Flavored vodkas appear to be having a bit of a “moment.” Walk through the liquor section of a grocery market, and you’ll find vodka flavors like strawberry, lemon, whipped cream, cupcake… even bacon! (have mercy…) Whether or not you wish to experiment with the bounty of new vodka flavors, one thing is for certain – people are becoming more and more creative with their cocktails.
When it comes to any recipe, alcohol-related or not, I usually prefer to start from scratch. In terms of cocktails, rather than buying a flavored vodka, I thought it would be more fun to infuse the vodka with flavor myself. My friend Ashley walked me through the basics, and together we experimented with a few flavors. The process couldn’t be more simple. Just place your natural flavoring– citrus peels, strawberries, herbs, vanilla bean, or whatever you like from the list below– in a jar. Add the vodka and secure the lid. Give the mixture a good shake a few times a day. In 4-5 days, you’ll have naturally flavored vodka, which you can use in a variety of cocktail recipes.
For this post, we tried orange peel, basil and vanilla bean. They turned out fabulous, but don’t let those flavors limit your creativity. If berries are your thing, add at least a cup (or more) of whole, well-washed berries to your vodka. Same goes for pretty much any other fruit. Pineapple, melon and mango should be cut into chunks. And if you like spice, try adding some whole chili peppers to the jar – your bloody mary will never be the same.
I wanted to share this infusion method with you this week, so you have time to make some lovely infused vodkas for Purim. If you strain the flavored vodka into a pretty bottle, as we have here, they make a fun added “bonus” gift in a grownup Mishloach Manot basket. Flavored vodka is also a lovely “host gift” for any Purim parties you might be attending. In the coming days, I will share some cocktail recipes using these flavored vodkas, which you can print out and give along with the vodka. Stay tuned!
Note: To make this recipe gluten free, use a certified GF vodka made from potatoes.
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Ingredients
- 3-4 cups vodka
- Funnel
- Mesh strainer
- Quart jar with lid
- 3-4 cup capacity glass bottle with lid or cork
Optional Infusion Ingredients:
- Choose one ingredient per 3-4 cups vodka:
- 2 oranges or lemons
- 1-2 large sprigs of basil or another favorite herb (rosemary, mint, etc.)
- 1 vanilla bean
- 1 cup clean berries
- 1 cup fruit cleaned and cut into chunks (pineapple, apple, melon, mango, etc.)
- 4-5 chili peppers
Instructions
- First, prepare the flavoring/infusion ingredient you will be using in your infused vodka. Make sure any ingredient you plan on using is carefully rinsed clean. Citrus peels and waxy fruit should be thoroughly scrubbed clean with a mild natural detergent before proceeding.
- If using oranges or lemons, use a peeler to peel the colorful part of the peel from the fruit, leaving the white part (the pith) behind. The pith can lead to bitterness, so you only want to use the thin outer layer of the citrus peel.
- If using a vanilla bean, slice the bean from top to bottom in one long slit, keeping it attached at the upper stem, so that the bean looks like a large V-shape.
- If using chili peppers, make a long thin slit into the skin of each pepper. Do not cut too deep or wide; the seeds need to remain in side the peppers. Just a simple slit will do it. Apples and other fruits with thin peels can be used, peeled or unpeeled, as long as they are clean with as little wax as possible on the exterior. Melons and other fruits with tough outer rinds should be sliced from their rinds prior to infusion.
- Take a clean quart jar with a wide mouth and place your infusion ingredient inside. Pour 3-4 cups of vodka over the top of the infusion ingredient. You will want to measure the capacity of the bottle you'll be using at the end of the infusion process for storing the vodka, so you know how much it will hold.
- For the process photographed here, the bottles I'll be using for storage hold about 3 cups each. That means I'll be infusing 3 cups of vodka in the jar. You can use the original bottle that the vodka came in, if you wish, for storage-- just set it aside during the infusion process. You can also use jars to store the vodka, if you wish, but bottles tend to be more user-friendly when making cocktails.
- Seal the jar with a lid. Place in a cool, dark area for 4-5 days to infuse. Here, we've done three separate infusions-- orange, vanilla, and basil.
- Once daily, shake the vodka to speed infusion process. After 3 days, you can begin to test the flavor of your infusion. This is really a "to taste" kind of thing-- if it tastes right and smells right, with the essence of the flavoring you have chosen, then you can move ahead to the straining process.
- Our vanilla infusion was ready in 3 days; the other infusions took a bit longer. You want the vodka to have the flavor of the ingredient you've chosen, but you don't want that flavor to overwhelm.
- Once the vodka is infused, you will want to strain it into a bottle for storing and/or gift giving. I used these lovely decorative Italian bottles (link in the post above). Use a funnel and a wire mesh strainer, or multiple layers of cheesecloth, to strain the liquor into the bottle. This straining process will rid the vodka of the infusion ingredients, as well as any larger particles that might have accumulated during infusion.
- If you've infused large or heavy ingredients, like chunks of fruit, you may want to fish them out before straining to avoid making a mess. And if you snack on a few of the fruit pieces, like infused pineapple, I won't tell anybody... just make sure you have a designated driver on hand. 😉
- Seal the bottles. If giving as gifts, you can use decorative tags and twine to label the type of vodka you've infused. Here we used lovely wooden tags with natural twine (links in the post above).
Voila! Lovely infused vodka for gifting or making your own homemade cocktails.
Robin says
I am in the process of making my own brew ( got the kettle and pipes already personal use only lol ). So when I infuse it will homemade from start to finish. Your site has been a great help for me to get ideas
Camille says
How long do infused vodkas keep? Do they need to be refrigerated? Thanks
Tori Avey says
Hi Camille, the shelf life depends on which ingredients you are using for infusion. They will last anywhere from a few months to a year (or longer, depending on how carefully you strain out the infusion materials). To extend the shelf life even longer, store your infusion in the freezer.
Amanda says
Love this. If I was to make an apple cinnamon infused vodka, how should the apples be? Just cut into slices?
Tori Avey says
Hi Amanda, to infuse the vodka with apple you would remove the stem and seed and cut the apple into large chunks, about 8 or so. Then add a cinnamon stick for the cinnamon flavor. Hope it turns out well!
Chutney H. says
Stumbled across this wonderful post, just in time for holiday gift giving! Thanks so much, including the links to the beautiful bottles, tags..
Do you have any recommendations for which Vodkas work best, please?
Tori Avey says
Any vodka will work well; I tend to prefer higher quality vodkas for best flavor.
Jo Kozlowski says
Hi!
Having been at home for weeks following surgery i was getting a bit stir crazy – until i found your blog! I have made Christmas Pudding vodka – which is gorgeous and will be even better alongside a mince pie this Christmas. I have also got some satsuma and cranberry vodka ‘brewing’ and will be putting it in pretty bottles to use as gifts.
I am thinking next of making some star anise infused vodka.
Really enjoy your blog by the way!
Tori Avey says
So happy you’re liking the site Jo!
Chris K says
Yesterday I walked into a quirky little beer making shop in Salisbury England and came across about 60 flavors of difference extracts/essences for flavouring beer. I spoke to the woman at the shop and she says she has used some t flavour different spirits and even cakes and chocolates. Speaking to her she uses the extract, plus a few raw ingredients and the occasional bit of glucose.
I am thinking about making some winter themed vodka to give away. Do you have any suggestions?
Tori Avey says
Citrus is always nice in winter– orange, lemon, or blood orange (they have a short season but I love the flavor!). Vanilla works year-round. Perhaps you could try something with pumpkin pie-type spices… whole nutmeg, allspice, cinnamon, etc. Not sure how it would turn out, but it might be fun to experiment!
Pradeep kumar says
Hi
INUFUSION… ITS ALL ABOUT FUSING THE DRINK WITH OUR OWN RECIPE’S.. WILL SAY YOU ONE THING TRY OUT WATERMELON INFUSION.
Take the whole watermelon make a hole where you can place the bottle upside down and leave all the vodka inside the fruit.
for best servings leave it in freezer for 3-4 days.
See the results.
Best for getogether..
Bartender
Steve Johnson says
I want to infuse with caramel and apple. How long do you think caramel will take or should I add it after I remove the apples and leave it in?
Juie says
Hey Tori,
Just came acroos your website looking for infused vodkas. Yours was the most infomative site…well done. Have you done any chocolate flavored vodkas?
Tori Avey says
Thanks Juie! No I haven’t experimented with chocolate vodkas, but I’m loving the sound of that. Weekend project, perhaps?? 🙂
Sally says
Had my first basil infused cocktail today. Made with fresh lemon and limes. Garnished with a basil leaf. It was so good I decided to make my own, and found this wonderful site.!
Can’t wait to start the process…..thank you so much!!
Elsa says
Which is better to use fresh or frozen fruit?
Tori Avey says
I prefer fresh because there is no buildup of ice crystals, which can dilute the vodka.
Elsa says
Can you leave the fruit in ?
Tori Avey says
Please read the comment directly above for the answer to your question.
Laura says
I love this post! I was making my own speedy version of an infused vodka and came across yours a little too late. I did however add this post’s link at the end of my article, because it will be well worth my readers checking out!
Thanks for this, can’t wait to try it your way and decant as you have done above! Bottles are stunning.
Laura
“A Shuffle In The Pantry”
Liz says
Can I leave the flavorings inside for decorative purposes? or do they have to be strained?
Tori Avey says
You can leave them in, but I recommend straining them out when the flavor is where you want it to be. The longer they stay there, the stronger they infuse the vodka… so the flavor might become overpowering if you leave in something like chili peppers, or another strongly flavored add-in. Also some infusion ingredients will start to look strange and unattractive after a while (fruit in particular), and leaving them in can shorten the shelf life of the vodka. Good luck!
Laura says
Thank you, Tori! What a great bargain for those beautiful bottles. They’re ordered and I am so excited to start infusing flavors! 🙂
Laura Catterton says
Love every bit of this idea! The link for the bottles takes me to a salmon recipe though.
Tori Avey says
Well now, that’s odd! I’ve corrected the link, sorry about that. Here it is: https://www.amazon.com/Bormioli-Rocco-Country-Fiesole-24-Ounce/dp/B006LYPVIA?tag=theshiintheki-20 🙂
Carol says
I wonder how they make cake flavored vodka? It smells like the real thing.
Tori Avey says
Good question Carol, I’m not sure!
Andrew says
Take a white cake, drop it in the vodka. blend it, let sit for 1 week. Filter through cheese cloth, then britta filter it 30 times. The flour is the enemy. There has to be a way, perhaps with powdered egg and vanilla extract to make it work
Kate says
I made a set of six infused vodkas as a present for my husband a few years ago. We’re still working our way through them, so they can keep for a while! I used coffee filters during the straining process, which worked well.
Tuvyah says
I’ve done a couple of these with my partner, it’s fun!
We made
-“Pumpkin Pie Vodka” (pumpkin puree, clove, nutmeg, cinnamon)
-“Apple Pie Vodka” (sliced and cored apples – mix of red and green, 4 cinnamon sticks)
– “Blueberry Vanilla” (Half a container of blueberries and 2 vanilla beans, prepared as described in the post)
– Citrus Raspberry (self explanatory)
Surprisingly, the most popular with our friend was the Apple Pie, and the Pumpkin Pie was a TOTAL hit at Thanksgiving. The whole bottle (a full bottle of Iceberg) was gone by the end of the night.
We tend to leave the ingredients much longer – 2-3 weeks, and then drink them just with sprite or soda water. or as a slushie with crushed ice. If you get creative like we did, the vodka itself becomes the cocktail.
We also tried doing a mint chocolate vodka in December, but strangely, the baking chocolate that we had chopped up, hoping it would infuse, ended up emulsifying (or something of that nature), and the mixture took on a mousse-like consistency. A happy accident – it’s totally addicting!
Next up on our list is a Israeli/Middle-Eastern inspired mixture, flavoured with Za’atar and Harissa-type ingredients (sumac, cumin, thyme and chili).
prissnboot says
Hey, love it and thank u for sharing ur wonderful pumpkin idea!!! When u used the puree, was it a mushy mess when it came time to strain it? And would u be able to make an awesomespumpkinsauce tart with it afterwards? I am just getting started doing cupcakes and this really caught my attention. Would u be able to use fresh pumpkin instead of the canned? Thanks to all for your input…
Andrew says
Try and avoid the nutmeg. I’ve gone one step farther back and made the vodka from pumpkin pies (legal in my country), and people tend to get high off of it if you leave the nutmeg in.
mela fefon says
If I wanted to make cucumber infused vodka, would I use the skin or actual slices?
Tori Avey says
I would use slices with skin. Cucumber is a very mellow flavor, so use 1 cup of slices and see how that works for you!