Hickory Smoke Infused Bourbon

Discussion in 'Side Items' started by arubaariba, Aug 17, 2013.

  1. arubaariba

    arubaariba Fire Starter

    I am really starting to believe that anything can be smoked in some form or another.  I saw this recipe and wanted to share.  

    Looks mighty tasty.  The Hickory Infused Bourbon caught my eye.  Here is the page:

    Grilling with cocktails is a backyard tradition that I look forward to each year. This summer, I wanted to experiment with getting the grill into  my cocktail. The Smoking Peach starts with a base of hickory smoke-infused bourbon. Jagged hickory chips are singed with a blowtorch, and then steeped in bourbon for up to one week. This process amps up the smoky notes of bourbon, infusing a pleasant grilled flavor. You’ll want to use middle-shelf bourbon here, like Jim or Jack.

    Next, I throw some maple-soaked peaches on a charcoal grill and cook until tender and caramelized. After a quick blitz in the blender, the grilled peach puree lends a sweet smokiness to the cocktail. Plus, peaches are quintessential to summer. To balance and brighten flavors, I finish the drink with maple syrup, lime juice, and angostura bitters. This golden-hued cocktail is completed with a wedge of grilled peach patterned with flecks of caramelized fruit.

    If you want to serve this warm-weather libation at your next backyard bash, you can easily scale up the ingredients and serve it in a pitcher or drink dispenser. Be sure to have plenty of ice on hand and garnishes abound.

    Hickory Smoke Infused Bourbon


    Yield: 1 cup

    Tools: blowtorch, jar, strainer

    Ingredients:

    1 cup (60 g) hickory chips
    1 cup (240 ml) good quality bourbon

    Instructions:

    1. Carefully char the wood chips with a blowtorch or underneath a broiler. Let the chips cool, and then place them in a medium-sized jar. Add bourbon, and then seal the lid.

    2. Store in a cool, dark place for up to 1 week. Start tasting around day 3. You can strain the mixture once the desired level of smokiness is achieved.

    3. To strain, line a basket strainer with a damp coffee filter. Pour the bourbon through the strainer into a clean container. Discard the solids. Bourbon can be stored in the refrigerator or freezer for several months.
     
    Last edited by a moderator: Aug 17, 2013
  2. dward51

    dward51 Master of the Pit OTBS Member

    I don't know if I would want to tamper with a "good quality bourbon" in the first place, but why does it need to be kept in the refrigerator or freezer?
     
  3. arubaariba

    arubaariba Fire Starter

    I probably wouldn't use real good hootch either  -hence the article:

    This process amps up the smoky notes of bourbon, infusing a pleasant grilled flavor. You’ll want to use middle-shelf bourbon here, like Jim or Jack.
     
  4. Very interesting idea!
    I'm surpised Mr. T didn't come up with this.
     
  5. greg b

    greg b Smoke Blower

    I use Maker's Mark quite often while smoking, just not in the smoker...
     
  6. A bit off topic, but I have recently been experimenting with infusing my vodka with Habanero and Garlic for use in my Bloody Mary's... I am considering pre-smoking the peppers and garlic first (in my smoker, not my corncob pipe!) before I infuse the next batch  [​IMG]... worst case scenario I ruin a $22 bottle of vodka I suppose?  Best case scenario I come up with a superior product worth the extra time invested! [​IMG]


     
     

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