Just a quick post today. It's been quite a week full of travel and busyness, so I've slacked off here rather terribly. My apologies!
In penance, here is one of my favorite cocktail recipes I've put together this past year. This is one of the cocktail trifecta I created for Aaron's birthday party back in January (all the details on that over at this post!)
I had wanted to try infusing bourbon for awhile and this seemed to be the perfect opportunity. Pair that up with one of the amaros that Aaron loves, add some Campari for good measure, and voila! Birthday cocktail #2.
The infusion process is very simple. Just be sure to begin a few days in advance. I kept my infusing bourbon in a cabinet and just gave it a quick shake each morning and evening. So simple and soooo delicious.
And with that, chin chin!
the averna surely
yield: 1 drink
Fennel infused bourbon:
1 part fennel
2 parts bourbon
2 anise pods
1½ oz fennel & anise infused bourbon
½ oz sweet vermouth
½ oz Averna amaro
¼ oz Campari
2 dashes Angostura bitters
To infuse the bourbon, combine all ingredients in a mason jar and seal with the lid. Store in a cabinet for 1-3 days (I did 3) and shake twice daily. After the first day, taste a sip each day until it reaches the desired flavor. Strain out the fennel and anise and store in the jar for the same shelf life as regular bourbon.
Stir all ingredients with ice and serve in a chilled coupe glass, garnished with a brandied cherry.