A top quality spirit -- and a killer cocktail made with one -- is a beautiful thing. Add a custom infusion, and it'll go from great to mind-blowing. These mouthwatering recipes hail from Death + Company, one of the best bars in the county that specialized in intricately crafted, powerfully delicious mixology -- and there are even more in the Infuse box.
Give it a shot for yourself next time you want to impress during a round of at-home drinks. And remember, infusing is an art, not a science — the ideal time can vary based on ingredient type, freshness, and your own personal preference. Taste frequently, and don't be afraid to stop the infusion short or let it ride a while longer.
THE INFUSION
Red Thai Chili Rye
Crumble dried red chiles and add them to the infusing rod, filling it most of the way. Fill the decanter with rye, cap and add the infusing rod, and swirl thoroughly. Infuse at room temperature for ten to twenty minutes , swirling occasionally. Taste it every few minutes, and stop the infusing once the rye is spicy enough for your liking.
THE COCKTAIL
Stolen Huffy
- 1.5 oz red thai chili rye
- 1 tsp mezcal
- .75oz sweet vermouth
- .5oz curacao
- 1 tsp simple syrup
- 1 dash angostura bitters
Add all ingredients to a large glass with ice and stir thoroughly. Strain into a coupe glass.
THE INFUSION
Ancho Chili Vermouth
Stem and coarsely chop 3 dried ancho chiles and add them to the infusing rod. Fill the decanter with vermouth, cap and add the infusing rod, and swirl thoroughly. Infuse at room temperature for one to two hours , swirling occasionally.
THE COCKTAIL
DJ Flamethrower
- 1oz tequila
- .5oz mezcal
- 1oz ancho chili vermouth
- .5oz grapefruit juice
- .5oz lime juice
- .75oz cinnamon syrup
- 3 dashes angostura bitters
- Cinnamon to garnish
Add all ingredients to a mixing tin with 3 ice cubes and shake briefly. Strain into a pilsner glass filled with crushed ice, then add the bitters. Grate a little cinnamon over the drink, then garnish with the cinnamon stick.
THE INFUSION
Cacao Nib Blanco Tequila
Fill the infusing rod with 3 tablespoons of cacao nibs. Fill the decanter with blanco tequila, cap and add the infusing rod, and swirl thoroughly. Infuse at room temperature for 45 to 75 minutes , swirling occasionally.
THE COCKTAIL
Single Origin
- 2oz cacao nib blanco tequila
- 1 tsp coffee liqueur
- .5oz pineapple juice
- .5oz lemon juice
- .5oz simple syrup
Add all ingredients to a mixing tin with ice and shake thoroughly. Strain into a coupe glass.
