How To Make Vodka Infusions

Lately I've gotten into creating infused Vodka. This basically means adding fruits, herbs, and spices to Vodka in order to create a uniquely flavored liquor.

There are plenty of sites out there with tips for infusers, recipes for infusions, and cocktail recipes. However, if you're the experimental type, you can skip the lectures and get started immediately.

You can make an infusion out of any liquor, but Vodka typically has the most neutral flavor, so its least likely to clash with your other ingredients. Rum is too sweet, whisky is too sour, and gin tastes too much like pine trees. Plus, you can buy a 1.75 liter bottle of Skyy at Costco for about $25... and it gets smoother as you infuse it.

You do not need sophisticated equipment to make infusions. My tools are as follows:

  • One liter capacity air-tight Mason jars
  • One liter capacity air-tight bottles
  • Funnel
  • Sharp pearing knife
  • Muddler
  • Sharp vegetable peeler

UPDATE: If you want to make infusions with Espresso or other small-grained food, you'll also want a French press... A press is cheap, and by far the best way to make fast vodka infusions with ground herbs.

Anyway, place the ingredients into the mason jar, and fill it with 1/2 to 1 liters of vodka. After the infusion is complete, you can spoon out the ingredients, and pour the infusion into the bottle. Sometimes you may want a cheesecloth, or other strainer, if your infusion has small chunks.

The first step is to choose what kind of infusion to make. If you are new to this, and not comfortable with experimenting in the kitchen, I'd start with fruit. Later, you can move on to infusions with herbs like basil, ginger, Thai chilies, or muddled cucumber peels.

Be sure to use fresh, organic fruit, preferably stuff that was never in your refrigerator... This is mainly for taste purposes.

Remember: the goal of any infusion is to extract the good flavors, while leaving the bad. Typically this boils down to good timing. Some fruits take longer than others. Some can be left in for a very long time, whereas others need more care. Frequently you should remove the undesirable parts of the fruit to ensure none of the bad flavors are infused.

The rest of this article contains a handful of infusions that I have enjoyed, along with some drinks I invented.

Lemon Infusion

Citrus fruit is excellent for infusions. The best flavor is in the skins of the fruit. You want to extract the oils from the skins, and avoid using the juice or the pith.

  1. Get 4 large, thick skinned lemons
  2. Use the potato peeler to remove the very outer layer: avoid the white pith
  3. Place the peels into a jar
  4. Fill the jar with 1/2 liter to 1 liter vodka
  5. Infusion takes 1-2 weeks

Most of the infusion will be complete after 2 weeks. You can infuse the lemon peels for longer, if you wish. However, do not leave them in there after they have become stiff. That means there is no oil left in the skins, and the process is pretty much finished.

I like to freeze the lemon infusion, and serve a little bit in a cordial glass. Its like a dry lemoncello...

Strawberry Infusion

Strawberry is a bit trickier than lemons:

  1. Obtain 1 package of organic strawberries (they need not look pretty)
  2. Slice them into quarters
  3. Remove the white center of each slice -- anything that is not pink
  4. Place 1 cup of strawberry slices into a jar
  5. Fill the jar with 1/2 to 1 liter vodka
  6. Infusion takes 12-24 hours

These are fun to infuse, because the strawberry chunks actually turn white in the jar rather quickly. At this point, you are pretty much done. This yields a vodka with a powerful strawberry flavor. Oddly enough, it almost tastes artificial. I don't usually drink this one straight, I usually mix it with other liquids to reduce the sweetness.

Vanilla Infusion

Do not attempt this one unless you have an organic food store nearby where you can purchase whole vanilla beans. The beans must be still gooey. Whole Foods sometimes has gooey vanilla beans, but your smaller hippie shops and co-ops are a better bet.

  1. Slice one bean in half, the short way
  2. Split each half the long way, using caution not to spill the seeds inside
  3. Place the quarters into a jar
  4. Fill the jar with 1/2 to 1 liter vodka
  5. Infusion takes 2-4 weeks

This infusion will quickly turn brown. The darker it gets, the better it tastes. If you use two beans instead of one, it can get quite flavorful. So much so, that you can use it as a replacement for vanilla extract in recipes. Weird, but true.

Cocktail Recipes with Infusions

I'm an adherent to the Dale DeGroff school of cocktails: fresh ingredients, the right balance of flavors, and small glasses! Only alcoholics want martinis the size of their head... aficionados want small cocktails so we can appreciate a variety of them. Like appetizers.

Anyway, here are two infused vodka cocktails that I invented. Feel free to share your recipes in the comments.

Cream Soda

  • One shot vanilla infusion
  • One-half to one shot simple syrup
  • Four shots seltzer water

Pour the ingredients in order into a Collins glass filled with ice. The stronger the vanilla infusion, the better this tastes. If you use store bought soda water instead of seltzer water from a charger, use less syrup so its not as sweet. Yes, I'm really that fastidious when it comes to cocktails...

The Neapolitan

  • One shot vanilla infusion
  • One shot strawberry infusion
  • One shot Godiva chocolate liquor

Shake vigorously, so that it gets slightly foamy, and has tiny ice chips in it. You may want to hammer the ice cubes a little first. Serve it straight up in a martini glass. This one is my wife's favorite.



infusions / cranberry

The infusion that I would like to do is cranberry. I have heard that you do not peel or slice? What is your take on it? The biggest question is do you leave at room temp or do you throw it in the fridge? Does the jar need to be full in order to limit the amount of air?

Thanks a bunch and happy cocktailing,


Why not just add an extract?

I'm a first timer looking for info for cranberry flavored vodka...Vodka infusion sounds like a lot of fun..but why not just add a cranberry flavored exrtact?

different flavor...

It's perfectly fine to add a cranberry syrup to vodka, that would technically make it a "liqueur" instead of an infusion. Usually sweeter.


For cranberries, you do not slice or peel, however, when I used cranberries, I read to poke a hole in each cranberry with a needle, and then place it in the jar/bottle with the vodka. It turned out great! I also a cranberry/lime infused vodka as well.

berry infusions are tricky...

Infusions work best when the skin contains a lot of flavor... berries have most of their flavor on the inside. But, if you slice it, you're not really infusing anymore... you're just making a juice mix.

If I were doing a cranberry infusion, I'd experiment with the following 3 options, and pick the tastiest one:

  1. Use very small whole cranberries. Go for tiny organic cranberries if you can find them... you want maximum flavor per pound.
  2. Smash whole cranberries to extract the juice, and do an infusion with the cranberry skins.
  3. Use dried cranberries (aka, cran-raisins) instead of fresh cranberries.

Infuse the first one for 2 weeks, the second for one week, and the third may only require a few days. Room temperature is best, but keep it out of direct sunlight.

Now... to enjoy a cranberry infusion, I'd recommend drinking it straight in a cordial glass, with a few frozen cranberries floating in it. Another option is a twist on the mimosa: champagne, a little orange juice, a little cranberry vodka, and (of course) frozen cranberries as a garnish.


I used frozen cranberries and

I used frozen cranberries and it worked great! They melted back to room temp in the vodka giving me a fantastic color and flavor.

Berry infusions

I haven't tried it, but would using dried berries work for a berry infusion? It seems like it would be a good way to let the whole berry infuse itself into the liquor without adding extra juice/water.

Berry infusions

I haven't tried it, but would using dried berries work for a berry infusion? It seems like it would be a good way to let the whole berry infuse itself into the liquor without adding extra juice/water.

caramel infused vodka

anyone have a recipe for caramel infused vodka?? It is very delicious when added to homemade Kahlua and makes the greatest white russians ever!!!!!!!!!


woah... I'm going to have to try that one... that's less of an infusion, and more of a "tincture" tho... I'm wondering if infusing it with caramelized sugar would be sufficient? I'd try this:

  1. Heat up a saucepan to LOW heat
  2. Pour in 1/4 cup pure sugar
  3. Stir until it melts
  4. Leave it on the heat for just a few more seconds to slightly burn the sugar
  5. Let it cool
  6. Mix in vodka, to dissolve the caramelized sugar
  7. Pour the mixture into a larger vessel, and add vodka as needed

You'll probably also want some vanilla... caramel also has butter, but clarified butter (Ghee) might be better if its for an infusion. I'm gonna try that next week... thanks for the tip!


I've seen a lot of posts about disolving candies to flavor vodka (someone on this page said that hard cinnamon and butterscotch candies are good). So I wonder if Werthers Originals would make a tasty caramel vodka.

The werther infusion is

The werther infusion is tasty, but a disappointing dishwater colour.

That seems delicious! I'll

That seems delicious! I'll try to make my own mix following your instruction, especially with caramel.

Other Advice

I've been making infusions for a couple of years now. The longer you wait the smoother it will be. Also with some of the berries (blackberries, strawberries, raspberries, etc) alot of them it helps to crush them, then let the berries sit for about an hour (so you can get the most of the flavors out of them). Also for things such as sloe gin, and pear liquors it helps to poke it with a fork (maximizing the surface area! Enjoy! =)

Chocolate vodka

How would you make chocolate vodka? Just put chunks of chocolate in a jar with vodka? I had a drink at dinner with chocolate vodka and it was delicious.

Chocolate vodka

Put 100g of cacao nibs, toasted in a skillet and cooled, into about 70cl of vodka. Wait six days.

cacao not processed chocolate

yes, use cacao nibs NOT storebought chocolate - cacao is bitter to eat alone, but makes an excellent and easy infusion - very chocolatey, without any nasty syrupiness. leave in for at least a week or two.


that would take some experimentation, I'd bet...

First test I'd suggest using a gourmet, high-cocoa content chocolate. Like 70% cocoa... shred it finely, and place it in a jar. Sample it every hour or so to make sure it doesn't get bitter. Filter out ALL of the chocolate, and store the vodka separately.

Now... that might yield a very bitter vodka, no matter how much you try. In which case you might want to try to get a hold of some chocolate with high cocoa butter content... in other words white chocolate. Try the same thing as above.

Let me know how it turns out!

melt mars bars and stir in

melt mars bars and stir in vodka. Not too hot or it curdles

Pineapple and Ginger

I've infused Pineapple and ginger vodka. Both are so delicious.

The Pineapple is very sweet already. It takes from one to 2 weeks to infuse, but once it does, it's so sweet any cocktail you make with it does not need extra sugar. Try just the pineapple vodka, a little triple sec and shake it.

The ginger takes 2 weeks to fully infuse, but it can go even be longer. I love ginger infused vodka shaken with either lemon or lime and a little simple syrup to cut the tartness of the fruit.

For the Vodka I am using Nemirioff (Ukraine) and Tito's (U.S). I believe both are wheat vodkas. In Brooklyn you can get a 1.75L of either of them for about 25 dollars.


While infusing the pineapple, do you refrigerate it?

I do refrigerate the pineapple infusion

I do a whole pineapple and about 1.75 liters of vodka. I always do the pineapple in the fridge. For the ginger I use the largest ginger "branch" at the store and cut it up whole (no pealing) into slices and also about 1.75 liters of vodka.

ginger infustion

I would love to try the ginger infusion. Could you please tell me approximately how much fresh ginger you used? Thanks

about the size of 2 thumbs

I did an infusion with about 500 ml of vodka and ginger. For this, I had 2 pieces of ginger about the size of a thumb (it's so lumpy it's tough to measure accurately). I used a vegetable peeler to scrape off the outer skin, and threw it away. Then I used it to scrape down the rest of the ginger about half way down to the fibrous core. I used these scrapings for the infusion.

Very flavorful, infused quickly, not much "extra" flavor...

Ginger Pineapple

One of favorite restaurants is "Ken and Sue's " in Durango, Colorado. Two weeks ago when there last, they had Ginger and Pineapple infused vodka. In the past they had mango infused and other flavours but the new offering of Ginger/Pineapple was absolutely fabulous. No they didn't share their recipe but it was simply wonderful.
Walt and Ell

The quickest way to peel

The quickest way to peel ginger is to use a teaspoon.................. strange but true.

Olive and Blue Cheese

Im new to infusing but am wondering....could you infuse vodka with bleu cheese and olives? I don't know if the end product would taste too "dirty"....

Oh god! how horrible! OK- I

Oh god! how horrible!
OK- I say that because i don't like either one. But if you try it, let everyone know how it works! i'd be interested to find out. The cheese part makes me nervous...


Just done a coffee one beans sugar and vodka oh it is soo nice

Re: Infusens

Did you use the french press trick?

Tea Infusion

Great article!
I was wondering if it would be possible to infuse vodka with tea leaves? Would you have to heat the vodka?

Thank You!

Re: Tes Infusion

I have a few theories...

One of the tricks about tea infusions is you need to heat the leaves before infusing them. I would recommend a stainless steel fry pan, dry, with some loose leaves in it. Toss the leaves rapidly, heating for probably a minute or two. Then put them in a standard teapot, and pour vodka in instead of water. Keep a close watch on the time, however... I'd wager that it would start getting bitter after 10-20 minutes. So sample frequently.

I'd recommend using 2 times the amount of leaves you would use for an equivalent amount of water...

Overall, this technique is similar to what you need to do for espresso infused vodka.

I don't know the for sure

I don't know the for sure answer about heating...but remember- alcohol evaporates at a much lower temp. than you're have to watch that you weren't boiling the alcohol away. You'd essentially be distilling the vodka, but not capturing the vapors. It can also be dangerous to have flamable fumes in the air...depending on just how much you would heat up. Don't ever microwave alcohol. (well..more than a small drink)

re: tea infusions

Contrary to the previous response, you don't need to heat tea prior to infusing it. Just get some good quality whole-leaf tea (Rishi is a great tea website) and let it sit in the booze for about an hour (most recipes call for about 1/4 cup for a liter of booze or a heaping tablespoon in 100 mL) and then straining out the tea. I've usually used gin because I prefer it to vodka, and have infused it with orange blossom green tea, jasmine green tea, and earl grey. I recommend doing the small 100mL batches because you can play around with the flavors. Also, while the above time/measurements are a good general rule, the exact time and amount of tea will depend on the tea itself.

infusing obstacles

haha, I really enjoyed your post...
I've done about 70 different infusions and am trying to figure out a couple of new techniques for different items, just wondering if you have any advice.

First one... I want to infuse vodkas with juice... For instance, a pomegranite infusion doesn't really taste like pom... so I want to infuse vodka with pom, but without loosing the alcohol content. I'm trying to infuse them and then freeze out the water (alcohol freezes at a much lower temp then water) and strain it out... but it doesn't actually work as well as it sounds. Any ideas short of making a distilling machine and blowing up my house?

Second one... have you had any success on getting rid of cloudiness from oils? Alot of nuts and chocolate have a good amount of oils in them that add cloudiness to the liquor... freezing doesn't congeal them and cheesecloth doesn't capture them. Now that I think about it, maybe a brita filter, but that might filter out some of flavor also.

Thanks for the helpfull advice.

I made a nice charcoal

I made a nice charcoal filter for when I distill (using a Kenmore Table Top Water machine)
it seems to clear things up nicely .. but can purge some flavor...
So maybe over infuse and then charcoal filter twice? Just an idea.

Never use activated charcoal

Never use activated charcoal when making infusions. It will filter out the flavor and/or color. Your best best is heat up the vodka slightly using a hot plate, and then add whatever to it in small increments so as to not oversaturate the vodka (and cause cloudiness). For things like vanilla bean and nuts I'd grind them with a mortar and pestle first, adding small increments to warmed vodka and stirring frequently in, say, 1-min intervals before adding more. Of course the vanilla bean/nut won't dissolve or dissociate completely in the vodka, but you'll read a point where you can stop and begin filtration. At that point removing oils and clearing the liquor should be simple.

Don't use charcoal

Learn how wine is made and racked, then replicate.

I use a large 6L jar to do all of mine. Once the maceration is done, strain the fruit and pour the liquid into a pitcher. Clean the jar out well, and pour the strained liquid back in. Add some gelatin finings (find it at a winemaking store) and follow the instructions. Put the mxi into the refrigerator overnight, then remove in the morning. Let it sit for two to three days in the dark to settle. You should have clear fluid on top, and a fluffy layer of dregs at the bottom. Siphon the clear stuff off into a pitcher, throw away the dregs, and clean the jar. Put the clear stuff back into the cleaned-out jar, add 1oz of glycerine per 1L of infused vodka, mix well, and let sit for another week. By this time, it should be "drinkable". I usually let mine age for 3-4 months afterwards for a smoother flavor, but it should be drunk within a year. Leaving dregs/particles in the vodka makes it go bad faster as the organic parts start to decompose.

Charcoal isn't needed at the stage you're at when infusing. If you buy crap vodka, you'll have crap infusions at the end, and using charcoal at that point wastes flavor. A good mid-range potato vodka like Monopolowa is my choice - Grey Goose is overpriced for the quality, and spending more than $30 on a half-gallon jug is wasting money. Lost of bars in my area use Monopolowa as their "house vodka", straight and mixed.

Wine makers also use egg

Wine makers also use egg whites to help clarify and soften their wines, use them sparingly and in generally the same way the gelatin is used.

caramel vodka infusion recipe

Anyone have recipe or advice on making a Caramel vodka infusion? Thanks so much!


SO GLAD I found this post;-) Your helpful hints and ideas are EXACTLY what I was looking for!!
Anyway, I'm curious about this whole charcoal filtering thing for the vodka....

I read in another forum: that "after the infusion is done you may notice that the fruit has a very harsh alcohol bite, whereas the finished liquor is much smoother, because the infusion ingredient absorbed some of the impurities that make liquor harsh." AND "The best way to make cheap vodka smoother is to filter it using a charcoal based filter, such as a Brita, or a home made filter using an aquarium charcoal water bath. Run the vodka four to eight times through the filter."

So, do I literally just run the cheap vodka through my Britta pitcher 8 times in a row, then do the infusing? Can I still use the filter for water after;-)??? Or will the infusion process of the fruit/herbs do as good of a job? I'm on a bit of a budget and would rather spend the money on quality, organic fruits, etc, so if I can get away with the ghetto-filtering..... ;-)


Re: charcoal???

Technically, filtering through charcoal is a good way to improve the flavor of vodka. Mythbusters did a show on it:

Their conclusion is that you can make a cheap vodka better by filtering it, but it won't be top-shelf vodka. Once you do the math on it, you're better off buying quality vodka, rather than wasting a bunch of water filters.

My personal favorite vodka for infusing is the "generic" Costco brand vodka -- aka Kirkland. I think that's the best price point for high-end but cheap infusions.

The correct way to filter with Charcoal.

Using a britta will SLIGHLTY improve the quality of a vodka, but cheap vodka has so many impurities in it that it will become "spent" very quickly. You should also NOT be using fish tank carbon.

check out

I have NO affiliation with them, but they have a free e-book that teaches you how to carbon filter. You basically take a 2" pvc tube about 3 feet long and turn it into a giant britta filter. Also, dry charcoal is 100%-150% less effective than well saturated charcoal. So you want to boil your charcoal in water, then let it sit overnight. Put it in the tube, pour WATER in to fill the tube, then the vodka on top (then the water is just at charcoal level) then when the vodka is down to the top of the charcoal, push it down and through with more water. NO- it won't dilute your vodka. It will flow in layers. Check out the book for a much better explaination. Long story short, with this method, you can take the CHEAPEST vodka out there and make it better than the best. But you should plan on doing a LOT at once or it is not cost effective. It will also take hours for the filtration process.

Bitter coffee vodka

I made a coffee vodka infusing it with whole coffee beans overnight. The vodka has a great flavor but it's quite bitter. How would you sweeten it to take away some of the bitterness? Also - Sobieski vodka is an excellent infusing vodka. It's under $20 for a 1.75 and rivals the smoothness of Ketel One and Grey Goose and knocks Skyy or Svedka out of the water.

Re: Bitter coffee vodka

I made a coffee vodka infusing it with whole coffee beans overnight. The vodka has a great flavor but it's quite bitter. How would you sweeten it to take away some of the bitterness?

Excellent question! I had to experiment quite a bit before I solved this one... the trick is to grind the beans in a very coarse-ground setting, and infuse them for no more than 15 minutes! The grinding part means the infusion works faster, and the 15-min limit means you avoid the bitterness. A French Press vastly improves your odds of success.

Please check out my tips on espresso infused vodka for step-by-step details...

Salmiak vodka

You should try salmiak vodka. It's vodka with finnish licorice infused. Don't know if you can get salmiak or licorice anywhere else but Finland but if you do get it somewhere I highly recommend trying. Great tips btw. Gonna try few of them myself.


I would love to make some!

Do you have a recipe? If you do would you share it?

strawberry infusion

i'm very tempted to try it... never done anything like it before.....never posted a question or comment before either....
what i want to know is...
can i use a plasticis bottle? i have a new one that has a spigot on the bottom that is supposed to be for margaritas.
what is the reason you mention mason jars... which are glass?

mason jars

the glass mason jars are better than plastic, mainly because glass doesn't affect the flavor. If you are doing a citrus infusion -- lemon, lime, grapefruit -- I would avoid plastic. However, if you are doing a less acidic infusion -- like vanilla or strawberry -- then plastic might work OK.

The spigot idea is a good one, tho! ;-)

What about nuts?

I was thinking about using hazelnuts, is there a chance they'd go rancid? Or would being in alcohol counteract it?

Candy Infusions

I have been experimenting with candy infusions. I used to make these years ago at a bar I worked at, but am having issues remembering exactly how I did them all. I figured it would be a good Halloween promo for a friend's bar. I have seen various articles on Skittles infusions, but I want to get a bit more variety. I am trying about 8 different concoctions ranging Starbursts to Swedish Fish. But, if anyone has any advice or ideas, please let me know.

So far Nerds has the best flavor in my opinion, but looks like dirty green water :)

Starbursts: Okay, but requires a lot of filtering once they dissolve.
Skittles: Mixing Red, Orange, and Yellow seems to have the best taste. Doing all flavors individually looks really cool though if you have the time and patience to separate them.
Swedish Fish: Not too bad, but a LOT of filtering bc they will not dissolve fully (at least not in a week's time)
Gummy Bears: Pretty Decent, but thick (almost simple-syrup consistency) and takes a while to dissolve.
Nerds: Dissolve quick and yummy, but looks gross.
Twizzlers: I recommend using the Nibs, bc they dissolve quicker, taste is eh just bc Twizzlers are no too flavorful.
Sweet Tarts: Pretty good.
Jolly Ranchers: Mixing all flavors makes it taste like cough syrup.

If people are interested, let me know and I can share rations of candy:vodka that I am working with now. :)

how long do gummy bears take

how long do gummy bears take to do?
same for the skittles.

also, apparently sour worms work a treat! :)

Re: Candy infusions

I have always used the dish washer as a little bit of help with candy infusions. Fill a bottle half way with your crushed (hard) candies and top up with vodka. Seal completely! Stick the whole thing in the dishwasher and run it a couple of times. As the candies melt they mix beautifully with the vodka. A lot faster than leaving them to dissolve "naturally"


What's the ratio you used for the Nerds? So far I've tried skittles, jolly ranchers and pears. Would love to try nerds too!

Nerds vodka

How did you make the nerd vodka???

It would be easier to avoid

It would be easier to avoid the gelatin based candies (ie gummy bears). If you use the candies that are mostly sugar and flavor you should be fine; a couple of easy ones would be buttterscotch candies or red hots. Also be carefull with chocolate since there are alot of oils in it; it will make the vodka cloudy. Cotton candy is another easy one, but just keep in mind that infusing candies is pretty much just adding alot of sugar and slight flavor to the infusion. If at all possible, try to find a way to create the flavors without all of the sugar and then you can always sweeten it later with a simple syrup.

Colored glass jars??

Can you use a colored glass jar while infusing? I bought some decorative ones and want to give them to family/friends for Christmas but don't want the color effecting the infusion!

Re: Colored glass jars??

Colored glass should be fine... in general, it's just colored glass and will not affect the infusion. In general the opposite is correct: liquids stored in dark bottles can keep longer than liquids stored in clear bottles. This is most noticeable in beers and wine, but it could also affect infusions if you dilute them. So feel free to use them!

One warning: make sure it's not leaded glass, and it's not painted on the inside. That kind of decorative glass could affect the flavor of the infusion, or even make it toxic.

how to make toffee vodka

any ideas tried it at bluewater the other daybut was selling at 20 pound a bottle any ideas of what to use for the toffee


You can also buy Kirkland Vodka at Costco. I talked to the Manager, and he talked to the buyer, and it is a second label for Grey Goose. I use it all the time - very good.

Kirkland is not the same as Grey Goose

I was fascinated by your claim... since I have had Grey Goose and Kirkland, and frankly preferred Kirkland... however, after some Googling, it appears to not be 100% true:

Apparently, Costco hired away some of Grey Goose's employees, and set up a distillery in the same town using the same water supply. So the flavors are very similar, but they are not the same. In fact, I believe Grey Goose is a tad angry with Costco, and rumors of a lawsuit are swirling.

Strawberry Vodka

Can anybody recommend a drink to mix with Strawberry infused Vodka?
Choclate Milkshake springs to mind, just wondering if anyone has tried other drinks.

re: Strawberry Vodka

I would think that would be good with club soda and a wedge of lime.

It would work very well if

It would work very well if you made it as a variation of mojito - and of course, the champagne cocktail.

Strawberry Vodka Alternative

1/2 strawberry infused vodka
1/2 coconut water with natural pineapple flavor - Zico brand is pre-blended for your convenience
Shaken and poured, up, or over ice, however you prefer

This is a fantastic

This is a fantastic resource! the latest issue of bon appetit has a recipe for coffee flavored liqueur and that got my brain rolling on a birthday idea for my sister...I'm thinking key lime vodka because she loves key lime pie more than anything, so this was a great resource!


has anyone tried rose infused vodka i was thinking of infusing rose with sugar or watermelon because i thought by itself it mite taste to much like potpourri but i have drank rose water before and i like it but its one of those things that you like or don't i think it would be good in seltzers or straight up

Re: rose

It might work best to just do a dash of rose water into your cocktail, instead of trying to infuse rose with vodka. Add a little bit of walnut or hazelnut liquor, and some creme de tartar, and you are pretty close to a liquid Turkish Delight!

thanks so much i think i'm

thanks so much i think i'm going to stay away from that for the event i'm doing but i think i mite try it out for another event

Bacon Vodka

Anyone have any ideas of how to make bacon infused vodka I have seen it around town but haven't been able to ask anyone yet?

Re: Bacon Vodka

GROSS!!! I have tried bacon vodka once... at a Rogue brew-pub in San Francisco. Some folks say it makes a great bloody mary, but I couldn't stand the stuff.

As far as how to make it, I've seen it served with bacon in the bottle, so I'd assume the process is fairly simple. Just fry it up enough so it's cooked (maybe still slightly chewy), dab off the excess fat with a paper towel, and throw it in a jar. Cover with vodka and soak... You'd probably need about 4 strips for a liter of vodka.

I'm normally a fan of tasting every day to make sure the infusion is working, and that the materials haven't been soaking so long that the flavor is impaired... however, since my taste buds refuse to believe in such a thing as "good" bacon vodka, you're on your own to determine the optimal time frame!

Yea Bacon Vodka is possible.

Yea Bacon Vodka is possible. Its a better infusion with rye, but, sear off a nice fatty cut. Keep all the fat. You can just strain it off at the end, plop it into the fridge the night before you strain it and all the fab will congeal at the surface.

Strain through a few filters to get it right the first time. And dont make bloody marys... theyre never good enough. Bacon vodka is well matched with clamato for a caesar though.

Flavoured Vodkas

My first introduction to flavoured vodkas was the renowned Skittles...Loved it..
Then before every party I go to, I decide to experiment...
My favourite is Marshmallow - gorgeous. I've also done cola bottles which went down a treat, tasted lovely. It all set inside like a jelly and its appearance was just like a big cola bottle..Wine Gums was another. I didn't strain so the wine gums at the end were named slugs as thats what the texture was like..and strong in flavour too.
My next experiment may be Snickers or After Eights/Mint Aeros..or Strawberry laces..

Too long?

Thanks for a great article, I can't wait to try infusing my own vodka when finals are over!

Just wondering, is there such a thing as leaving an infusion for too long, so long that it actually tastes worse? I didn't think there was but just wanted to check. The plan is to make a few batches of apple, strawberry, vanilla, and lemon infused vodkas. So I was just wondering if it's possible that those infusions would turn bad if left too long.


Re: Too long?

"is there such a thing as leaving an infusion for too long, so long that it actually tastes worse?"

My oh my, YES! It depends a lot on what you are infusing, however...

Vanilla and citrus fruit peels can be soaked for a VERY long time... provided you remove the white pith from the peel an use ONLY the very outer skin, those are fairly safe.

However... strawberry and coffee infusions can get bitter if you leave the stuff in for too long. Strawberry should be done after 12-24 hours. Coffee infusions are ready in EXACTLY 14 minutes if you use my technique...

Re: Too long?

Thanks for the advice! I'm really keen on making strawberry vodka...

Oh, and, what method do you recommend for apple vodka? A coffee infusion sounds interesting (I don't like coffee, but I have a lot of friends who do), I think I'll check that out too :)

apple is tricky...

There aren't many oils in apple to make a proper "infusion," and they have high water content. I've had better luck infusing dried apples from a health food store. There you'd get the flavor, but without diluting the product. You might want to add a tiny bit of cinnamon in there as well... depends on what you're going for.

Personally, I prefer just buying apple brandy to making apple infusions... to get the "real" apple flavor, you need to make the liquor from apples itself. If you can find genuine AppleJack, that's even better... although very tough to find.

applle jack

let some apple cider (fresh from farm) ferment let it settle and freeze in just half full. after freezing for a week pour off the liquid leaving the ice water behind, add this to 100+ proof vodka enough to make it tollerable, for additional "apple" taste add apple juice concentrate till it is right. Real apple jack is hard to find and will have enough methanol (it is undrinkable stuff can blind you), to give you a head banger next day (and fuzzy vision, a sure sign your distillates suck). True Jack is freeze distilled, brandies are heat distilled. Combining them gets a nicer flavor, adding the apple concentrate adds dimension later on. Real apple cider I tried 2 weeks ago nearly killed my stomach in about 2 hours. My spouse bought 1 bottle I will make cider doghnuts with it, cuz it is yecck. If y'all get a chance go to NYS fingerlakes and check out the wineries and distilleries. Finger Lakes distilling is the only distillery I liked and I bought 3 very expensive bottles of Liqueurs all too small and will be gone very soon.

offset the high water content of apples...

by adding everclear!

infusion of fruit

I have been infusing now for almost a year. My favorite infusion thus far is pineapple/strawberry. This is delicious and I do not even add anything to this infusion base. I drink it straight. Freeze my martini glass, shake the tini with ice and serve. Try will not be disappointed. However, i usually leave my infusion for about 10 to 12 days. The riper (more orange/gold the pineapple the better.)

Preserving with Grappa vs infusions

I grew up around a lot of Italian wine makers. When you press the juice out of the grapes you can add sugar and water to the skins, seeds and buts of vines to formant and distill into what is known as Grappa. Italians also take pride in growing a to of their own fruits and veggies in there back yards; My dad would take a portion of the grappa he made every year and preserve fruit with it.

Water and sugar are usually used as grappa is much stronger than vodka. He usually uses a mason jar. halved oven dried italian plums makes what is known as prunia(probably the best liquor i've tried, EVER) 6 months minimum to reach a maximum flavor in the grappa and the fruit are still edible and quite amazing In the end the prunes taste like grappa and the grappa taste like plums even after opening the jar these last longer than my family has ever resisted drinking and eating them. Cherries, whole unpitted, also quite good.

P.S. they sell prunia in Italy, but it is not exported. I recommend taking as many home with you as you can if you go.

One of thee best infusions you can do; Cinnamon.

This is of course personal opinion, but I highly recommend trying a Cinnamon infusion.

The main advantage, It's easy; You just need about 5/7 cinnamon sticks (size dependent) and to shake the fermenting/infusion bottle at least once every two to three days. leave it for at least two weeks, after that period of time; the longer you leave it depends of personal preference.

Great on the rocks or even better in a cocktail.

I apologise if this is barking up the wrong tree, as being from New Zealand/Australia, the selection and range of flavoured Vodka is not ideal (I do not like creating infusions that can already be purchased off the shelf, as it somewhat defeats the purpose of the exercise in the first place)

Grappa infused plums

i doing it.
I have to check this out.

Can I infuse pineapple one month before the party?

I am wondering if i can infuse my two pineapples into my vodka one month out? I'm so so excited to try it-but wondering if it will go bad? The party is not till Aug. 21st


You're putting pineapple chunks into vodka, or are you spiking a pineapple with vodka?

If it's the former, Pineapple doesn't really make a great infusion... there aren't that many oils. It tastes great with vodka, but it's not that much different than just mixing pineapple juice with vodka. I don't think it will go bad... but just in case, I'd suggest you infuse at room temperature for about a day, then stick the infusion into the fridge.

Green Olive infused Vodka

Using logic, if green olives as a complement to vodka is good, why wouldn't a green olive infused Vodka be good? makes sense but I'm not sure I want to risk a bottle of Titos Handmade Texas Vodka on it. Any recipes or comments?


I just started a bacon infusion today! Im thinking a Bloody Mary or White Russian type of drink. Maybe sweet with a bit of maple. I don't know, it may be great, it may be terrible but I'm sure excited to find out.

I just started a bacon

I just started a bacon infusion. Could be good, could be bad. We shall see. Any thoughts?

Cranberry infusion

We have a 5 gallon glass jar with spout.....wanting to make cranberry vodka infusion for the upcoming holidays. I've got a few questions,

1. How many lbs of cranberries do I need to fill up a 5 gallon jar?
2. How do I prepare the cranberries?....smash, peel, boil, leave them alone.....?
3. Do I store the infusion room temp?
4. How much vodka do we use?......mix juice along with berries and vodka?

berries are tough to 'infuse'...

Berries are trickier than citrus, because they have much more juice than oil/essence. You want to avoid juice for the best infusions.

Some people bypass this by using LOTS of cranberries. For example, fill a mason jar 1/3 full of whole cranberries, and then fill entirely with vodka. That would look very nice in your 5-gallon glass jar. Let it meld at room temperature for about 2 weeks (it should stay good for 6 months). Don't dilute with juice in the jar: pour over ice then add ginger ale (or something). You might need to swish it around a bit to make sure the berries and the vodka mix.

Another way is to make more of a cranberry liqueur. Put about 1 lb of cranberries and 1 cup of sugar in a saucepan, and let them melt together a bit. Not too much: the berries should be reasonably firm. Add this to one liter of Vodka. This is ready to drink right away.

money saving on vodka

Here in Texas, members only liquor stores are illegal, so anyone can buy at the Costco liquor store. (Also true of pharmacies.)
Thus, 1.75 liter Titos is about $18. Dripping Springs, another Texas vodka, is great as well and cost a tad less.
Check the membership stores in your state - You may have the same rule and it is a great savings.

By Law.....All liquor stores

By Law.....All liquor stores must be open to the general public, not private or membership based. i.e. SAMS, COSTCO. However if you need to get a mixer next door.......your out of luck without a membership.

infusing vodka


I would like to make an infused vodka using candied ginger and vanilla beans. Would any one know the quanity of both items and how long for the infusing process?



Habanero Infused Vodka

So, being a huge Bloody Mary fan - and not getting it spicy enough - I finally decided to shove some sliced Habanero peppers in a bottle of vodka. After a week, I put some in a glass with Zing Zang and OMG... it's amazing... so, question, how long can I let this infuse before it goes bad on me?


habanero infused vodka

You have no worries. A mate used about 100 habs chopped up with seeds and one liter of vodka in a big old coffee jar. its like a crazy chilli cordial. He uses it to spice up his food, and just tops the level up with vodka again when it reaches the settled chillies. its 12 years old now! I reckon nothing could survive in all that capsaicin oil and vodka. Have a go mate!

Whole/Crushed vs Juice

OK, so I did a couple infusions today. 1 Whiskey/Maple Syrup, 1 Whiskey/Apple Juice(I squeezed it from the apples), and 1 Whiskey/Cranberry (again I squeezed it). So my question is since I did the juice and not the peels how long should I wait? And whats the benefit of throwing in the peels or pieces over just squeezing out all the juice?

Re: Whole/Crushed vs Juice

If you put the juice in, it's not really an infusion. It's more of a "liqueur." Once it's squeezed it should be ready immediately. With the exception of the maple syrup: you'll want to gently tip that bottle upside down a few times per day for about a week to gently let the flavors "wed."

In all 3 cases, you might want to keep these concoctions refrigerated. Straight whiskey has so much alcohol in it, that it won't spoil. But, if you throw in some sweet juices, it could dilute the drink enough so bacteria can form.

Shelf Life

So I've never done an infused vodka but after reading this I will be trying it! After the vodka is infused and put back into the original container, how long would you say the shelf life is?

infusions are the same as vodka

If you make a true infusion and only use citrus peels, herbs, etc., then the shelf life would not be any different than vodka. It still has a very high alcohol concentration, so it's pretty immune to spoilage.

However... if you mix it with juice or in any way dilute the alcohol content, then you'll need to keep it in the fridge and probably consume within a month of opening.

Air tight Container

Everything I've seen so far says to use an airtight container, however I'm wondering the importance of using one rather than just a covered jar? Is there a reason/difference for using an air tight container?

Mocha Infused Vodka

Trader Joe's had a great mocha infused vodka under their own label then discontinued it - bad TJ!
So I see on your site (awesome, BTW) recipes for using espresso or coffee and you also had one for chocolate. Instead of using shaved chocolate, though, I found a recipe (I think it was where cocoa nibs were used. I'm going to try using the coffee and cocoa nibs to create mocha. So now, does anyone know where one can purchase cocoa nibs?

cocoa nibs

I work at a Trader Joe's we sale cocoa nibs

the best

I've been infusing for a while and i've become somewhat of an enthusiast. Here are a few of my personal favorites and findings. 1) Vodka tends to be very bitter regardless of what you infuse. Add a few tablespoons of sugar to take the edge off it. 2) Filtering can be a pain. I don't own any jars and typically do it in the bottle. I found nylons work the best for filtration. 3) Candy and other sweets will leave a white residue in it. I've heard of freezing it for removal, but I personally haven't tried this. 4) LET IT SIT. I know you're eager to try your vodka, but the longer the better. Trust me.
Mulling Spices
This is a personal favorite of mine(keep it on the hush hush). Mix with apple cider, apple juice, or even coke. I personally enjoy it as a shot after dissolving 1 tsp of sugar.

Has a nice kick and makes a good bloody mary. Feeling ballsy? Take it as a shot.

I made it with some jarred brand name dessert caramel. It tasted like caramel, but was really bitter still. I added some sugar and it helped(go figure). Mixes well with dairy products.

Fruit Infusion Help PLEASE

I infused a lemon, lime, orange, strawberries, raspberries and mango on Sunday. I washed but didn't peel the citrus & the infusion is really bitter. I removed all of the citrus on day 3 and added an additional mango but it's still really bitter. I added a peeled oranged today. Is there any hope to counteract the bitterness and if not, what would be suggested to be able to still use it? I'm thinking maybe a simple syrup but want an opinion. Thanks!

not much can "fix" bitter

unfortunately, one of the only things that can "fix" bitter tasting things is a creme... however, mixing creme and citrus will make it curdle. If you want to experiment with de-bittering agents, I highly suggest doing it with just one ounce of the infusion as an experiment. Also... shaking it with really cold ice in addition to simple syrup (or creme) may reduce the bitterness, and help prevent curdling.

Please update us with any progress!

vodka infusion

I have just made mango and passion fruit vodka infusion its great after 6/7 days.

Cocoa infused Vodka, it's too thick (like mud) to strain

I used just over 8 oz of Ghiradelli cocoa powder, a 1/4 tsp of real vanilla liquid, and a 750ml bottle of Grey Goose. I mixed it well 3 wks. ago. I went to stir it after 1 week and it was so thick, there's no way I'll be able to get much liquid out of it when I strain it. It's like a thick mud. I'm wondering if I should dilute it with more grey goose. Does anyone have any suggestions.

and what about the herbs? and the timing...

hiya bex. what a nice site. Here's my query: I've got three weeks before my party and a pretty glass gallon jug with a spigot at the bottom. I'd like to layer some things into the jar for presentation (e.g., sliced tree fruits + blackberries) and add some things for taste (ginger, lemon peel) - can it all go in 2 weeks out? What about an herb? Lemon thyme, for example. Should an herb be added the day before, or can it withstand the whole 2 weeks? Thanks a lot.

Re: and what about the herbs? and the timing...

Herbs are tricky, because they sometimes contain stems or other things that give it a "woody" flavor. Ginger works great, but you only need a week.

If you're looking for presentation, I might go with a few layers of different citrus peels: lemon, lime, and ruby-red grapefruit would be good choices. Be sure to JUST use the skin, and not the bitter pith. Two weeks should be plenty: more than that might make it bitter.

Sliced fruits and berries are OK for presentation as well, but they don't really add much to the flavor. Some berries -- like strawberries -- will lose flavor fast and turn white. I'd hold off on any berries until the last moment and only use them for color... like 12 hours before your party.

Vodka to use

I used to work at a vodka bar so I have probably tasted over a 100 different vodka's. A few people have mentioned using Titos I guess because it is not expensive but I think it is GROSS. I is not smooth at all (as good vodka should be). My favorite cheap vodka to use for infusions is SVEDKA. It is $16+ tax for 1.75 at Costco or Sam's club. It is true that one does not need a membership to shop at those.
I have tried strawberry + vanilla, strawberry, raspberry, pineapple, lime, & orange.
Next on the list to try are: cucumber+basil, tellicherry pepper, and pineapple +ginger.

concerned about the color

hiya bex. I'm mid-way through my infusion. I started with peeled ginger and pithless lemon peels a week ago. last night I added pitted and halved ripe pears, and this morning the pears had turned brown. I thought the alcohol/lemon would prevent that. What to do? Will they blanch after a few days as pineapple would, or should I scoop them out before it's too late? Thoughts?


I would have thought the pear would be bleached, especially considering the lemon in there... it might not harm the flavor, but I'd suggest sampling a spoonful once per day to keep track. If it starts tasting like an overripe pear, you might want to remove them.

Another option: remove the pears right now, and place into a smaller container with the vodka, and take samples of that. If it happens to go bad, then you only ruin a small batch ;-)

pomegranate vodka

I've put a large pomegranate's worth of seeds into about 16 oz. of vodka. How long should I leave it?

that's a tricky one...

An infusion gets the oils from the fruit, and pomegranate seeds don't have much oil. Plus, there's a lot of bitter pith around them, and a woody seed.

Personally, if I were making pomegranate infusion, I'd crush the seeds to remove MOST of the liquid, remove the woody pit, and infuse the seed skins for about 2-4 days.

Whole seeds? That could take about a week. Keep an eye on the color of the vodka.

Peanut Infused

Has anyone tried peanut infused vodka, a local restaurant does one and makes a mean peanut butter & jelly martini with it. I am in the process currently, but don't know how long I should leave it sit. Any advise, thoughts?

awesome idea!!!

Peanuts have a great taste and a lot of oil, so that infusion should work well... I'd advise taking dry roasted peanuts, and lightly chopping. Don't pulverize: just break down each nut into 8 pieces so the infusion works faster. I'd wager this would take a week, maybe 2. But, be sure to sample it every day or so, to make sure it's not getting bitter. You might need to try several small batches until you get it right. When you do, please update us!

Another option: roasted almonds.

What did they use for the jelly part of the martini? Raspberry? Grape? Strawberry?


I put about 1/4 cup of green olives with pimientos in 375 ml of vodka and let it sit for 5 days, strained it into a mason jar and used it to make Bloody Marys! Very good if your an olive lover!

Strawberry Question

Do I refrigerate the mixture while its infusing?


Strawberries infuse in a matter of 12-24 hours. Refrigeration will slow this process down... I usually refrigerate/freeze afterward, but that's usually not necessary.

NOTE: if you mix too much fruit juice into the vodka, then spoilage is possible, and it should be refrigerated. But, if you're infusing citrus or strawberries, you're typically safe.

Turning Brown

I recently went to a restaurant where they infused pears and cinnamon and it was DELICIOUS! I asked the owner how it was done and she simply cut the pears, dropped the cinnamon sticks in the vodka and infused. It was pretty to look at (in a glass jar w/a spigot), crystal clear. It had been infusing for a day and was already so good. She claims to not doing anything else. I have tried this w/three different varieties of pears. Each time the vodka turns brown within hours. It tastes good (NOT as good as hers) but the color is dirty.

Is there something you can put in it that won't alter the taste but keep the fruit from turning brown AND turning the vodka brown??

lemon juice?

Fruit will turn brown because of oxidation:

You can arrest this by changing the pH (adding lemon juice), refrigeration, or a preservative like sulfur dioxide.

Thank you

Just wanted to drop a line to say thanks for the great info. I tried the espresso vodka in french press last night and it turned out excellent. Just sealed up a jar w/ lemon peels and another with raspberries. Can't wait to try!

cranberry cinnamon

I have seen infusion jars with both of these but I am wondering if anyone has tried them together? Sounds nice for a holiday cocktail. Would it be better just to do cranberry infusion and garnish the drink with a cinnamon stick?

might be overpowering...

The Cinnamon will build up after a while, especially if you use a whole stick. I'd suggest doing an infusion for 2-4 weeks, then remove the stick. Cranberries can last a while, in contrast, and not overpower the drink.

Is there an expiration date?

This is my first time infusing vodka-- I am using candy canes and per this post also trying cinnamon and skittles. I just want to know, because these are for Christmas gifts, if I start them now will they last or is there an expiration date after infusing? Thanks so much!

usually not

no much can survive in 80-proof vodka (40% alcohol), so you can feel safe with fruit/candy infusions.

HOWEVER... if you dilute the liquor with fruit juice, THEN bacteria can grow. I'm not sure about the ratio, but anything less than 60 proof (30%) should be refrigerated for safety. That number is overly paranoid... but since I don't know the official number, best err on the side of caution.

Pomegranite vodka

I've just tasted my pomegranite vodka. I put it in to infuse about 4 months ago. It is FABULOUS. It was set aside for Christmas presents but NO ONE is getting this. It's all for me!

I just put the jewels in a bottle with vodka. No sugar. It's about the nicest drink I've ever tried other than sloe sherry. That was great too.


Christmas Vodka!

I'm making some Christmas Vodka at the moment - any ideas what to do with all the lovely raisins etc when I'm done with them?

Taking the Edge off

If you're doing a sweet flavored infusion such as fruit or a spice typically associated with sweetness (cinnamon, clove, others) or coffee, a table spoon or two of sugar really does mask some of the harshness of the vodka, allowing for the added flavors to be tasted more easily. Sometimes with sweet flavors adding a small amount of vanilla extract even further smooths the vodka. You can also do this with more neutral flavors that can lean in either the sweet or savory such as cucumber.
In fact, the cucmber-vanilla-sugar combination is so delicate, light, refreshing, crisp, new, and wonderful that I use this little collins to try to impress virtually anyone-- parents, in-laws, coworkers, bosses, you name it.

1 part cucumber infusion
1 tsp or more vanilla extract
Splash of lemon juice
Powdered sugar to taste
2 parts seltzer

I garnish this with a cucumber slice, and often I leave out the lemon juice so the cucumber is easier to taste.

Another trick I use is the bulky but handy machine, the electric juicer. When I'm doing an infusion with large chunks of fruit or vegetable as opposed to just the very outer layer of skin or zest I like to utilize this machine. After the infusion is complete I like to run the chunks of fruit or vegetable through the juicer and dump the product back into my infusion. While this, I believe, makes my infusion not a true infusion, it puts all the lost vodka back into the batch and also adds flavor. Whenever I do this, I refrigerate the batch and consume within a month.

cinnamon infusion

I bought absolute vodka and was going to add cinnamon sticks to infuse it with. Can I do this in the plastic bottle the vodka came in? I have glass jars I will transfer it to for gifting later.

Cola bottles

How long do I need to leave cola bottles in to get a good flavour?

Apple Vodka and other things

I've done three apple infusions. Honeycrisp, Gala and currently I am letting "schmooze" some Granny Smiths and Cinnamon sticks. I've found it pretty easy and the results have been good. I cut the apple into large chunks and let them sit for a time. The Honeycrisp was the most challenging, I had to scoop out the apples after three days and put new ones in. I did that 3 times and the results are amazing. A lightly tart and sweet taste. The Galas only took a week and the flavor is really "apply." The granny smiths and cinamon have been sitting for two and half days now and is almost ready I think... and it's amazing!
I have also just finished a Atomic Fireball Vodka (which is a really cool opaque red color right now!) I've got Chai Tea vodka (just put the teabags in for about 2 hours and it was done and tasty,) I've done the Wurther's and yeah, it looks like dishwater but tastes really good, and licorice, oh and the most daring and weirdest one was the Stilton w. candied mango and giner chunks in it. That took almost 3 weeks and it's an odd one.

veggi infusion

I'm having a party in 5 days. I'd like to layer different olives, mushrooms, pepperocini, garlic, black pepper, grape tomatoes and cocktail onions for Bloody Mary's. Am I too late? Can you make any suggestions for success?

Energy Drink

My bro is a monster energy megafan and I was wondering if anyone had any ideas on how I could infuse the flavour into vodka for his birthday. I have about 6 weeks to work with. My idea was maybe to reduce a can of monster on the stove into a syrup and then mix it in but I don't know if the flavour will come through. Any ideas, help, advice will be much appreciated:)

chocolate infused vodka

I made this with Dutch Processed Cocoa. I let it sit for 2 or 3 weeks, shaking it twice a day. I strained it through a coffee filter. I used the cocoa in cookies, very tasty. I sweetened it with simple syrup just enough to taste. Came out great yum!

Caramel infused vodka

Just made a basic caramel sauce, (sugar, butter and cream) then as I was stirring still, added a bit of vodka to temper it, put it in a chilled water bath in the sink (just cool water) while still stirring, then added the rest of the vodka. Stirred well then funneled into a bottle. Used half of a 26oz bottle in total of vodka. It tastes divine!

Chocolate and Strawberry Infused Vodka.

I want to infuse a bottle of vodka with Chocolate AND Strawberries (or blueberries). Any tips on how I should go about this? I have never infused vodka before.

Bourbon bacon infusion

Hey guys. I am the gm of a bar and I infuse in large quantities. I have a bourbon bacon infusion and will post for you in a bit my secret on how to make it great. Taking some pics now and hope it all helps.


I'm sorry... but I'm of the opinion that bacon makes everything better EXCEPT alcohol. People say it's because I ate bloody marys, but I think I'm on to something...

Nevertheless... thank you for your recipe! I'd advise you to put it up on your bar's website, and I'll link to it.

Pineapple Infusion

Best pineapple martini and alot less that 12 bucks a crack.
I use a large glass jar, core and cut up 3 to 4 pineapples, toothpick together pineapple rings(fresh of course) to make the top of the iile a solid piece and weigh it down with glass beads. Then I add enough vodka to fill jar, usually more than 1.75 Liters. Wait a month or usually 2 then strain and bottle the infusion. I let it sit at room temperature and as long as the pineapple is fully submerged I have never had any issues whatsoever. I make this at least 6 times a year. Always start drinking it with 2oz of infusion, 2oz of coconut rum and 2oz of pineapple juice in a shaker then over ice. Always end up just drinking it straight over ice. Most requested drink I've ever made and always get asked why I don't have some going if someone is over and sees the empty jar.

Any concerns about an infusion for 2-3 years?

I started some fruit infusions several years ago, and totally forgot about them. Does this go bad? Or does the alcohol keep it safe?


As long as it's above 80 proof and not too diluted it's usually safe for a few years. But if you have a lot of juice in the vodka, or in any way dilute it, you should keep it in the fridge if you're not going to consume it in a few months.

"Once you begin to see any sugar crystallizing on the bottom, discoloration, curdling or other changes you will want to throw that bottle away or at least give it a taste test before mixing with it."

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