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

Kellie Thorn
Recipe by Cooking Light November 2013

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Credit: Andrew Thomas Lee; Styling: Kaitlyn Du Ross

Recipe Summary test

hands-on:
20 mins
total:
20 mins
Yield:
Serves 18 (serving size: about 1 1/2 ounces)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

102 calories; carbohydrates 3.1g; fiber 0.1g.
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