Infused liquors have a wide variety of uses that I will share with you next week while I am on vacation ( more about that on Friday). The infusion takes a few days to mature, so begin your infusion this week.

Infusing is not magic. A cheap bourbon that you don’t enjoy drinking will not become the most delicious liquor you have ever tasted. After infusing, it will be an apricot flavored cheap bourbon that you don’t enjoy drinking. Keep this in mind when selecting your infusing liquor. Use the stuff you enjoy drinking. Here is how you prepare your Apricot Bourbon.

Apricot Bourbon

2½ cups good quality bourbon (Sally’s favorite is Bulleit and I can’t complain with that)

2 cups dry apricots, halved

¼ cup dark brown sugar

Put all ingredients in a large Mason jar and close lid.

Shake the jar until ingredients are well mixed. Let bourbon rest and shake once daily for 6 days.

Strain the bourbon, reserving the apricots. Put bourbon back in the jar and close lid. Store the bourbon in a cool dry place. Reserved apricots may be stored in a sealable container in the refrigerator for several weeks.

Picture ©Taylor Mathis

Recipe ©Sally James