Infused Rye Whiskey infuses American rye with roasted pears and vanilla. The vanilla adds some softness—a sense of sweetness—without adding additional sugar.
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)
How to Make It
Combine 1 cup sugar and 1/2 cup boiling water in a 2-cup glass measuring cup, stirring until sugar dissolves. Set aside.
Preheat oven to 300°.
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.