Infused Rye Whiskey

Infused Rye WhiskeyRecipe
Photo: Andrew Thomas Lee; Styling: Kaitlyn Du Ross


Infused Rye Whiskey infuses American rye with roasted pears and vanilla. The vanilla adds some softness—a sense of sweetness—without adding additional sugar.



Serves 18 (serving size: about 1 1/2 ounces)

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes

Nutritional 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


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)


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.