It’s officially Autumn, guys. You have no idea how much I love this time of year. It’s finally getting cooler. I can break out my awesome boots, sweaters, beanies, scarves, pea coats, etc… And on top of that everything smells like it has been coated in a wonderful layer of spice. It is absolutely wonderful.
Sure, pumpkin spiced EVERYTHING is now decking out your local supermarkets … which is sometimes not that good. Example: Pumpkin Spiced Tissues. SERIOUSLY?! Not. Even. Kidding.
Anywho, we are getting closer and closer to the big holiday feast known to some as Thanksgiving. With that comes the deliciousness that is sweet potato casserole. Oh how I love that crack. A few months ago I was talking with some of my friends about infusing alcohol and how easy it actually is. I was dared to make an infused bourbon that would use sweet potatoes. They didn’t believe me, saying that I’d probably ruin good alcohol in the progress… well boy-o-boy did I show them!
I made some tasty sweet potato and cinnamon infused bourbon, guys. AND! It was super easy. So without further mumbo jumbo, let’s do this.
Sweet Potato and Cinnamon Infused BourbonIt's a thing. A delicious, magical thing.
Makes 1 pint of finished infused bourbon.
- Bourbon – the better the quality, the scotch-ier it will taste and the harder it will be to infuse. Stick with a mid-range bourbon like Jim Beam or Bulleit. I used the latter. (8oz and an additional 8oz for later)
- 3-4 Cinnamon Sticks
- 8oz of peeled and cubed Sweet Potatoes
- 1 clean jar for infusing (I used a canning jar with a wide mouth)
- Strainer, small coffee filters, funnel (optional), and 2 bowls.
- 1 jar for the finished liquor (I recycled an Archer Farms salad dressing jar)
- Prep your sweet potatoes if you haven’t already – they need to be cleaned, peeled, and cubed into 3/4” cubes.
- Place the cinnamon sticks and sweet potatoes into your infusing jar.
- Pour in 8 oz of whiskey.
- Seal and label jar with the date. Then give it a good shake and place in a cool dark place for 2 weeks or up to 1 month. The longer it infuses the stronger the flavor will be.
- Shake the jar every few days – it helps with the infusion. Just be on the look out for any fishy spots… if that happens that means something contaminated your jar and you will have to start over again. This didn’t happen to me, but it has happened with infusions in the past.
- Once your jar has infused for the proper amount of time it’s time to strain and filter the dark amber goodness. It will definitely be darker than it was when you started this journey and that’s okay. Cinnamon does that. Also, you will lose some bourbon when it gets absorbed into the sweet potatoes. It won’t be a lot, so don’t worry.
- Line a strainer with some coffee filters then slowly start to filter out all the tiny particulates. You are going to repeat this process 3 to 5 times to make sure that you get every bit out of the infused bourbon. Use two bowls and strain from one into another and vice-versa.
- Once it has been properly strained, go ahead and take your funnel and your bottle of choice and pour the bourbon in. After that you’re going to pour the remainder of your bourbon into the bottle as well. Both the infused and non-infused bourbon will meld together and balance into a perfect blend of delicious, cinnamon and sweet potatoy goodness. I let it sit for an additional 2-3 days that way everything is nicely mixed.
- If you want to make a fancy label, great! I also dated my bottle so I know when it was bottled and infused.
- The infused bourbon will last for several months. I recommend using it in our next awesome Doctor Who-inspired cocktail (coming soon!). This bourbon is also excellent by it’s self in a rocks glass.
Have you ever tried your hand at infusing alcohols before? If so, tell us how they turned out in the comments! And be sure to stay tuned this week for our awesome Beer and Bacon Theme Week starting on Monday!
If you want to make this, please let us know how it turns out / how you like it! We love hearing from your guys, so please, don’t be shy!