Spicy Autumn Cherry-Ginger Whiskey Infusion
Here’s a fabulous fall infusion that’s ideal for twilight cocktail hours. Smokey whiskey, infused
with sour cherries, fresh ginger and warm cloves, becomes something intoxicating far beyond
just the alcoholic kick. Enjoy this autumn sipper alongside a romantic dinner date or night with
the girls… or if you prefer, kicking back in Grandma's rocking chair while the cool rain pitterpatters
outside your window. This drink warms you through and through.
When I first came up with this recipe, fresh cherries were still in season, but you’d be lucky to
find them now at the local farmers market. Instead, use frozen cherries from the grocery store
(just get them organic!), and thaw them gently in the fridge or on the countertop before using
them in the recipe. The cherries are cooked down with a bit of cane sugar and water to bring
out their rich, plump sugars, and then added to fresh ginger, orange peels and whole cloves
for incredible, warm and spicy flavours.
Choose your favourite whiskey for this, as ultimately, no matter how good an infusion is, if it
isn’t made with a liquor you personally prefer, it won’t get you jazzed. I go for the Canadian
Whiskeys, which are lighter, crispier and a bit maple-hued, and I find they work beautifully with
the autumn flavours of this infusion.
Reminiscent of a Scandinavian Christmas grog, the finished infusion has hints of holiday
spice, citrus and honey. It’s best served chilled with a fresh garnish of orange peel and
whiskey-soaked cherry. Enjoy.
Ingredients
1 cup halved, pitted cherries
½ cup raw cane sugar
3 thick slices (about 1-inch) raw ginger root
1 medium orange, peeled, white pith removed
½ teaspoon whole cloves
70 cl bottle whisky
Method
Combine cherries and sugar in a medium saucepan; cover with just enough water to coat
bottom of pan, about ½ cup total. Bring to a boil over high heat; reduce to a low simmer, cover
and cook until cherries are very soft, about 30 minutes, stirring occasionally to prevent
burning.
Remove from heat; stir in ginger, orange peel and cloves. Allow to cool to room temperature.
Transfer cherry mixture to a large mason jar; pour whiskey carefully into jar. Mix gently and
close. Store in a cool, dry place for 1 to 3 weeks, depending on desired concentration of
flavours. Not sure if it’s done to your liking? Taste it; if not potent enough, let the mixture sit a
few more days.
Strain mixture well into a separate mason jar or original whiskey bottle, pressing out excess
liquid from cherries and peels (save soaked cherries for a spiked snack to go with cocktail
hour!). Store sealed in the freezer for up to a few months.
Spiced whisky with kumquats
Ingredients
70cl bottle whisky
200g kumquats
1 vanilla pod, split lengthways
2 cinnamon sticks
Method
1. Pour the whisky into a decanter or large, sterilised jar with a tight-fitting lid. Bring a
small pan of water to the boil, add the kumquats and boil for 1 minute to remove the wax
from the skins. Drain and run under cold running water to cool.
2. Halve the kumquats and add to the whisky. Scrape out the seeds from the vanilla pod
and add, along with the pod, to the whisky. Add the cinnamon and mix together. Seal and
leave in a cool place for 3 days.
3. Strain into small glasses, decorate with a few kumquats, if you like, and drink neat with
the cream cheese and anchovy bites. It’s also delicious poured over ice cream.