a pear you won't soon forget

We've introduced you to various flavor infusions via Vodka, Gin, Whiskey etc, however, infusing vodka is one of the easiest spirits to work with because it's very neutral—making it a wonderful base. Things like fruit, cinnamon sticks, herbs and citrus rind all make for wonderful infusing elements.

Today we're introducing you to our infused Vodka (or Gin) with Pear, Apple and Chai Tea. The Chai gives just that little extra zing making it great for Autumn cocktails that will impress your most discerning guests. Let’s just say you’ll be thanking us next week when you’ve killed the whole bottle.

Ingredients:

• 1 Litre Vodka or Gin
• 2 Jolie Rouge Pears
• 1 Green Apple
• 1-2 Chai Tea Bags

Place vodka in a jar with a tight fitting lid.

Soak the tea bags in the vodka for one hour, then remove and discard. In the meantime, slice up the pear and apple–add to the jar.

Let pears, apples and vodka sit for one week in a closed container.

Once your week is up, your liquor is done infusing. You can strain the pears and apple out of the vodka, and eat or trash, I know what I'd do.

Come back later for a fantastic cocktail recipe using this infusion.

Cheers!

quite literally on the rocks

Why use Whiskey Stones instead of ice? Well, because Whiskey Stones are the perfect compliment to high quality whiskey. They keep it at the perfect sipping temperature, about 50 degrees, whereas ice cubes melt and change the consistency.

A handful of regular ice will take a drink to just under 40 degrees, and to deep freeze a drink quickly, there is nothing better. However, some drinks you neither want to dilute nor deep freeze. Temperatures in the high 30s are far too cold for good whiskey. Reason being that the wood oils in the whiskey, which have leeched into the liquid from the carefully selected cask it was aged in and which carry all the flavor, tend to congeal and “close down” the flavor of the drink itself when the temperature goes below 50 degrees. Stones are designed to “take the edge off without diluting or closing down the flavor.”

Specifically, 3 stone cubes in a glass containing 2-3 oz. will take the liquid temp from mid-70s to the 50s. We tried them with other types of drinks as well and thought they did a great job of keeping the drink chilled without diluting the flavor or consistency.

Cheers!

Perfect for the season - Mulled wine

When the holiday parties and entertaining starts, nothing smells better or warms the soul more than mulled wine. Traditional mulled wine is a warmed wine that has been sweetened with sugar, citrus and spices. This simple recipe would be perfect for the start of the holiday season - made ahead of time to get the inspiring aroma throughout the festivities.

What you need:

Two bottles of red wine
3 oranges sliced in rounds and then halved

1 lemon sliced in rounds and then halved
1/2 cup brandy
10 cloves
1 to 1 1/4 cup sugar
1 tsp vanilla
5 cinnamon sticks
3 tsp grated ginger

Combine wine, citrus, vanilla, brandy & sugar in a large pot on medium heat. Do not boil and stir often to ensure the ingredients dissolve. Once dissolved, add the spices (preferably tied in a cheesecloth bag) and cook on low for 30-45 minutes. Serve in mugs and enjoy!