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.
On their way to greatness.
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.
Drink up.
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.
My secret ingredient.
The result was delicious. Look for more creative cocktails soon using our orange infusions. Cheers!
Orange-Hibiscus Sidecar
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.
That sounds exotic and Southern and perfect. You’re someday going to sell this for huge money ,and I’m getting free access on your blog.
Jester Queen recently posted..Rider
I can only hope you’re right. :p
Lauren recently posted..Orange-Hibiscus Sidecar
Lauren this looks delicious! With all of your orange infusions, it sounds like you have lots of fun cocktails in store. Can’t wait to see what you come up with next!
I love your cocktails!
Greg recently posted..Sunday Suppers: Sweet Meets Meat
Why, thank you! Of course, you know I love your cocktails, too, so that means a lot coming from you!
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