Infuse ─ Oil, Spirit, Water

The companion book to Shake and to the soon-to-be-rolled-out Mason Infuser,Infuse is both an instructional manual and an idea book for infusing oils, spirits, and water with anything that's fresh and flavorful--from mellow cucumbers to fiery chiles.

Oils, spirits, and waters began one summer nearly a decade ago when the authors first made peach-infused burboun. They were awestruck. The seemingly simple process of adding fresh, local peaches to a Mason jar of Kentucky Bourbon and infusing the mixture for a handful of weeks had somehow resulted in something so much greater than the sum of its parts.
In Infuse Eric and Josh share not only our favorite infusion recipes, but also how to use them in food and cocktails, like a spicy chili oil added to a grilled pizza Bianca or a hot toddy spiked with the peach bourbon that started it all years ago. The recipes include infused waters such as Overnight Chai and Ginger Lemongrass Coconut Water, spirits like Coffee Liqueur and Limoncello, and oils including Preserved Lemon and Garlic Confit Oil. With more than 50 recipes for infusing oils, spirits, and waters, they provide instructions, quick tips, and plenty of inspiration for how you can make delicious infusions part of your everyday.

ERIC PRUM and JOSH WILLIAMS have been best friends since they met on their first day of college at the University of Virginia. Today, they are partners in W&P Design, the company they co-founded in Brooklyn in 2012. W&P Design applies innovative design to the food and beverage world, with the simple mission of helping you eat and drink better (while having fun doing it). Among their most popular products are the Mason Shaker, a Mason jar cocktail shaker, and the Mason Tap, a unique pour spout for a Mason jar. W&P Design's products and recipes have been featured in the New York Times,Food & Wine, and Bon Appetit, among others. Eric and Josh are the authors ofShake: A New Perspective on Cocktails.