Booze Infusion Recipe: Orange Bourbon

Take full advantage of citrus season by making a fifth of intensely flavored orange bourbon. This is perfect for being served neat or on the rocks on a cold winter day. It will keep for months on the counter (but it wont last that long!).

1 cup sugar

2 pinches of salt

1 orange (navel is traditional, but experiment with Cara Cara or blood orange if you desire)

1 bottle (750ml) of rye whiskey (we use Dickel)

Combine sugar with one cup water in a pan, simmer until reduced somewhat, around 10-12 minutes.

Slice oranges into 1/2 inches half moons.

Add oranges to pan and simmer on low until oranges look candied, around 25 minutes.

Strain and pour into a heatproof container, let cool. Reserve six or seven orange slices.

Once cool, add to rye in a 32 ounce Mason jar, add reserved orange slices.