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Hickory Smoke Infused Bourbon

post #1 of 6
Thread Starter 

I am really starting to believe that anything can be smoked in some form or another.  I saw this recipe and wanted to share.  

 

Looks mighty tasty.  The Hickory Infused Bourbon caught my eye.  Here is the page:

 

Grilling with cocktails is a backyard tradition that I look forward to each year. This summer, I wanted to experiment with getting the grill into my cocktail. The Smoking Peach starts with a base of hickory smoke-infused bourbon. Jagged hickory chips are singed with a blowtorch, and then steeped in bourbon for up to one week. This process amps up the smoky notes of bourbon, infusing a pleasant grilled flavor. You’ll want to use middle-shelf bourbon here, like Jim or Jack.

Next, I throw some maple-soaked peaches on a charcoal grill and cook until tender and caramelized. After a quick blitz in the blender, the grilled peach puree lends a sweet smokiness to the cocktail. Plus, peaches are quintessential to summer. To balance and brighten flavors, I finish the drink with maple syrup, lime juice, and angostura bitters. This golden-hued cocktail is completed with a wedge of grilled peach patterned with flecks of caramelized fruit.

If you want to serve this warm-weather libation at your next backyard bash, you can easily scale up the ingredients and serve it in a pitcher or drink dispenser. Be sure to have plenty of ice on hand and garnishes abound.

Hickory Smoke Infused Bourbon

Yield: 1 cup

Tools: blowtorch, jar, strainer

Ingredients:

1 cup (60 g) hickory chips
1 cup (240 ml) good quality bourbon

Instructions:

1. Carefully char the wood chips with a blowtorch or underneath a broiler. Let the chips cool, and then place them in a medium-sized jar. Add bourbon, and then seal the lid.
 
2. Store in a cool, dark place for up to 1 week. Start tasting around day 3. You can strain the mixture once the desired level of smokiness is achieved.
 
3. To strain, line a basket strainer with a damp coffee filter. Pour the bourbon through the strainer into a clean container. Discard the solids. Bourbon can be stored in the refrigerator or freezer for several months.
post #2 of 6

I don't know if I would want to tamper with a "good quality bourbon" in the first place, but why does it need to be kept in the refrigerator or freezer?

post #3 of 6
Thread Starter 
Quote:
Originally Posted by dward51 View Post

I don't know if I would want to tamper with a "good quality bourbon" in the first place, but why does it need to be kept in the refrigerator or freezer?

I probably wouldn't use real good hootch either  -hence the article:

This process amps up the smoky notes of bourbon, infusing a pleasant grilled flavor. You’ll want to use middle-shelf bourbon here, like Jim or Jack.

post #4 of 6
Very interesting idea!
I'm surpised Mr. T didn't come up with this.
post #5 of 6

I use Maker's Mark quite often while smoking, just not in the smoker...

post #6 of 6

A bit off topic, but I have recently been experimenting with infusing my vodka with Habanero and Garlic for use in my Bloody Mary's... I am considering pre-smoking the peppers and garlic first (in my smoker, not my corncob pipe!) before I infuse the next batch  :45:... worst case scenario I ruin a $22 bottle of vodka I suppose?  Best case scenario I come up with a superior product worth the extra time invested! :drool

 


 

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