Infuse

<b><b>From the authors of <i>Shake: A New Perspective on Cocktails </i>comes <i>Infuse</i>, a recipe book filled with fresh and flavorful oil, spirit, and water infusions.<br><br></b></b>Authors Eric Prum and Josh Williams’ passion for infusing oils, spirits and waters began one summer nearly a decade ago when the two first made peach-infused bourbon. They were awestruck. The seemingly simple process of adding fresh, local peaches to a Mason jar of Kentucky Bourbon, and infusing the mixture for a handful of weeks had somehow resulted in something so much greater than the sum of its parts.<br>  <br> In <i>Infuse</i> the authors share not only their favorite infusion recipes, but also how to use them in food and cocktails, like a spicy chili oil added to a grilled pizza bianca or a hot toddy spiked with the peach bourbon that started it all years ago. With more than 50 recipes for infusing oils, spirits and waters, <i>Infuse</i> provides instructions, quick tips and plenty of inspiration for how you can make delicious infusions part of your everyday.