Category Archives: macerations/infusions

asian pear bourbon

Posted on January 7, 2012 by Dallas Taylor

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)

Posted on December 11, 2011 by Dallas Taylor

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

Posted on October 20, 2011 by Dallas Taylor

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

Posted on October 14, 2011 by Dallas Taylor

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

Posted on September 15, 2011 by Dallas Taylor

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

Posted on September 15, 2011 by Dallas Taylor

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

Posted on September 15, 2011 by Dallas Taylor

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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old-fashioned rye

Posted on August 13, 2011 by Dallas Taylor

last night i came in to find the pound of rainier cherries i asked for had arrived.  i thought about using them for a soju infusion, but we’ve already got sweet cherry soju, and the stuff isn’t really moving super … Continue reading →

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green garden vodka

Posted on July 2, 2011 by Dallas Taylor

so, as an experiment, i set some vodka to macerating on wedneday night after i closed, and i checked up on it tonight (friday). wow, what a difference a couple of days makes.   here’s what i combined: 2 bottles … Continue reading →

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