Black Currant Whiskey Infusion
⏳ Time
30 minutes
🥕 Ingredients
5
🍽️ Servings
5
Description
Recipe by Edward Smith, head bartender at a popular American restaurant. The infusion has a rich, deep color. It tastes vibrant and complex, with sweetness and berries harmoniously combined with spicy ginger notes and herbal hints of fresh basil, leaving a long aftertaste. Frozen currants can be used instead of fresh ones.
Ingredients
- Irish Whiskey - 1 qt
- Frozen black currant puree - 2 lbs
- Grated Ginger Root - 4.9 oz
- Fresh basil leaves - 1.3 oz
- Caramel Syrup - 7 fl oz
Step by Step guide
Step 1
If using frozen berries, thaw them 24 hours before infusion by moving them to the regular compartment of the refrigerator at a temperature of +2–39°F.
Step 10
Pour the infusion into bottles and seal them.
Step 11
Leave the infusion for another 14 days before starting the tasting.
Step 2
Thoroughly wash and dry the jar for the infusion.
Step 3
Peel the ginger (it’s convenient to do this with a spoon), slice it thinly, and place it in the jar.
Step 4
Add the currants and basil leaves (fresh ones can be lightly crushed in the jar).
Step 5
Pour the whiskey and simple syrup into the jar.
Step 6
Close the jar and shake it several times. You can gently stir the contents with a long spoon.
Step 7
Store the jar in a dark place (for example, in a kitchen cabinet). Leave it at room temperature for 21 days.
Step 8
Every 1–2 days, take the jar out and shake it.
Step 9
After 21 days, strain the infusion through several layers of cheesecloth or a thin cotton cloth.
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