From the authors of"e;Shake: A New Perspective on Cocktails"e;comes"e;Infuse,"e; a recipe book filled withfresh andflavorful oil, spirit, and water infusions.
Authors Eric Prum and Josh Williams passion for infusing oils, spirits and waters began one summer nearly a decade agowhen the two first madepeach-infused bourbon. They were awestruck. The seemingly simple process ofadding fresh, local peaches to a Mason jar of Kentucky Bourbon, and infusingthe mixture for a handful of weeks had somehow resultedin something so muchgreater than the sum of its parts.
In"e;Infuse"e;theauthors share not only their favorite infusion recipes, but also how to usethem in food and cocktails, like aspicy chili oil added to a grilled pizzabianca or a hot toddy spiked with the peach bourbon that started it all yearsago.With more than 50 recipes for infusing oils, spirits and waters, "e;Infuse"e;provides instructions, quick tipsand plenty ofinspiration for how you can make delicious infusions part of youreveryday."e;
Crown Publishing Group
Water, Spirit, Oil