Infuse a recipe book filled withfresh andflavorful oil spirit and water infusions. Authors Eric Prum and Josh Williams passion for infusing oils spirits and waters began one summer nearly a decade agowhen the two first madepeach-infused bourbon. They were awestruck. The seemingly simple process ofadding fresh local peaches to a Mason jar of Kentucky Bourbon and infusingthe mixture for a handful of weeks had somehow resultedin something so muchgreater than the sum of its parts. In Infuse theauthors share not only their favorite infusion recipes but also how to usethem in food and cocktails like aspicy chili oil added to a grilled pizzabianca or a hot toddy spiked with the peach bourbon that started it all yearsago. With more than 50 recipes for infusing oils spirits and waters Infuse provides instructions quick tipsand plenty ofinspiration for how you can make delicious infusions part of youreveryday.