Description
A trio of whisky cocktails, infused with fresh fruits and an unexpected addition from the grocery store aisle.
Ingredients
Scale
For Blackberry-Rhubarb infusion:
- 1 Mason jar
- 1 cup mid-level whisky
- 1/2 cup blackberries
- 1/2 cup rhubarb, chopped
For Mint Julep:
- A few sprigs of mint
- 1 tablespoon agave
- 2 ounces blackberry-rhubarb whisky
- Crushed ice
For Kumquat-Anise infusion:
- 1 Mason jar
- 1 cup mid-level whisky
- 1–2 star anise pods
- 1/2 cup kumquats, sliced in half
For Whiskey Sour:
- 1 tablespoon agave
- 2 tablespoons fresh lemon juice
- 2 ounces infused whisky
- Ice cubes
- Maraschino cherry for garnish
For Cocoa Puffs infusion:
- 1 Mason jar
- 1 cup mid-level whisky
- 1 cup crushed Cocoa Puffs chocolate cereal
For Boozy Egg Cream:
- An inch’s worth in bottom of glass of Fox’s U-Bet chocolate syrup
- Another inch’s worth whole milk
- 2 ounces infused whisky
- Plain seltzer as needed
- Pinch of cocoa powder
Instructions
For the Blackberry-Rhubarb infusion:
- Clean the mason jar with hot water before adding in the cup of whisky.
- Add in the blackberries.
- Rinse and chop rhubarb into 1/2 inch pieces, add those to whisky as well.
- Close the Mason jar and shake it around for a minute to set the flavors in motion.
- Allow the whisky to infuse for up to a week, tasting it occasionally to determine the potency.
- When ready, run the whisky through a sieve lined with cheesecloth or coffee filter to remove all fruit pieces.
For Mint Julep:
- Add a sprig of mint leaves and the agave to a cocktail shaker.
- Muddle the mint to release the oils.
- Add in the infused whisky and fill the shaker with ice, shaking it up until it becomes frosted.
- Serve the cocktail with another sprig of mint.
For Kumquat-Anise infusion:
- Clean the mason jar with hot water before adding in the cup of whisky and the star anise.
- Rinse and slice the kumquats in half and add to the whisky.
- Close the Mason jar and shake it around for a minute to set the flavors in motion.
- Allow the whisky to infuse for up to a week, tasting it occasionally to determine the potency.
- When ready, run the whisky through a sieve lined with cheesecloth or coffee filter to remove all fruit and star anise pieces.
For Whiskey Sour:
- Combine the agave, lemon juice and whisky in a cocktail shaker.
- Fill it with ice and shake until it becomes frosted.
- Serve on the rocks with a cherry garnish.
For Cocoa Puffs infusion:
- Clean the Mason jar with hot water before adding in the whisky.
- Crush the Cocoa Puffs and add them to the whisky.
- Allow the whisky to infuse for up to a week, tasting it occasionally to determine the potency.
- When ready, run the whisky through a sieve lined with cheesecloth or coffee filter to remove all cereal sediment.
For Boozy Egg Cream:
- Stir the chocolate syrup, milk and whisky together in a tall 8 ounce glass with a fork.
- Continue stirring and add in the seltzer until the glass is full and famously frothy on top.
- Sprinkle a little cocoa powder on top.
- Call it a day.
- Prep Time: 10 mins
- Cook Time: 10 mins