whiskey liqueurs

[shotgun sam]

Spicy Autumn Cherry-Ginger Whiskey Infusion

Here’s a fabulous fall infusion that’s ideal for twilight cocktail hours. Smokey whiskey, infused

with sour cherries, fresh ginger and warm cloves, becomes something intoxicating far beyond

just the alcoholic kick. Enjoy this autumn sipper alongside a romantic dinner date or night with

the girls… or if you prefer, kicking back in Grandma's rocking chair while the cool rain pitterpatters

outside your window. This drink warms you through and through.

When I first came up with this recipe, fresh cherries were still in season, but you’d be lucky to

find them now at the local farmers market. Instead, use frozen cherries from the grocery store

(just get them organic!), and thaw them gently in the fridge or on the countertop before using

them in the recipe. The cherries are cooked down with a bit of cane sugar and water to bring

out their rich, plump sugars, and then added to fresh ginger, orange peels and whole cloves

for incredible, warm and spicy flavours.

Choose your favourite whiskey for this, as ultimately, no matter how good an infusion is, if it

isn’t made with a liquor you personally prefer, it won’t get you jazzed. I go for the Canadian

Whiskeys, which are lighter, crispier and a bit maple-hued, and I find they work beautifully with

the autumn flavours of this infusion.

Reminiscent of a Scandinavian Christmas grog, the finished infusion has hints of holiday

spice, citrus and honey. It’s best served chilled with a fresh garnish of orange peel and

whiskey-soaked cherry. Enjoy.

Ingredients

1 cup halved, pitted cherries

½ cup raw cane sugar

3 thick slices (about 1-inch) raw ginger root

1 medium orange, peeled, white pith removed

½ teaspoon whole cloves

70 cl bottle whisky

Method

Combine cherries and sugar in a medium saucepan; cover with just enough water to coat

bottom of pan, about ½ cup total. Bring to a boil over high heat; reduce to a low simmer, cover

and cook until cherries are very soft, about 30 minutes, stirring occasionally to prevent

burning.

Remove from heat; stir in ginger, orange peel and cloves. Allow to cool to room temperature.

Transfer cherry mixture to a large mason jar; pour whiskey carefully into jar. Mix gently and

close. Store in a cool, dry place for 1 to 3 weeks, depending on desired concentration of

flavours. Not sure if it’s done to your liking? Taste it; if not potent enough, let the mixture sit a

few more days.

Strain mixture well into a separate mason jar or original whiskey bottle, pressing out excess

liquid from cherries and peels (save soaked cherries for a spiked snack to go with cocktail

hour!). Store sealed in the freezer for up to a few months.

Spiced whisky with kumquats

Ingredients

70cl bottle whisky

200g kumquats

1 vanilla pod, split lengthways

2 cinnamon sticks

Method

1. Pour the whisky into a decanter or large, sterilised jar with a tight-fitting lid. Bring a

small pan of water to the boil, add the kumquats and boil for 1 minute to remove the wax

from the skins. Drain and run under cold running water to cool.

2. Halve the kumquats and add to the whisky. Scrape out the seeds from the vanilla pod

and add, along with the pod, to the whisky. Add the cinnamon and mix together. Seal and

leave in a cool place for 3 days.

3. Strain into small glasses, decorate with a few kumquats, if you like, and drink neat with

the cream cheese and anchovy bites. It’s also delicious poured over ice cream.