If you’ve read an earlier post on making your own flavored liquors, then you are familiar with the process of infusing flavor’s in to drinks. It’s simple and delicious and the recipes are endless, and totally unique and up to you how you want to make them, so experiment away! Check out these two recipes for Watermelon Habanero Infused H2O and Root-Bourbon Old Fashioned with Carbonated Cherries, Yum!
Watermelon Habanero Infused H2O
Makes 2 cups of infused water
1 cup 1/4″-diced watermelon
2 strips lime zest
1 thin-sliced ring habanero chile
1/16 tsp. salt
2 cups filtered water
2 N2O Whipped Cream Chargers ( Ultra purewhip, Purewhip, SFG…)
Place the fruit, zest, chile, salt and water in an Whip Rite whipped Cream Dispenser and charge with 2 N2O cream chargers. Let sit for 10 minutes and then release gas with canister standing upright. Strain water through a fine-mesh strainer. Serve over ice with vodka or silver tequila, or on its own as a lovely infused non-alcoholic drink.
To spike with vodka, mix about 3 ounces of infused water with 1 ounce of vodka. Serve on the rocks, or stir with ice till chilled then strain and serve up.
Root-Bourbon Old Fashioned with Carbonated Cherries
Makes 1 drink
1 1/2 oz Hudson Bay Bourbon
3/4 oz ROOT liqueur
1/4 oz Vanilla Bean Syrup (recipe follows)
Dash of Fee Brothers Old Fashion Bitters
Carbonated Cherry (method follows)
Measure the bourbon, ROOT, syrup and bitters into a mixing glass. Fill mixing glass three-quarters full with ice. Stir with a bar spoon until chilled. Strain over fresh ice in an old fashioned glass. Garnish with carbonated cherry.
Makes about 1 cup
1 (10-oz) jar maraschino cherries
iSi (0.5 liter/pint) Gourmet Whip Plus
2 Kayser CO2 Chargers
Drain cherries and discard juice. With a paring knife, slit each cherry from the bottom to butterfly them. Place cherries in iSi Gourmet Whip canister. Cap and seal. Charge with twoC02 soda chargers, give it a light shake and then let sit refrigerated overnight. When you are ready to serve cherries, release the CO2 by squeezing the handle. It is very important that all the gas is released! Then unscrew the top and remove cherries to a container with a tight-fitting lid. Cherries will stay fizzy for about 15 to 25 minutes.
Vanilla Bean Syrup
Makes about 3 cups
1 large vanilla bean
2 cups sugar
2 cups water
Split the vanilla bean in half lengthwise and with a knife blade scrape out the pulp. Place the split bean pod and the vanilla bean pulp into a small pan with the water and sugar. Bring to a boil and then remove from heat. Cool. Can be stored, refrigerated, for up to 1 month.