ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Infused Rye Whiskey

Photo: Andrew Thomas Lee; Styling: Kaitlyn Du Ross

 

Hands-on time 20 mins
Yield Serves 18 (serving size: about 1 1/2 ounces)
Infused Rye Whiskey infuses American rye with roasted pears and vanilla. The vanilla adds some softness—a sense of sweetness—without adding additional sugar. 

Ingredients

  • 1 cup Demerara or turbinado sugar
  • 1/2 cup boiling water
  • 16 sage leaves, thinly sliced
  • 8 ripe pears, coarsely chopped
  • 2 vanilla beans, split
  • 1 (750-milliliter) bottle rye whiskey (such as Bulleit)

Nutrition Information

  • calories 102
  • fat 0.0 g
  • protein 0.0 g
  • carbohydrate 3.1 g
  • fiber 0.1 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 0.0 mg
  • calcium 0.0 mg

How to Make It

  1. Combine 1 cup sugar and 1/2 cup boiling water in a 2-cup glass measuring cup, stirring until sugar dissolves. Set aside.

  2. Preheat oven to 300°.

  3. Combine sage and pears in a 13 x 9-inch glass or ceramic baking dish. Scrape seeds from vanilla beans; add seeds to pear mixture. Chop beans; add to pear mixture. Add 3 tablespoons sugar syrup to pear mixture (reserve remaining sugar syrup for another use). Bake pear mixture at 300° for 20 minutes or until pears are browned and mixture is fragrant. Combine warm pear mixture and whiskey in a large bowl. Pour mixture into a container with a lid; cover and store in a cool, dark place for 1 week, shaking occasionally. Strain out solids when ready to use.