Chef Chris Crowder demonstrates how to infuse your favorite liquors with herbs or peppers and shows how to make 3 delicious cocktails. Full Recipes Below.

Rosemary Infused Vodka
1 750 ml Bottle of Vodka
10 sprigs Rosemary, fresh
Combine vodka and rosemary in a sealable container and store in a cool dry place making sure the herb is covered by the vodka or may turn black. Agitate the mixture 2 to 3 times a day for 3 to 4 days. Strain through cheesecloth into the bottle. Seal and store in freezer.

Hard Lemonade with Rosemary Infused Vodka
1 Lemon, zested in large strips
4 cups Water
1 cup Sugar
6 Lemons, juiced
1 ½ cups Rosemary Infused Vodka
1 Lemon, sliced
6 small sprigs Rosemary
Zest 1 lemon into large pieces using a knife. Place lemon zest in a saucepan; top with 1 cup water and sugar. Bring lemon zest mixture to a boil, stirring occasionally, until sugar dissolves and liquid is syrupy, 5 to 10 minutes. Remove saucepan from heat and cool. Remove and discard lemon zest. Stir lemon juice and rosemary vodka together in a pitcher then pour in lemon syrup. Stir in enough water to fill the pitcher. Fill glasses with ice; pour hard lemonade into each glass. Garnish each glass with a lemon slice and small sprig of rosemary.

Mint Infused Rum
1 750 ml Bottle of Rum
10 sprigs Mint, fresh
Combine rum and mint in a sealable container and store in a cool dry place making sure the mint is covered by the rum or may turn black. Agitate the mixture 2 to 3 times a day for 3 to 4 days. Strain through cheesecloth into the bottle. Seal and store in freezer.

Strawberry Daiquiri with Mint Infused Rum
6 oz Mint Infused Rum3 oz Lime Juice1 1/2 oz Triple Sec1 1/2 teaspoon Sugar3 cup Ice15 Strawberries (fresh or frozen)
Pour all ingredients in a blender and blend at high speed for about 1/2minute. Strain into a Martini glass and decorate with a strawberry. Serve with a straw.

Serrano Infused Tequila
1 750 ml Bottle of Tequila
2 each Serrano peppers, fresh, seeded
Combine tequila and peppers in a sealable container and store in a cool dry place. Agitate the mixture 2 to 3 times a day for 3 to 4 days. Strain, if necessary, through cheesecloth into the bottle. Seal and store in freezer. Tequila gets hotter the more time the peppers stay in the bottle.

Watermelon Margaritas with Serrano Infused Tequila
2 tsp Sugar
1 Lime, cut into wedges
3 1⁄2 cups Watermelon, cubed and seeded
1⁄2 cup Serrano Infused Tequila
3 tbsp Sugar
3tbsp Lime juice
1 tbsp Triple Sec
6 cups Ice, crushed
Place 2 teaspoons of sugar in a saucer. Rub the rims of 6 glasses with one of the lime wedges and dip each rim in the sugar to coat. Combine watermelon, Serrano infused tequila, 3 tablespoons of sugar, lime juice, triple sec, and 1 cup ice in a blender, and process until smooth. Fill each glass with 1 cup of watermelon mixture in glasses. Garnish with a lime wedge and Serrano pepper.

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