I love the combination of smoke and spice with whiskey, and this infusion has both in spades. Use a good rye whiskey as it isn’t as sweet as bourbon, and will allow the smokey, citrus characteristics to shine through. Feel free to remove the seeds from the peppers to dial down the heat.
- 1 quart of rye whiskey
- 2 smoked chipotle peppers, split
- ¼ Cup of honey
- Rind of a whole orange
- 1 Tablespoon whole cloves
In a skillet over medium heat, toast the cloves, tossing regularly for about four to five minutes, or until you can smell them. Set aside. In a mixing bowl, combine honey with three ounces of whiskey. Put the mixture into a medium saucepan, and add the chipotle peppers, cloves, and orange rind. Simmer for five to seven minutes, and let cool. Add mixture to a clean, one-quart Mason jar, and fill with whiskey. Shake to combine, and place the jar in a cool, dark spot for 24 to 48 hours, shaking and tasting for doneness every 12 hours. Strain through a fine mesh strainer, and then again through a coffee filter.