Coast Live


Inspired infusions and tasty treats with Chef Patrick on Coast Live

Posted at 11:37 AM, May 11, 2020
and last updated 2020-05-11 11:37:57-04

HAMPTON ROADS, Va. - Chef Patrick Evans Hylton joins us with two delicious recipes and some advice for visiting a drive-through farmer's market.

I love making my own infused spirits to drink on their own or to mix in cocktails. In my Inspired Infusions segment, I examine some easy ways for you to make your own at home.

With some cinnamon sticks and chile peppers, that perhaps you have leftover from baking or cooking, you can make an infused whiskey. Using these few, simple ingredients gives you a cinnamon-flavored imbibe similar to the popular drink, Fireball.

We used Reverend Spirit bourbon from R D Wilhelm Distillery in Norfolk but you could use any bourbon or whiskey that you choose. Other ingredients in the recipe comes from The Fresh Market. Here’s how I make it:

In a large, sealable glass jar, empty the contents of a 750ml bottle of bourbon or whiskey. Add 5 cinnamon sticks broken in half and 1-1/2 tablespoons pure maple syrup. Seal jar, shake, and sit in a cool, dark space for 5 days.

After 5 days, open the jar and add 4 dried chilies; we like chilies de arbol but others will do, and 3 whole black peppercorns. Seal jar, shake, and return to a cool, dark space for an additional 5-7 days. The infusion will get stronger the longer you let the ingredients steep.

To serve, pour the whiskey through a fine strainer or cheesecloth to remove the cinnamon and peppers and into another large, sealable, glass jar.

Bourbon comes from R D Wilhelm Distillery,
Some ingredients comes from The Fresh Market,


I am going to start a new segment called Personal Touch, which will show a way to add your own style to prepared dishes.

The first dish is Avocado Crema, great for Tex-Mex cuisine. I make mine to give some panache to tacos, burritos, and more. It’s quick and easy to make, and adds to take-out or other prepared foods. Here’s how I make it,

Cut two small-to-medium avocados in half, remove pit, and scoop out flesh into a medium bowl. Mash until mostly smooth. Add a half cup of sour cream and stir to thoroughly incorporate. Add 3-4 tablespoons of diced tomatoes or prepared pico de gallo, and salt and pepper to taste. Stir to thoroughly incorporate. Add additional sour cream if necessary; the crema should spread smoothly.

Some ingredients comes from The Fresh Market,

Make your own tacos or grab a Family Taco Dinner pack from Cowboy Neil’s Cantina,

Virginia Eats + Drinks has a comprehensive COVID-19 website that features many eats and drinks tips and tricks during the outbreak.

These include how use farmers markets during the pandemic. Many markets are open but are drive-through only. Here’s how they work:

+ You need to place orders in advance with vendors

+ You drive up, pop open your trunk, and drive off

+ We will have additional guidelines on our blog

For information visit

Our new website Virginia Eats + Drinks has a comprehensive COVID-19 website with features on restaurant offerings such as deliveries and pick ups.

Also look for recipes and expert cooking tips, check out valuable tips for dealing with virus prep and quarantine, and follow along for a virtual dinner party

For information visit

For Reads, Recipes and Resources from Virginia Eats + Drinks, visit