This salty, sweet, and woody infusion is a perfect base for mixing a desert cocktail, though I wouldn’t gild the lily with too many other cocktail ingredients. Shake it up with an ounce of Bailey’s or an ounce of pumpkin spice liqueur for a decadent after dinner sweetie. Also, whatever you do, don’t throw away the boozy, caramel fat-cap you skim off the top. Melt it down and pour it over ice cream, stir it into coffee, or smear it on cinnamon toast. It’s almost better than the infusion itself.
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