Last fall around this time, I posted a recipe for spiced honey; honey infused with spices & lemon. It was a great thing to have around last winter when I thought I’d die. No seriously. I was in the midst of two TERRIBLE bouts of severe cold/bronchitis & it really helped immensely. I added it to tea & I had spoonfuls of it straight from the jar. I’m still making a few jars of it for this winter. However this year… I’m also going with spiced alcohol.
Truth be told, I
am not was never a bourbon girl. Not really. I’d drink it in an old fashioned, even drink it on the rocks. But it’s never been my favorite thing to drink alone. But lately, when it comes to infusions & whipped creams & baked goods & even pickles… bourbon has become my “boo thang.”
Jay loves him some bourbon. He’s my go-to bourbon guy. If I need it for a recipe, I ask him. Which one is best in this, which one would be good for that, which is too expensive to bake with (notice: don’t touch the Pappy Van Winkle, whatever you do), which one would go well in cake, you get the idea.
‘Tis the season for warming drinks. Bourbon, brandy, whiskey, etc. Fall & winter just screams for that kind of thing. Hot toddy’s, hot milk punch, hot buttered whiskey, all that. And like I said, while I’m not a fan of straight up bourbon, I do enjoy some infused varieties. I added that cherry bourbon to Cokes all winter, not to mention I made chocolate sauce with it. And listen: who wouldn’t love some vanilla-infused spiced bourbon?
Loony people, that’s who.