Are you the kind of person who goes “off recipe” when cooking a big meal? Do you ever sit with a glass of bourbon mentally devising the different ways you can take this wonderful drink and make it even better? If you’re a risk-taker who likes to dabble, invent, experiment, and concoct (especially when it comes to your alcoholic beverages), you’ve come to the right place! This book guides you step by step through the process of creating unique and delicious alcoholic infusions and blends as well as infused cordials and crèmes—all with simple ingredients and all within the confines of your home. You don’t need a special degree or fancy equipment, just this book and a propensity for trying something new.

Take care to choose your ingredients wisely. The farm-to-table world we live in today is brimming with opportunities to pair fresh, local ingredients from farmers’ markets and local outlets with spirits. Concurrently we enjoy the benefit of a global economy of trade, giving us the ability to source far-off fixings. With these two tools one can create some truly stunning concoctions. When purchasing fruits and vegetables for infusions, the closer to home it is grown, generally the better and fresher tasting. When seeking exotic ingredients the Internet can provide just about any herb or spice one can imagine. This handbook should be used for inspiration, but the sky truly is the limit when pairing your ingredients. Herein lies both a collection of somewhat simple recipes for the beginner as well as some more advanced infusions and cocktails from some of today’s leading mixologists. Whatever flavors suit your palette, The Home Distilling & Infusing Handbook is here to get you started.

The craft of distillation holds within it both a winding history and a modern, pioneering spirit. For centuries the human race has found wonder and respite in a glass of hooch. From large mass-producers to the moonshine farmers and all the small-batch producers in between, today our planet yields a vast collection of alcoholic tinctures. The variety is bountiful thanks to our global trade routes—moving harvests of grain, fruit, spices, and botanicals—and the numerous crafting options available to the apt distiller. Credit must also be placed on the recent surge of small-batch distilleries opening their doors on a global scale.

This book is full of infusion recipes for the home distiller: a distiller limited in his or her licit options. Some claim infusion is a form a distillation, while others stand opposite. Nevertheless, the infusion process, for a master distiller, is but one tool resting on the tip of their bibulous paintbrush. For many spirits such as gin and flavored vodkas, macerating (or infusing) herbs, fruits, and other botanicals may play a key role in a label’s creation. Some gin makers, for example, soak juniper berries or other botanicals in the base alcohol before succeeding rounds through the still take place. Even though you may not be able to build a still and go into business producing whiskey, it may be helpful to have a general understanding of common distilling methods and techniques. Understanding the thought that some producers put into creating the most pure neutral spirit leaves one with an appreciation for choosing an infusion base wisely—and an appreciation for using locally sourced farm-fresh ingredients when infusing at home.