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Recipes: Infuse the Booze

November 18, 2008

Pumpkin Pie Spice Rum

750-ml silver rum (one shot removed to make room)
1 whole nutmeg, quartered
2 sticks cinnamon
1 tablespoon whole cloves
2-inch piece fresh ginger, peeled and cut to fit in the bottle

Chipotle Tequila

8 dried chipotles in a 750-ml bottle of 100% agave tequila (one shot removed to make room)

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Note: each of these should be allowed to sit for 2 weeks

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See also:
Ginger Vodka
FireWater

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One Response to “Recipes: Infuse the Booze”

  1. Nermo » Booze News says:
    June 25, 2009 at 2:53 pm

    [...] local news: I discovered that my latest batch of chipotle infused tequila is about 20x too potent, so I can take a small bottle to new Orleans and buy tequila there (unless [...]

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M. Quinn Sweeney

M. Quinn Sweeney

Windmill Tilter

Designer of Distinctive Drinking Devices

Art Educator and Career Coach for Creatives

Freelance Photographer and Writer

Miscreant, Schemer, Demagogue

Foodbuzz

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