Fresh Fruits
BlackberryBourbon, Blackberry-Lemon Liqueur, Blackberry Mojito Infusion
Cherry Bourbon (with fresh cherries)
Pear and Cranberry Liqueur (fresh pear/dried cranberry)
Rhubarb Gin, Rhubarb-Orange Gin
Dried Fruits
Cherry Bourbon (with dried cherries)
Elder Gin (dried Elder Berries)
Pear and Cranberry Liqueur (dried cranberry/fresh pear)
Nuts
Flowers
Elder Gin (dried Elder Flowers)
Vegetables & Herbs
Chive Blossom Martini Infusion
Other
August 24, 2012 at 3:13 am
Looks like you’ve had some fun. Thanks for making it easy on us with this handy tool. Looks like I’ve got fun, exploring and learning, and experimenting. I’m a kid in a candy store.
August 25, 2012 at 9:34 am
Thanks for reading! I hope you get inspired by the list… What will you infuse?
August 24, 2012 at 5:35 am
This is AWESOME! You should share on Barfly!!!
August 25, 2012 at 9:29 am
Thanks Heidi!
August 25, 2012 at 10:30 am
I still haven’t made your pineapple liqueur. That is my first goal. Next, I’m going to have to test my whits against your kiwi treat. There’s something my mother made every time the family got together, or for holiday breakfasts (as a supplement) – she called it Fruit Salad. Essentially it was (and still is) pineapple, kiwi and blueberry. Peach and orange were also in the recipe, but I always favored the pineapple, kiwi and blueberry. And no, I wasn’t the one who took only my favorite fruits out, leaving everybody else wanting. Anyway…after seeing your Blueberry Gin recipe, my mind immediately went to Mom’s Fruit Salad. What if I mixed your Pineapple and Kiwi liqueurs with your blueberry infused gin? I know, it’s an awful lot of flavors bashing into each other, but also can’t help hoping how great it’d be. What do you think? Too much confusion in one glass?
August 25, 2012 at 10:33 am
Woops! Should have hit “Reply” Alicia, not starting what seems a new comment.
August 25, 2012 at 10:38 am
I don’t think that would be too much in one glass, especially if you stuck to the pineapple, kiwi, and blueberry. It is hard to say if you will taste all the flavors, but they may create a really nice combination. I like to start with single flavors the first time I infuse a particular fruit to see how it comes out, but with something like the raspberry-orange-blueberry rum, I already had made infusions with those flavors and thought they would go well together. Your kiwi-pineapple-blueberry might be nice with rum as well.
August 25, 2012 at 10:52 am
I have my doubts, but know optimism gets the better of me at times. When this happens, I’ll let you know. As far ass your starting with single-flavored infusions, I am grateful simply because they sound so pure and genuine. Adding more might take away something. Reading your recipes says, “Get a load me! Even YOU can make me! So whacha waitin’ fer?” I enjoy making syrups for cocktails, but understand not everybody thinks of it as fun, but work, or intimidatingly NOT FUN. It’s good to see others having as much fun as I’m having.
August 28, 2012 at 10:09 pm
Jack, that is awesome! And I love that your take away from these recipes is “yes! You CAN do it!” because it really is that easy. The only hard part is patience! Happy infusing! Let me now how I can help.
September 15, 2012 at 6:49 pm
Trying out the chocolate bourbon. I had some at a martini bar here in San Antonio, and I fell in love! I am also trying some cinnamon vanilla tequila. Thanks for the great instructions… We will see how it goes.
September 16, 2012 at 9:20 pm
Great! Cinnamon vanilla tequila sounds really interesting too! Hope you like the chocolate bourbon!
September 19, 2012 at 5:56 pm
This might sound slightly crazy, but try the seed heads from the flat, Italian style parsley. You want them when they are fat and green, before the stems yellow and they turn brown. I used a couple large handfuls in a bottle of vodka. It is amazingly good, double so ice cold. Goes good in tomato based drinks, gins etc. Everyone I have given a sample too was very enthusiastic.
September 19, 2012 at 8:55 pm
Thanks for the tip! I happen to have some flat parsley that keeps trying to go to seed, so I may give it a try.
September 27, 2012 at 8:31 pm
Love it. I’ve made Limoncello, Orangcello, and what I like to call Strawberrello and Watermello. They make great Xmas gifts.
September 30, 2012 at 2:20 pm
Wow! Sounds like lots of great ideas… I love that you call them strawberrello and watermello! So fun! And yes, we love to give these for xmas gifts. We will be posting some great holiday recipes in the next month or so.
October 8, 2012 at 4:45 pm
I am wondering which liquors or type of liquors (ie top shelf, mid brand, etc) do you recommend? I am especially looking to infuse some bourbon. I can’t find a “101″ or “getting started” post?
October 10, 2012 at 7:39 pm
Hi Renee, you are right, I need to add a bit more of the basics on the site. Until then, I recommend infusing with a mid-level alcohol. For the bourbons, I tend to use Jim Beam. I feel that infusing with top shelf is a bit wasteful, and your favorite labels would be better enjoyed on their own or in your favorite cocktail. While there are a few that say your infusion is only as good as your alcohol, I think there are many more that would agree with me about going with a mid-level spirit. Happy infusing! I think you will enjoy the infused bourbons!
October 11, 2012 at 4:16 am
The martini bar here in San Antonio, who inspired me to start researching infusions and ultimately led me to this resource, did share that they found Maker’s Mark to be good for infusions.
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December 24, 2012 at 4:46 pm
I recently just finished a round of liqueurs myself. Blueberry, Raspberry, Apple-cinnamon, Strawberry Vanilla and I made a nice Blackberry Brandy that I am hoarding mercilessly. All turned out well, but on the next round I think less cinnamon and vanilla bean in the last two and maybe an apple with more punch like Granny Smiths. Also just started a Grapefruit that is about a week in and I’m keen to see how it plays out. Now that I have found a plethora of recipes to try I going to be busy busy on top of making wine as well. Thanks!
January 3, 2013 at 6:23 pm
Sounds like you have lots of great infusions! Very glad you found us! Cheers~
December 30, 2012 at 1:28 pm
There is a wealth of inspiration here and I can’t wait to try out a few of your ideas!
January 3, 2013 at 6:24 pm
Thanks! I hope you do try a few infusions… Cheers~
January 3, 2013 at 3:39 pm
Hi Alice
Thanks for the recipes, good to see someone who tries it out & shares the info on their site!
I made peach Makers Mark for my 1st time – our panel of 3 thought the whiskey became softer, sweeter, less ´sharp edges´ when neat & it had a lovely soft flavour when mixed in an old fashioned.
I would compare the peach flavour to how the apple flavour comes across in an old fashioned made the same way but with Lairds Applejack.
NB: I was lighter than normal with the bitters (regular Angostura) as I didn’t want to overpower the flavour & didn’t include any fruit (muddled or otherwise) otherwise everything else I did was as normal.
Please comment on:
I did only leave it for about a week & the peaches weren’t ripe – would there be any advantage leaving it longer or using riper fruit?
Is a double infusion (e.g. repeating the process with new fruit) likely to have any effect?
I am repeating the peach Makers Mark infusion & have an apple Four Roses infusion on the way… to someone reading this who hasn’t tried making an infusion yet… hurry up & try!
January 3, 2013 at 6:45 pm
Hi Adam, thanks for your comment. I will try to address all of the questions.
When I made peach bourbon, I left the peaches in for about 4 weeks, but I tend to like heavy infusions. The flavor would definitely be a stronger peach flavor with riper peaches. Generally, very ripe, sweet fruit will yield the best flavor. And I do believe that a longer infusion time continues to impart flavor. You can always sample but leave the peaches in until you have the flavor you want.
A “double infusion” as you mention would likely give more flavor, but I would hesitate to do that for the reason of the percent of alcohol. I don’t know how much peach you put in the first time, and I don’t know the current alcohol percent of your infusion. In general, I try to make 100% sure that my infusions cannot get below 20% alcohol so that they remain safe. If I use less added ingredients by volume that the spirit, and it is at least 80 proof, then it will be safe. You might be fine, but since I don’t know for sure, I cannot advocate it. The second infusion makes it more tough to guess at the ratio.
Your next infusions sound great! The more infusing you do, you will learn the tips and tricks that work for you. Since everyone has different tastes, it is good to do your own experimenting as you are.
Cheers~
January 7, 2013 at 2:37 pm
I’ll experiment – thanks for the tips!
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March 8, 2013 at 7:10 am
Any thoughts on a Ginger Lime vodka?
March 8, 2013 at 7:16 am
I think ginger-lime vodka would be great! Try following the same recipe as the ginger-lime gin, substituting vodka for the gin. I hope you like it! Cheers~