Cocktail Jar How To

(Photo by Katie E Burke)

"HELP!  I just purchased a cocktail infusion jar and now I don't know what to do?"

or

"Someone gave me this awesome infusion jar as a gift, now what?"

Is this you? Don't worry, we've got your back!  Below is Tara's extensive guide to the cocktail infusion jars... and if you need more help, reach out!  That's what we are here for.

SMALL BATCH HOW TO (Booze)

Open Jar, remove sugar cube(s), and divide cubes into 1/2 or 1/3 (this is up to you- how sweet do you want it to be)

Replace the desired amount of sugar in your jar (save the rest in the refrigerator for your 2nd, and 3rd infusions)

Fill jar with desired booze (if you need help with pairings, let us know), put lid on and place in the refrigerator for 3 days.

On day 3 use a cheese cloth or strainer to pour your freshly infused booze into a container.  Keep the solids in their jar.  Add your reserved sugar to your jar of fruits and infuse again.

You can redo this process a few more times.  I would recommend infusing each jar a total of 3/4 times.  

"I have my infused booze. Now what?"

How you choose to imbibe is up to you, but we have a few basic ideas, as well as some more complex ones, so, again, if you need additional help with this, reach out!  There are so many flavors of infusion jars, I usually let my flavor profile dictate what to make with my infusion.  For example, if I have infused the "pineapple jalapeño" with tequila I use my new infusion to make margaritas, and I skip any added sugar in the recipe.  If I have infused the "hibiscus ginger" with vodka or gin, I make the most delish and easy vodka/gin tonics with my infusion.  The "brunch punch" infusion I most prefer is a spiced rum.  The result of this infusion is so delish I usually just enjoy sipping the rum as is, however, I do enjoy using the infused rum for tiki cocktails such as Jungle Birds, or a Tiki Swizzle.  We love to hear what you're making, so if you've created a new favorite, reach out.  I have heard about the most delish Moscow Mules made with the Hibiscus Ginger, so keep us posted.

"What do I do with my left over fruit?" 

If you're interested in creating a simple syrup from your leftovers fruits, simply toss them in a saucepan and maybe add an herb or two (something like rosemary, or mint, maybe a chili , thyme, or even some spices like cinnamon sticks, whole allspice, or even peppercorns... feel free to get creative) 

Add a cup of water to your sauce pan, as well as your cup of sugar, and over medium-low heat, let the mixture simmer slowly, stirring occasionally... (keep this up for about 10 minutes). Turn off heat and let the mixture sit for about an hour.  Strain this into a clear jar and refrigerate.  Don't forget to label and date your syrup. 

The ratio for simple syrup is either 1 to 1 (water to sugar) or if you want it extra syrupy, 1 to 2.  

BIG BATCH HOW TO

"So, I have a party and I want to make a lot with my little jar. What do I do?"

This is a fun one!  I would recommend taking you entire jar contents and dumping them into a much larger pitcher.  Then, simply fill your empty jar 4 to 5 times with the booze of choice, and add to your pitcher.  Place the pitcher in the refrigerator for 3/4 days and let it infuse.  When the time is up, strain like you would for a small batch and add your solids back to your little jar.  Go ahead and forgo the sugar and infuse your small jar one last time, because, why not?

Your big batch of infused booze has MANY possibilities.  We like making party punch with ours, or adding the infusion in small quantities to something bubbly like champagne, sparkling rose, or Prosecco.  For big batch cocktail ideas, reach out.  

"Can I make these without alcohol?"

Yes!  Of course you can.  The process for making these without booze is simple.  

JUST ADD HOT WATER!

Here's some ideas:

AROMATIC CITRUS

Fill jar with boiling water. Cap Jar. Allow to cool in fridge. Strain 1.5 oz into a cup of hot tea or glass of iced tea, sparkling water or citrus juice.

HIBISCUS GINGER LEMON

Fill jar with boiling water. Cap jar. Allow to cool in fridge. Strain 1.5 ounces into a cup of hot tea or glass of ice tea, sparkling water, or fruit juice.

PINEAPPLE JALAPEÑO

Fill jar with boiling water. Cap jar. Allow to cool in fridge. Strain 1.5 ounces into a glass of pineapple juice. Try a salted rim and squeeze of lime if desired.

BLOODY MARY

Fill jar with boiling water. Cap jar. Allow to cool in fridge. Strain 1.5 ounces into a glass of low salt tomato juice. Try a salted rim, celery stalk and squeeze of lemon if desired.

SANGRIA

Fill jar with boiling water. Cap jar. Allow to cool in fridge. Strain 1.5 ounces into a glass of pomegranate juice and top with a splash of sparkling water or lemon lime soda.

And of course, you can make a larger batch of simple syrup with the jars and add it to soda water!

We hope to add to this from time to time, and keep expanding it, as the popularity of these jars has grown.  Check back from time to time, and reach out if you have questions.  We would love to hear your thoughts.  

TO BUY A JAR OR TWO: CLICK HERE

Featured Image and Front Photograph both by Katie E Burke (find her on IG HERE). All other images and video in this online journal are by Custard Boutique.