Category Archives: macerations/infusions

asian pear bourbon

2 asian pears, sliced thin 2 vanilla beans, split 2-3 cinnamon sticks 4-6 oz ginger, sliced thin 2 bottles bourbon (i used jim beam) maceration time: 3 weeks   while i am happy enough about how this one came out, … Continue reading

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slow burn tequila (updated)

3 oranges, pithed, peeled, and sliced thin 5-6 cinnamon sticks 2-4 anaheim or korean peppers, sliced 4 thai chilis, sliced 2 ruby peppers, crushed 2 bottles of white tequila   i’ve been experimenting with this one, since the first batch … Continue reading

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slow burn tequila

3 oranges, sliced thin 2 cinnamon sticks 2 ruby peppers 3 fresno peppers, sliced   combine with roughly two bottles of white tequila.  soak for 4-5 days.  any more and the spice gets out of hand. i’m really happy with … Continue reading

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plum gin

1 lb plums 2 bottles gin   pit and slice plums.  combine with gin.  takes about 2 weeks.  delightful stuff.  the plum balances out the astringency of the gin and plays well with the botanicals.

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cinnamon-apple tequila

this one’s still in the experimental stages, so i only made about a pint, but i think it’s got some real potential.  i found a granny smith apple kicking around behind the bar, and after trolling through a list of … Continue reading

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cucumber vodka

as per my previous post, we like to make our own ingredients at quoin, and though the citrus was in response to an existing demand, i also wanted to make a cucumber vodka, because a) i think it will be … Continue reading

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citrus vodka

we do not, for the most part, carry flavored vodka a quoin.  it’s just not our thing.  but when enough people ask for something, you really should give it to them.  this is the hospitality industry, after all.  and people … Continue reading

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