July 5, 2012

proof rum, DIY distiller Vol. 92

For the past few weeks, we have been raiding the herb garden and experimenting with some crazy extractions and flavours. Release your inner chemist by mixing some of these tasty concoctions. For more information on proof brands, visit our website www.proofbrands.com, like us on Facebook and follow us on Twitter to get last minute updates on tastings, parties & events.

doublemint julep 2 oz mint-infused proof whisky* • 1 tsp sugar • 1 tsp water • 4 sprigs fresh mint • LOTS of crushed or shaved ice
Muddle 3 mint sprigs, sugar, and water in the bottom of a Julep cup and fill with crushed ice. Pour in 2 oz mint-infused proof whisky and stir. Garnish with remaining mint sprig. Drink with straw.

TIP: If you're planning on having more than just one julep (of course you are), make your own simple syrup ahead of time by adding equal parts sugar and boiling water to a container. Stir until dissolved, then refrigerate. (can be made up to 2 weeks ahead of time) Add 1 ½ oz to drink instead of water and sugar cube.


*mint-infused proof whisky Wash a large handful of mint leaves and place into a glass jar. Top with proof whisky and secure with a lid.  Allow the bourbon to steep in the sunshine from two days to three weeks.


cool cilantro 1 1/2 oz cilantro-infused proof rum* • 1 oz simple syrup • 1/2 oz lemon juice • 1/2 oz lime juice • fresh cilantro for garnish

Fill shaker with ice and add 1 1/2 oz of cilantro-infused proof rum, 1 oz simple syrup and the lemon and lime juice. Shake and strain into an ice-filled glass. Garnish with cilantro.


*cilantro-infused proof rum place 1/4 bunch cilantro and 1 1/2 quartered limes in an airtight container. Add one bottle of proof rum. Leave mixture in container for one week. This makes enough rum infusion for about 6-8 cocktails. 


Infusions Select the flavorings you want to add to the infusion once you've decided which qualities you want to highlight. Remember that rum works well with tropical fruits, lemongrass, lavender, vanilla and mint. Whisky is also a great match for mint, cinnamon, cloves, and vanilla. For a savoury alternative, try basil, chives or sage in your whisky Caesar. See our October issue for the sage plum & make thyme recipes. 


Clean and dry the bottle. Wash, dry and prepare the ingredients you plan to infuse. Depending on the amount of heat you want to impart, peppers can be left whole or cut. Likewise, the flavor of garlic will be more intense if it's sliced. Peel skin and/or pith from fruits and slice. Berries can be left whole. Place ingredients in the prepared bottle. Pour the alcohol through a funnel, taking care to completely cover the ingredients in the bottle Seal the bottle. Allow liquor to steep in a cool place. Leave it untouched from three days to two weeks.
As a general rule of thumb, potent ingredients like citrus fruit, garlic and hot peppers need to infuse for three to five days; fruits like pineapple, berries and honeydew benefit from a week or more. The same is true for herbs. Test the flavor of the infused liquor every day. Add additional ingredients if necessary. Strain your infused liquor before you serve it. Once your infusion is ready, let creativity be your guide. Whether you opt to serve your drink on ice or as an ingredient in a cocktail, strain the infused liquor before using it to make a beverage.


Here is a time chart for infusing various ingredients
4 days Intense flavors such as vanilla beans, lemons, rosemary, oranges, grapefruit, limes, mint, garlic, tarragon, basil, oregano, dill, thyme and peppers
1 week Moderate flavors such as cantaloupes, strawberries, peaches, mangoes, pitted cherries, raspberries, blueberries and blackberries.
2 weeks Mild flavors such as pineapple, ginger and lemon grass.


The Home Distiller's Handbook: 
Make Your Own Whiskey & Bourbon Blends, Infused Spirits and Cordials

Like to dabble, invent, experiment, and concoct? Like to drink? Move beyond bartending and learn how to combine alcohol with herbs, spices, fruit, and more to create your own custom blends!
This book guides you step-by-step through the process of creating unique and delicious alcoholic infusion and blends as well as infused cordials and cremes. No fancy degree or equipment required! Includes unique recipes from some of today’s leading mixologists, as well as fifty recipes, including: Smoked Bacon Bourbon, October Apple Liqueur, Horseradish Vodka, Silver Kiwi Strawberry Tequila, Cucumber Gin, Cherry Whiskey, Blueberry Bourbon. It's available at Chapters.

Remember to check out where magazine for our summer contest & bi-weekly recipes. http://www.where.ca/central-canada/ontario/muskoka.where is now featuring one proof recipe every other week until September.

Weekend Forecast
Saturday: Chance of thundershowers and a high of 27 degrees
Sunday: Scattered showers and a high of 29 degrees