As I mentioned, the ladies over at Boozed + Infused have inspired me to try a few liquor infusions recently. Our latest experiment (spearheaded by the hubby) was a trio of orange infusions: valencia orange brandy, naval orange brandy, and valencia orange vodka.
For each of the infusions, we used 1 1/2 Tbs of zest per cup of liquor, and let it infuse for 5 days. We tested after 3 days and decided they could each use a little more time. After the flavors were perfect, we strained the zest out, and the only thing left was to figure out what delicious cocktails we could make with our newly infused liquors. Thus was born the orange-hibiscus sidecar.
I was inspired by Alicia’s recipe for a hibiscus sidecar, but I had to turn it a bit inside-out, since she used hibiscus-infused brandy for hers. I used my orange-infused brandy instead, and added a float of hibiscus tea.
The result was delicious. Look for more creative cocktails soon using our orange infusions. Cheers!
3 oz orange-infused brandy
1 1/2 oz Grand Marnier or Cointreau
1 oz fresh lemon juice
a cup of hibiscus tea, brewed double-strength
Combine the brandy, Grand Marnier or Cointreau, and lemon juice in a cocktail shaker with plenty of ice. Shake well and strain into cocktail glasses. Using the back of a spoon, float a couple of spoonfuls of the tea on top of each glass. Makes 2.