Avid readers (hello mum!) will recall that last week we started infusing the guts of a Christmas pudding in some bourbon. One week on and the infusion was ready to be strained, filtered and decanted into a bottle:
Sieve the fruit from the bourbon and press down on the fruit to express as much liquid as possible.
Filter the syrupy liquid through coffee filter papers and store in a clean bottle.
This has a longer shelf life than its taste will require. In other words you will finish it before it spoils! My first pour with the finished bourbon was a Christmas Manhattan (I think I might have overdone it!):