Tag Archives: infuse

DIY Gifts: Homemade Hooch

pineapple5Peperoncini Vodka, Pineapple Vodka, and Coffee Bean Bourbon, ready to gift

DIY infused booze. It’s the perfect gift, whether you’re the type that likes to have your gifting done pre-Thanksgiving, or the guy who’s scouring the mall on December 23rd.

It’s simple, really. All you need is a neutral spirit, an empty jar or bottle, spices, produce, or herbs of your choice, a ribbon (or not) and a gift tag (or not). The hardest part is creating the perfect combination of flavors for your recipient (and that’s what we’re here for), and letting time do its thing.

Because the formula is vague (booze + flavor = infusion!) it can be easy to get overwhelmed. My advice is to keep it simple and stick to your gut. That’s what I did when I first made Pineapple Vodka many years ago. And though I’ve made more intricate infusions over the years, the original Pineapple is the one most requested by my family members. I get the evil eye if I don’t gift it each season. Not only is it delicious, but also has the added benefits for our purposes here, of being virtually foolproof, and quick. Which means even if you find yourself needing gifts on December 23rd, this recipe will deliver.

solopineappejarDIY Pineapple Vodka (makes 750ml of infused spirit)
Trim and cut one fresh pineapple. (If you don’t have a pineapple coring apparatus, just use a sharp chef’s knife or a serrated knife to trim off the top, then trim straight across the bottom so it will stand up straight. Slice down the sides, cutting off the tough outer skin and inner spikes. You can now slice the pineapple into rings or chunks. For rings, cut the pineapple widthwise into slices. Using a small, round cookie cutter, stamp out the inner core and discard. For chunks, slice the pineapple lengthwise around the core to desired thickness. Cut each piece lengthwise again. Finally, dice crosswise to create chunks.) If you’re using a bottle as your gifting container, be sure to cut the fruit into pieces small enough to fit inside the neck of the bottle.

cutting-pineapple-rind
chunk-closeupSelect a glass container with a tight fitting lid. Fill it ¾ of the way with the cut pineapple, and add enough vodka to fill.

pineapple4Seal the container, and shake for about 40 seconds. For optimum infused flavor, let sit for at least 1 hour and up to 2 weeks. If you find yourself short of time, simply indicate an “open” date on your gift tag. One of the best parts about this particular infusion? The fruit is edible (some say even better) once it’s soaked. Don’t forget to tell the recipient to eat the booze-infused pineapple – it’s amazing.

Bottling Your Infused Gift
This recipe yields 750ml of liquid, enough to fill a standard wine bottle. Swing-top bottles (we sell both the 750ml and 8oz sizes) are really great for this, as are wide-mouth mason jars, which lend a truly homemade feel.

Writing Your Bottle Notes
A handwritten note or tag to accompany your handmade hooch is a lovely, thoughtful touch.
-consider including your suggestions for how best to enjoy the spirit, or a recipe for a cocktail that has as its main ingredient your infusion.
-if your infusion contains ingredients that may be considered allergens, include that info on your tag.
peperoncini

 

Below are additional combinations I’ve used for years. Some require weeks of steeping and contact time, others only 24 hours. Visit our handy Infused Booze Infographic for instructions, then play with the combos below. I’d love to hear about infusions you’ve done or are trying this season. Tag @bottlesfinewine on Instagram and we’ll share your creations!

Bourbons (I like Bulleit or Maker’s Mark)
Hearty, warm aromatics will enhance the spirit’s warm, oaky notes. Consider:
Apple Cinnamon Bourbon
Coffee Bean Bourbon

Vodka (Prairie & Tito’s are my go-tos)
These neutral spirits are the most versatile, and play nicely with just about any fruit, herb or vegetable. Try:
Peperoncini Vodka
Ginger Lime Vodka
Blackberry Thyme Vodka

Gin (Prairie or Farmer’s work best here)
Herb and citrus flavors are a natural partner for gin. Consider:
Cucumber Basil Gin
Rosemary Gin

Tequila (Altos or Camarena)
Bring out the big guns to match tequila’s punch. Try:
Mango Tequila
Strawberry Tequila (so great for strawberry margaritas!)
Jalapeno Tequila

I hope you have fun infusing your booze!

Happy Holidays,
Alex

How to Infuse your Booze


Infusing spirits is easy! Time and the ingredient do all the hard work for you. Infusing is also a great way to use seasonal herbs and berries, and a way to add that special touch to summer cocktails.

Simply pick a base alcohol (such as vodka, gin, or tequila) and add your favorite aromatic, such as fresh strawberries or basil. Experimentation is key! Once satisfied with how your infused booze tastes, strain it, and then use it in your favorite cocktail recipe.

1. Start with a Base Spirit.
  • You don’t have to spend a fortune on a base spirit! Vodka and Gin are classic choices, and White Vermouth is another great light slate to work with.
  • Add your spirit to a canning jar or closed, food-grade container or pitcher.
 
 

2. Add your ingredients.

  • Basil or cilantro are two of my favorites with vodka to create a delightful Bloody Mary. Another great spring herb is chervil, which adds a licorice flavor for a really interesting gin gimlet. 
  • Berry infusions take a little longer, about a week but the results are heavenly. Strawberries work well with reposado tequila to create a fresh margarita! Just chop them up before adding to the jar.
  • Jalapeños added to tequila also make great margaritas! Slice crosswise or lengthwise.
  • Experiment and try combining flavors! Cilantro and lime, cucumber and melon, chai tea leaves and basil…the possibilities are endless!

3. Shake or stir.

  • Give it good stir before closing your container and putting it in a cool, dark place (closets and cabinets work well).
  • Once a day, gaze at your creation, give it a good shake and put it back in the cabinet.

 

4. Strain when finished.
  • How will you know when your infusion is ready? Well you must try, try, try your infusions everyday. A very tough job! It’s remarkable the difference in taste between day one and day three. The flavors become stronger and really pop.
  • When your infusion is ready, take a coffee filter and be sure to pass the infusion through multiple times, straining out any solids.
5. Use it in cocktails for a new twist.
  • Strawberry Tequlia Margarita!
  • Basil Bloody Mary!
  • Chervil Gin Gimlet!
  • Lime Rum Mai Tai!

Looking for more ideas?

Our friends at Edible Rhody Magazine have provided a great basic recipe for infusions.

Sisters Alicia & Erin have a great blog “Boozed and Infused”, which has a ton of recipes and photos detailing the process.

Cheers!
-Joanna