Since infusing liqueurs with different flavors has become very popular in recent years, bartenders (sometimes dubbed mixologists) are taking things to a whole new level.A couple of nights ago, I tried a small glass of bourbon, which had been infused with cedar.

The drink was very smooth and retained a good smoky oak flavor from its aging in barrels, which was accented nicely by the addition of the brighter and clean cedar flavor. I didn’t ask how they made the concoction, but if I had to guess, I would say they soaked cedar chips in a nice bottle of bourbon for at least a few weeks before serving. It was the perfect drink for a chilly evening and would probably mix very well with ginger ale.

Filed Under: Wine & Libations