Earlier this week I mentioned The Kentucky Bourbon Cocktail Book by celebrated Louisville bartender Joy Perrine and food-and-drinks writer Susan Reigler. Today I’d like to share Joy’s recipe for the Spiceberry, which she describes as her “drink for the holidays, Thanksgiving through Christmas, using the holiday flavors of spices and cranberries.”
The Spiceberry won first place in the 2006 Woodford Reserve Infusion Contest. (Don’t worry – I’m also including Joy’s instructions on how to infuse bourbon below.)
Spiceberry
1 part spice-infused Woodford Reserve
1 part Tuaca
1 part cranberry juice
Combine, shake over ice, and strain into a chilled glass. Garnish with half an orange slice and three fresh cranberries on a pick. (Or a starfruit, as in the Pam Spaulding photograph from the book, above.)
How to infuse bourbon
You’ll need:
1 liter bottle of Woodford Reserve (or bourbon of your choice)
Clean, clear 2-gallon or 1-gallon glass jar with plastic lid
Pitcher (glass, half-gallon)
Mesh strainer that fits over top of the pitcher
Coffee filters
Long-handled wooden spoon
Funnel
Bottle and cap for finished product (you may use the empty bottle from the bourbon used in the recipe)
Spice-infused bourbon
Combine equal parts of the following in a covered container and mix well.
Ground allspice
Ground cloves
Ground mace
Ground nutmeg
Ground ginger
Ground cinnamon
Pour the bourbon into the glass jar and add 2 tablespoons of the spice mix. Shake and let steep for 3 days. Strain into the empty bourbon bottle. Label, date and refrigerate until you’re ready to make your cocktail.
