Cleansing Tea

Cocktail Chef Health, Infusions Comments

This Hot Herbal Tea Will Soothe Your Throat and Calm Your Cough.
Nutrients are lost when ingredients boil, so steep this cold-and-flu-buster at a relatively low temperature.

Tamarind-Orange Gin

Cocktail Chef Infusions Comments

I have been enjoying tamarind flavors in a number of Indian and Thai dishes for years, but until recently it had not occurred to me to attempt to use tamarind in anything myself. Last year, I was making a recipe that called for tamarind concentrate. We used it in a few dishes (and a few cocktails), and when I recently stumbled upon a bag of dried tamarind pods in a local international market, I decided it was finally time to figure out how to really use this lovely fruit.
Now, I am certainly not an expert on how to properly use tamarind. So for those of you who are, feel free to chime in on how I should have prepared this fruit.

Gingerbread Liqueur

Cocktail Chef Infusions Comments

Do you like gingerbread? I love it, and it seems a shame that it is not often enjoyed outside of the holiday season. I set out to make a liqueur that tasted just like gingerbread and I think I nailed it!

Oak Aged Manhattan

Cocktail Chef Cocktails, Infusions Comments

It is pretty easy to get your hands on an oak barrel. You can even get them in small sizes, like one liter. But when I stumbled upon The Barrel Mill Oak Infusion Spirals at my favorite home brew supply store, Oak Infusion Spirals I knew I wanted to test out a different method of oak-aged cocktails.

Adapting Jeffrey Morgenthaler’s Rye Manhattan recipe to a smaller scale, I added the contents to a quart jar, and then cut off a section of the oak infusion spiral and placed it in the premixed cocktail jar. After waiting the requisite five weeks, we did a taste-test comparing the Oak-Aged Manhattan to an un-aged Rye Manhattan. We really enjoyed the Oak-Aged version more, noting that it did have more depth than the un-aged counterpart.

Cherry Bourbon

Cocktail Chef Infusions Comments

Dried fruits tend to infuse fairly quickly, and leave a thicker feel to the liqueur. This infused so quickly that I ended up adding more bourbon, and after a few more days, the same luscious cherry flavour had taken over.