In Eric Prum and Josh Williams’ first book, Shake (2013), the two friends and culinary innovators shared how to bring the craft cocktail movement home to enjoy with friends.
In their new book, Infuse, they’ve gone outside the cocktail glass to offer step-by-step instructions for infusing a variety of flavorful ingredients into spirits, water, oils and more.
In addition to infusion recipes, the book offers more than 50 others that use your freshly made infusions, be it cranberry-infused rum punch with warm mulling spices, spicy cucumber gin, savory bites like burrata-caprese salad with basil-infused oil or movie-night popcorn drizzled with Sriracha-honey butter.
Combat chilly fall and winter weather with warming homemade Irish cream or Meyer lemon-lavender-mint tea.
"Infuse" by Eric Prum and Josh Williams, penguinrandomhouse.com