E
N
G
LI
S
H
9
BOURBON W VANILLA BEANS + ORANGE PEEL
•
2 oranges
•
2 whole vanilla beans
•
750 mL bourbon
whiskey
Use a vegetable peeler to peel each orange. Remove only
the orange portion, leaving the bitter white pith behind.
Slit each vanilla bean down the side.
Combine orange peels, vanilla beans and bourbon in
dispenser. Do not exceed MAX fill line on the dispenser.
Allow ingredients to infuse for about 1 week.
To use bourbon, strain and discard the
orange peels and vanilla beans.
VODKA + STRA BASIL
•
10 strawberries
•
1 sprig fresh basil
•
750 mL vodka
Slice strawberries into pieces.
Combine strawberries, basil leaves and vodka in infuser
dispenser. Do not exceed MAX fill line on the dispenser.
Allow ingredients to infuse for about 48 hours.
T JALAPEÑO
•
3 jalapeños
•
750 mL tequila
Slice jalapeños into ¼ inch size pieces, including the seeds.
Combine jalapeños and tequila in infuser dispenser.
Do not exceed MAX fill line on the dispenser.
Allow ingredients to infuse for about 36 hours.
SANGRIA
•
1/2 cup brandy
•
1/4 cup lemon juice
•
1/3 cup frozen
lemonade
concentrate
•
1/3 cup orange juice
•
750 mL bottle
dry red wine
•
1/2 cup triple sec
•
1 lemon
•
1 orange
•
1 lime
•
1/4 cup white
sugar (optional)
•
8 maraschino cherries
•
2 cups carbonated
water
Slice lemon, lime, and orange into slices, then into quarters.
Combine brandy, lemon juice, lemonade concentrate,
orange juice, red wine, triple sec and sugar in
infuser dispenser. Float slices of lemon, orange,
lime and maraschino cherries in the mixture. Do
not exceed MAX fill line on the dispenser.
Allow ingredients to infuse for 1-2 hours.
For a fizzy sangria, add club soda just before serving.
