Bourbon infused with cloves, white peppercorns, allspice, cinnamon,
vanilla bean, nutmeg, ginger root, mandarin peel, brown sugar, and white sugar.
As always, 100% Snake Oil Free.
3 cups cheap bourbon (Evan Williams)
1 t whole cloves
3/4 t white peppercorns
3/4 t whole allspice
2 cinnamon sticks
1 vanilla bean, cut into 4 pieces
1 whole nutmeg, broken into chunks*
1 2-inch piece ginger, thinly sliced
Peel from one small mandarin
1/4 cup brown sugar
1/2 cup white sugar
3/4 cup water
*wrap it in a towel and whack it gently with a meat mallet.
Measure bourbon into a clean 1-quart canning jar.
Add everything except the water and sugar. Resist the urge to top it off with more bourbon: you'll need the extra space later.
Put the lid on the jar, "finger-tip tight" (just until you start to feel resistance when you tighten. This allows gas to escape instead of building up and breaking the jar).
Put the jar into a sous vide bath and add water up to the neck of the jar. Set the immersion circulator to 135 and turn it on. Let it cook for 4 hours.
Strain out the solids and transfer them to a small pan with the sugars and water. Bring to a simmer and cook until the sugar dissolves. Strain into the jar with the bourbon.
Please don't sue me when this doesn't actually cure what ails you.
The Johnson Family Cookbook