APRICOT INFUSED BOURBON

FROM JEWISH FOOD

Note: The apricots will absorb some of the bourbon so the yield will be less than two cups. You can easily double this recipe.

Ingredients

1 ½ cups dried apricots, halved the long way (they stay pretty that way)
2 cups good quality bourbon
½ cup dark brown sugar (more or less depending on how sweet you want it)
4 cinnamon sticks
Corn syrup
Poppy seeds

Directions

Put the apricots on the bottom of a mason jar and pour the bourbon in, along with the brown sugar and cinnamon sticks.

Close the lid tightly and shake to mix up. Let rest in a dark, cool place for 4-7 days, shaking daily to mix flavors. I let mine infuse for a full week; the longer you wait the stronger the flavor will be.

Strain the bourbon, and serve over ice. Store infused bourbon in a cool, dark place and refrigerate leftover infused apricots in sealed container for up to two weeks.