Orange Infused Bourbon Food

VANILLA BEAN-ORANGE-INFUSED BOURBON

Steps:

• Fill an airtight container with bourbon.
• Add in oranges. Split the vanilla bean down the middle using a paring knife and open the edges like a book to expose the vanilla bean to the bourbon. Add the vanilla bean.
• Store in a dark place for about four weeks. Use as you would regular bourbon. Enjoy!

BUTTERY MANHATTAN

Steps:

• Combine the Butter-Infused Bourbon, vermouth and bitters in a cocktail shaker filled with ice. Stir for 30 seconds and strain into a chilled glass. The cocktail can be serve straight up or on the rocks. Garnish with the orange zest and cherry.
• Combine the bourbon and butter in a medium saucepan over medium heat and cook until the butter melts. Transfer to a container and freeze until the butter has solidified. Remove the large piece of bourbon-infused butter and reserve, refrigerated in an airtight container, for cooking. Strain the bourbon through a fine-meshed sieve and coffee filter to remove any remaining particles of butter. Return the butter-infused bourbon to its original bottle and keep frozen to use in cocktails for up to one month.

ORANGE-BOURBON INFUSION

Steps:

• Zest oranges in large strips and combine with bourbon in sealed jar. Let stand for 3 days, discard zest and reserve bourbon.

CRANBERRY BOURBON

Steps:

• In an airtight glass container, combine bourbon, cranberries, cinnamon stick and orange zest. Store in a cool, dry place 2-4 weeks. Strain, discarding cranberries, cinnamon and orange zest. Return bourbon to glass container. Store in a cool, dry place.

CHERRY-ORANGE BOURBON

Steps:

• Combine ingredients in a clean one-liter jar with a lid. Store in the refrigerator and shake daily for 4 days until infused, then strain and discard solids.