So when we were looking for our first Christmas infusion, way back in 2013 it was a simple decision.
But, how to combine a Christmas pudding with a bottle of whiskey? There are several options, ranging from the 69 Colebrooke Row panettone bellini model (take a blender to a pudding and dissolve it as much as possible), otherwise, a ‘cold’ infusion as below, or a ‘hot infusion (using a sous vide) will also work nicely. For the Colebrooke Row approach you start at the end and deconstruct; for the latter two, you start with the ingredients and flavours of a Christmas pudding and build up.
This is a great, rich, spiced fruit bourbon when sipped on its own or in a whiskey-based cocktail. The bourbon-infused fruit also makes a great topping for vanilla ice cream.
Combine all ingredients in a mixing bowl and stir well. Leave in a cool place for about a week, stirring once a day. After a week, strain the mixture through a fine sieve – mash it right down to get all the juices out (and retain the fruit as an accompaniment to vanilla ice cream) then filter through a coffee filter paper. Transfer the infused bourbon to a sterile bottle and keep for up to six months.
Combine all ingredients in a mixing glass with cubed ice. Stir well and strain into a chilled coupe.