Blueberries, strawberries, blackberries, raspberries, boysenberries, cherries – little morsels filled with fresh and distinctive flavors.
Throw some berries in a jar, pour some vodka, rum, or gin overtop, let it sit for at least 3 days and you’re done – flavored spirits!
Use about 1 cup of fruit to 2 cups of spirits. You can increase this ratio if you like a stronger flavor. After the spirits have been infused, the fruit is nice to eat with a bit of whipped cream or coconut cream.
Infused Vodka and Other Organic Spirits
Makes about 3 cups
1 cup berries
2 cups spirit of your choice
Place berries in a jar and cover with spirits. Cover and let sit at room temperature for at least 3 days and up to a
week. Remove fruit. Serve
I used Infused by Susan Elia MacNeal’s for reference.
Always use sterilized mason jars, shake once a day, and keep away from bright sunlight.
BLUEBERRY VODKA AND BLUEBERRY BOURBON
- 750 ml of booze
- 1 quart fresh organic blueberries
Slightly cook the blueberries until some of the natural sugars start to release. The blueberries should be slightly firm not mushy.
Infuse away from sunlight for 5 days.
LEMON INFUSED VODKA
This fresh infusion will blow your mind and you will hopefully never buy a citrus vodka ever again.
- 750 ml of vodka
- 5 lemons
Zest lemons with no white pith.
I use a potato peeler and then a knife to remove excess white pith. You could use a microplane zester here as well.
Infuse for 5 days. Strain and rebottle.
Yes, it’s that easy and tastes like real lemons.
JALAPENO INFUSED TEQUILA
- 750 ml of blanco tequila
- 1 red Serrano
- 3 jalapeno chiles
You’ll only need to infuse the tequila for two days. Once you have your jalapeno infuse tequila you’ll have ammo for some seriously tasty cocktails that pack a punch.
PECAN INFUSED BOURBON
- 750 ml of bourbon
- 2 cups of pecans
Here’s the preparation for the pecans. First soak your pecans in water for 30 minutes, then strain. Place pecans on a baking sheet and preheat the oven for 300 degrees. Sprinkle with salt, pepper, and cayenne pepper on the pecans for flavor. Bake for 20 minutes. Allow to cool and place in a sterilized mason jar. Top pecans with bourbon and infuse for 4–5 days. Strain with a coffee filter or Brita filter to remove any sediment. I’m currently looking into agar clarification to help remove sediment and improve the overall appearance.