Photo by Andrew Cebulka

Food Culture of the South

Photo by: James Smith

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Makes 3 pints

  • 1 pint bourbon

  • 1 pint brandy

  • 1 pint dark rum

  • 1 vanilla bean, split

  • 1 nutmeg seed, crushed
  • 2 cinnamon sticks

In a large glass container, combine all ingredients. Cover and place away from direct sunlight. Let steep at least 2 months. Use in drinks like hot toddies, spiked ciders, and eggnog.

From Baptist Spike: The Cheeky History of a Boozy Infusion.

  • Recipe from John Castro of Bottle & Bond, Bardstown, Kentucky

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