Candy-Infused Liquor for Cocktails

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Kate Itrich-Williams

Atlanta

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Use up leftover Halloween candy by experimenting with sweet, colorful infusions for cocktails. A combination of the infuse/extract setting in the Anova Precision Chamber Vacuum Sealer, plus a slow, low-temp cook in a water bath with the Precision Cooker yields flavor-packed liquors ready to shake and stir into boozy beverages. You can use these proportions and settings for any candy+liquor combination you choose, but here are some of our favorites: London dry gin and herbal candies (use it in a martini!) Bourbon and candy corn (use it in an old fashioned!) Vodka and Tootsie Rolls (use it in an espresso martini!) Tequila and Sour Patch Kids (use it in a margarita!) White rum and Werther’s caramels (use it in hot buttered rum!) The only thing to keep in mind is that you’ll be adding sugar to the liquor during the infusion, which means you’ll want to skip any sweeteners when you mix up the drinks.
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Ingredients for 4

  • ½ cup liquor of your choice

  • ½ cup candy of your choice, wrappers removed

Directions

  • Step 1

    Attach an Anova Precision Cooker to a vessel of water and set the temperature to 135°F (57°C).

  • Step 2

    Combine the liquor and candy in a chamber vacuum pouch. Transfer to an Anova Precision Chamber Vacuum Sealer and run the Infuse/Extract setting one time. Next, run the strong vacuum with a normal seal for 90 seconds.

  • Step 3

    Transfer the bag to the water bath and cook sous vide for 2 hours.

    • Finishing Steps

    • Step 0

      Place a coffee filter in a fine mesh strainer set over a large measuring cup with a spout. Pour the candy-infused liquor into the coffee filter and let fully drain. You may need to agitate the mixture a bit to get it to fully drain.

    • Step 1

      Pour the infused liquor into a glass storage container and refrigerate until ready to use in your favorite cocktails.

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135 F / 57.2 C Recipe Temp
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