Infused bourbon? Is that a thing?
Yes, my friend. Yes, it is. And it’s one of the best things.
I’ve attempted a lot of projects this past year that I may not have had things been, ahem…different.
One of those is ramping up my cocktail game. Since going out to get cocktails has not been much of an option for almost a year, I’ve learned a lot about how to make my own. It’s been a learning experience, a lot of fun, and I have saved money. What’s not to love.
Infusing liquor is different than making a cocktail. You’re essentially infusing the flavor into the liquor, and trusting that the end result will be good. It doesn’t always work — I tried to make cake infused vodka, which did not work out how I wanted. So it’s an experiment for sure.
The process is super easy, but it does take a few days. I made mine with homemade oatmeal cookies. While you can try infusing your bourbon with store-bought cookies, I can’t promise that preservatives won’t affect the end result. My cake-flavored vodka tasted okay, but had a greasy, shortening like mouthfeel, I think because I used a store-bought cake. So if you buy cookies, just make sure they don’t have a lot of junk in them. And raisins or no? That’s up to you.
For the bourbon, I recommend something decent, but definitely not expensive or rare. I used good old Maker’s Mark, and it turned out perfect.
Once you infuse, you’ll need to strain. I strained once through a cheesecloth, and once through a coffee filter, and I thought it was perfect. If you want it more clear, you can continue to strain, but you may lose more flavor.
You can drink this straight, and it is delicious. But my favorite way to use it is in an Old Fashioned with maple syrup and walnut bitters
. So. Good.
Oatmeal Cookie Infused Bourbon
This infused bourbon is made with two ingredients and is an impressive way to ramp up cocktail night. Makes the best old-fashioned you’ll ever have.
- 1 dozen or so oatmeal cookies preferably without preservatives
- 1 liter bourbon such as Maker’s Mark
Divide the cookies between two quart-sized mason jars.
Pour about half the bourbon in each jar.
Put the lid on and shake. Leave on the counter, at room temperature for at least 3 days, but the longer you leave it, the more flavorful it will become. Periodically shake the jars. You can also open them and taste/smell the bourbon to see how much oatmeal cookie flavor you have.
Once you’re ready, strain the bourbon through a cheesecloth-lined sieve, and then through a coffee filter.
You can continue to strain if you’d like.
Transfer the bourbon back to the original bottle, and store in the refrigerator. It should keep for several weeks.
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
Storing leftovers: Due to the butter content, I stored this in the refrigerator, and recommend it.
Ingredient information: Your cookies should be free of fillers or preservatives, and not made with shortening for best results.
Sourcing: I used real maple syrup and walnut bitters to make an old-fashioned with this bourbon, and it was probably one of my favorite drinks ever.
Pairs well with: Chewy Browned Butter Oatmeal Cookies