Infused liquors for holidays
Hi all, I don’t have a lot of infusing experience (just making vanilla bean extract when I was a baker and cinnamon whiskey). For Christmas, I’d like to make a handful of different infused liquors for gifts. Some ideas I have currently:
• Vanilla bean pear vodka
• Cherry bounce
• Limoncello
• Toasted marshmallow bourbon
• Apple cinnamon whiskey
• Pineapple orange green tea vodka/gin?
I probably won’t make all of the above, but it’s some ideas to start with. I’m unclear on what the correct protocol is with fruit infusions is, how long the fruit can stay in there, how long the drink will be stable, etc. It seems to be appropriate to keep the cherries in the alcohol with cherry bounce, but it’s not okay for apples, is it just fruit specific? I plan to use liquors <20% ABV to keep from any bacterial growth.