A Simple Guide to Making Infused Spirits

A fun DIY project to enjoy when Dry January is over ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌

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Submerge a stick of cinnamon in your favorite brand of liquor, let it sit for a few days, and you will discover the delicious potential of spice-infused spirits. We are not saying it is as easy as dropping a cinnamon stick into a bottle of booze...actually we are saying that. But, there are a few tips and tricks for creating delicious infusions at home. We put together a quick guide to DIY infused spirits, so your spice cabinet and bar cart can become best friends.

Homemade Spice-Infused Gin Our spice merchants in Chicago and Evanston have been experimenting with homemade infused gins and developed some new and simple recipes. This gin is deliciously complex when served on the rocks, but gets even better in your craft cocktail recipes.

Top Spices for Infusing Liquors Korintje Cassia Cinnamon Sticks Our cassia sticks are grade AA and grown in Sumatra: Indonesian cinnamon is the smooth flavor most of us associate with childhood. This quill length is practical for jars, cider, and mulled wine and can be used as straws or stirrers for cocktails. Rinsed and dried, Korintje Cinnamon Sticks can be reused until the flavor dissipates. Green Cardamom Pods Sun-dried cardamom pods tend toward a yellow color. Our kiln drying process, however, keeps them vividly green. Try grinding the pods with coffee beans to make the fragrant Saudi coffee, qahwa, or steeping them in milk to make Afghan tea. Our cardamom comes to us from Tamil Nadu in India, which produces the world's best cardamom.

Madagascar Vanilla Beans Madagascar is famous for the abundance and flavor of its vanilla beans, but the plant on which Madagascar vanilla grows comes from Mexico. Spanish explorers were the source of vanilla's name. They called it, 'vainilla,' or, 'little sheath.' The Portuguese brought the vanilla orchid vine to Africa and Asia, where it thrived. Juniper Berries Loved for their clear, sharp scent, juniper tree berries are indispensable in marinades for game and fowl, for stewing sauerkraut, or for crushing over a braised Savoy cabbage. Their biggest claim to fame is for flavoring gin. You can try making your own homemade gin by infusing vodka with bruised juniper berries, coriander, and orange peel.

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