Tag Archives: infusion

Learn How to Infuse Your Booze (A Helpful Infographic)

Learn how to infuse! Infusions are a great way to personalize cocktails, use fresh ingredients, and create fantastic handmade gifts. Just follow this infographic!

infuseyourbooze

Though it’s easy to experiment with different combinations of herbs, fruit, and alcohol, here are our directions on how to make a basil infused vodka. It’s perfect in a martini!

BASIL INFUSED VODKA

INGREDIENTS & SUPPLIES
– 1 cup lightly packed basil leaves, rinsed and towel dried
– 1/2 750ml bottle of Prairie vodka
– swing top bottles or mason jars (stop by Bottles for swing top bottles)
– mesh strainer
– cheesecloth
– cool, dark cupboard to store infusion

DIRECTIONS

Wash basil leaves and lightly dry with a towel. Pour vodka into swing-top bottle or mason jar. Add basil leaves. Attach cover and shake. Place in cupboard. Let it sit a day, and after the first day of infusion, open up your infusion and pour yourself a sample. The longer you leave the basil in, the stronger the flavor will be. If you’re satisfied with the infusion on the second day, strain away! Strain once with mesh strainer, strain twice with mesh strainer, strain third time with cheesecloth.

Note: Extracting (straining) is the most laborious part about infusing. The herbs or berries do most of the work by imparting their delicious nature into the vodka. The key to straining is multiple passes and patience. Put an episode of the Barefoot Contessa on as you strain your infusions and start brainstorming your next dinner party!

Infusing is actually a process called osmosis (remember from middle school science class?). Placing an object in alcohol encourages the herb or fruit’s flavor and color to move outside of the fruit into the alcohol.

 

ADDITIONAL TIPS & TRICKS

Herb, Citrus & Fruit
– Wash fruit or herbs before infusing.
– Experiment and pair strong flavors with cooling flavors (e.g. jalapeño cucumber vodka) to create a well balanced infusion.
– Citrus piths will create a bitter infusion, make sure you only use the zest.
– For pulpy fruits, strain with a coffee filter after the mesh strainer and cheese cloth step.

Alcohol
– Use a mid-level spirit, one that you would make cocktails with and serve to friends.
– Forget about higher proof alcohol, 90 proof vodka (most spirits are 90 proof) infuse just as well as spirits with higher alcohol content.

Making the Infusion
– Keep your infusions away from sunlight and heat.
– Make sure the seal on your infusion jar is air tight (otherwise your infusion will ferment!).
– Make small experimental batches, infusing is a trial and error process.
– Label your infusions and extraction date, and mark it on the calendar.

 

HERBAL COCKTAIL RECIPE: Thai Basil Vodka Martini

– 2 oz Thai Bail Infused Vodka
– 1 oz Dry Vermouth
– Splash of lime juice
– Lime Wedge

Pour vodka, vermouth, lime juice over ice in a cocktail shaker, shake and strain into glass. Garnish with lime wedge.

Cheers & Happy Infusing!

– Joanna Laird

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