This is it: the first truly alcoholic post on the blog. I know I’ve mentioned my bar work here before, and I even put up a recipe for bourbon-spiked cookies a while back, but so far this blog has stayed mostly teetotaler-friendly. Not a bad thing, necessarily, but infusing spirits requires a similar skill-set to baking, and it’s fun, too. So here’s my first infusion recipe: coffee-infused bourbon. I stumbled upon a recipe back in December, made a few tweaks, let the stuff sit for a couple weeks, and ended up with something delicious. It’s very strong and pleasantly bitter, but with enough vanilla sweetness to soften the blow.
I had grand intentions of using the infusion for espresso Manhattans or Old Fashioneds, but in the end my friends and I drank all of it neat at a party. (Which was also a great use of it, don’t get me wrong.) Luckily, not before I managed to use some in a tray of amazing boozy brownies. Both recipes are below. The coffee bourbon takes a couple of weeks; the brownies take less than an hour.