Winning Infusion Cocktail: The Marriage of Figaro by Judy Bronson

A little over a month ago I took in the final submissions for the Infused Spirits Cocktail Contest. I knew that getting the results would take some time given the nature of infusions and today I am thrilled to announce the winning cocktail. It is The Marriage of Figaro by? Judy Bronson who writes the fun blog Cocktations.

What made this drink stand out from the rest? Complexity, creativity, and richness in balance. The drink begins with fig-infused Four Roses Bourbon and she prescribes not just any old fig, but a combination of Turkish and Mission figs and this combination with FR's yellow label is stunning. This is a bourbon you can take into a multitude of other whiskey cocktails, especially those bare bones classics like a Brown University or Ward Eight. There is a lot of potential in this whiskey infusion.

When we add the other two ingredients in Bronson's recipe the drink becomes even more interesting. One is the always useful St. Elizabeth Allspice Dram and the other is Cardamaro. The latter is a unique amaro (bitter liqueur) with notes of cardoon and blessed thistle? that add an exotic quality unfound in similar spirits and it works really well in this drink, consider it essential.

Anyway, check out The Marriage of Figaro recipe and Judy's original submission. Thank you to all who participated, it was fun to explore your infusions, and congratulations Judy!

The next contest theme will not be as labor intensive, but no less flavorful. More on that later.

Follow me on Twitter or Facebook.

View the original article here

Tisane / Herbal Infusion Basics

Herbal teas are a major part of the tea world… even though they're not technically teas. Learn about the difference between a "tisane" (or herbal tea) and a "true tea," how tisanes are categorized, and how to make tisanes at home.

Tea vs. "Herbal Tea"

With a title like "herbal tea," you'd think that chamomile, mint, rooibos and the like would be tea. However, all "true teas" (green tea, black tea, etc.) are from the same plant, Camellia sinensis.

What is commonly referred to as an "herbal tea" is actually an infusion or decoction made from a plant other than Camellia sinensis. For this reason, there is a trend toward the use of terms like "tisane" (pronounced tea-zahn), "botanical" or "infusion."

Types of Tisanes

Tisanes are usually categorized by what part of the plant they come from. Here are some examples of each of the major categories of tisanes:

‧ Leaf tisanes: lemon balm, mint, lemongrass and French verbena
‧ Flower tisanes: rose, chamomile, hibiscus and lavender
‧ Bark tisanes: cinnamon, slippery elm and black cherry bark
‧ Root tisanes: ginger, echinacea and chicory
‧ Fruit/berry tisane: raspberry, blueberry, peach and apple
‧ Seed/spice tisanes: cardamom, caraway and fennel

Sometimes, tisanes are made from a blend of plant types or from multiple parts of the same plant. Occasionally, tisanes are made from moss, stems or other plant matter. Kombucha is often classified as a tisane, but it is technically a symbiotic colony of yeast and bacteria (or "SCOBY").

Tisanes may also be classified as medicinal or not. While many tisanes are high in antioxidants and nutrients, some have long histories of medicinal use, while others are typically consumed for simple enjoyment. "Detox teas" are a popular category of medicinal tisanes.

How to Make Tisanes

Most tisanes should be prepared as an infusion or a decoction.

Decoctions release more essential oils and flavor from plant matter and are often used for plant matter with tough surfaces or smaller surface areas. For this reason, leaf, flower and seed tisanes are generally steeped, whereas bark, root and berry tisanes are generally prepared as decoctions.

Brewing times and proportions for tisanes vary widely. They may be as short as two minutes or as long as 15 minutes, and may require as little as a pinch of plant material per cup of water or as much as several tablespoons per cup. Luckily, most vendors will supply you with instructions for each type they offer.

If your tisane comes with brewing instructions, use them and then adjust the quantities/time to your tastes. If not, ask your supplier or search online for instructions for that particular tisane.

Warning: Never use an aluminum pot to prepare a tisane. Aluminum is a reactive metal, so it can react with the herb and, depending on the plant type, it may produce a very toxic beverage.

View the original article here

New Cocktail Contest: Spirit Infusion

I'm thinking that the newest cocktail contest will be an easy one, but I'm also hoping to see some submissions with a very creative twist. The theme I chose on this round is Infused Spirits. The contest is open through Saturday, September 24th so there is plenty of time to come up with a spectacular cocktail.

Infused Spirits... It is a pretty open ended category and I like that because that means you can do whatever you want. Think of all the combinations possible: all of the liquors are available as a base and every flavor one could possibly think of adding to any of those is open for use. Whiskies, vodkas, rums, gins, tequilas, brandies and everything in between. Fruits, vegetables, herbs, spices, and (dare I say) even meats or a combination of any of those are free for the taking.

Also, I am not limiting it to house made liquor infusions. If there is a great cocktail you have made with a commercial infusion, submit it. There are some flavors, especially in vodkas, that I would not want to touch and know I cannot come close to replicating. Gran Centenario Rosangel Tequila and Charbay Green Tea Vodka are two of those in my book.

The catch is that you not only have to come up with or find a great infusion, but there has to be a use for it as well. This is a 'cocktail' contest and we need drinks to judge.

Good luck and have fun. I look forward to seeing what you have for us this time.

Submit an Infused Spirit cocktail recipe here...

Follow me on Twitter or Facebook.

View the original article here