused bourbon and bourbon caramel truffles (recipe to follow). I used this recipe.
2 handles bourbon (I used Jim Beam)
zest of two oranges
4 vanilla beans, cut in half lengthwise
8 cinnamon sticks, or equivalent cinnamon chunks from Penzey’s
8 whole cloves
about 1 cup honey
Pour 1 cup of bourbon into a small saucepan. Add honey. Heat until honey dissolves. Add this mixture to remaining ingredients and let stand for 2 weeks.
Strain first through a sieve and then a coffee filter and then bottle and serve. I still had some sediment in mine but it dissolves when you shake it up.
This made about 13 small bottles.