BlackberryBourbon, Blackberry-Lemon Liqueur, Blackberry Mojito Infusion
Cherry Bourbon (with fresh cherries)
Pear and Cranberry Liqueur (fresh pear/dried cranberry)
Raspberry Liqueur, Raspberry Mint Gin, Raspberry-Lemon Vodka, Raspberry-Orange-Blueberry Rum, Raspberry-Chocolate Liqueur
Rhubarb Gin, Rhubarb-Orange Gin
Cherry Bourbon (with dried cherries)
Elder Gin (dried Elder Berries)
Pear and Cranberry Liqueur (dried cranberry/fresh pear)
Elder Gin (dried Elder Flowers)
Vegetables & Herbs
Chive Blossom Martini Infusion
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
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.
Pingback: Holiday Fun Time! « Boozed + Infused
Pingback: Flavored Liquor Scorecard « Accidentally Cooking
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
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.
January 7, 2013 at 2:37 pm
I’ll experiment – thanks for the tips! 🙂
Pingback: New Year, New Ginger Champagne (Bonus Round: Ginger Gin Infusion) « A Stranger's Sojourn
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~
June 29, 2013 at 6:05 pm
Any thoughts on watermelon? It is in season but it kind of sounds like it might water down the infusion too much
September 25, 2013 at 12:40 pm
Just made your apple pie bourbon for a party and everyone enjoyed it. Thanks
September 25, 2013 at 6:52 pm
That’s great Mike! I’m so glad you liked it. Cheers~
Pingback: DIY Stocking Stuffers: Infused Alcohol | hashtagRANDOM
December 20, 2013 at 9:21 pm
Hello. Any thoughts on how to create a hibiscus-ginger rum? Had it in a cocktail the other day and now want my own! 🙂 Thanks!!
January 4, 2014 at 10:12 am
Hi Tiffany – hibiscus-ginger rum does sound tasty! It is hard for me to know how strong the flavors were without tasting it myself, so I may not be able to exactly replicate the flavor you are going for. You could try doing two separate infusions and then combining them until you get the flavor you are looking for (one would be chopped ginger in rum, the other would be dried hibiscus flowers in rum). If I were to try this without knowing what precise flavor you need, I would probably try about 2 cups of rum, with 2 TB chopped ginger, and just a TB or less of dried hibiscus flowers. Infuse until it tastes good, then filter. Decide if you want to add any sweetener (like sugar or honey) or if you want to leave it as is and have the flexibility to add sweetener to the cocktail itself. Be careful with the amount of hibiscus as that can get strong quickly (but it also gives such a beautiful color)!
Good luck… and cheers~
January 22, 2014 at 7:04 pm
Okay, I’ve tried my first infusion and I’m worried and need advice! I decided last minute that I wanted to try coconut and mint vodka. I know your coconut infusion has fresh coconut, but I went the lazy route and just got the pre shredded stuff. It is also sweetened… is that bad? There was no unsweetened. Since it is sweetened, should I add the simple sugar? I ask because I’m on my, like, third day of letting it sit and it smells… not that good. Kind of weird. Not minty or coconut-y. Thanks so much for your help! Your blog has inspired me!
January 22, 2014 at 9:44 pm
Hi Stephanie, don’t panic. Just let the infusion take its time. Since the coconut is sweetened, I would not bother adding any syrup at this time. You can always add some later if you think it isn’t sweet enough. Three days really isn’t all that long. I would just let it keep infusing for a while. Try tasting it every once and a while. How much coconut and mint did you add and how much alcohol?
January 24, 2014 at 11:00 am
Alicia, I’ve recently started infusions and came across your website. It seems like you do a lot of vodka/gin/burbons do you ever use grain alcohol/everclear? Why or why not? As it is pure alcohol i thought it might better feature the ingredients. Do you have any related recipies?
January 29, 2014 at 8:11 pm
Hi Brian, you can certainly infuse with Everclear. Many people do, but as you have seen, I do tend to infuse with standard 80-proof spirits. I have used Everclear when making bitters, and the pimento dram recipe uses 151-proof rum. But since you typically want to bring down the final proof of the recipe to make it drinkable, I find that the standard spirits work fine. But you’re right, Everclear would most likely bring the flavor out quicker because the proof is so high. I don’t have any recipes for you with Everclear, but I’m sure you could find some. Thanks for reading! Cheers~
February 7, 2014 at 7:22 pm
Hi Alicia! I’ve just gotten into infusing alcohol and I love the tips on your website! My good friend just bought some honeysuckle vodka and I really want to DIY some for myself when summer comes around! I’ve found one recipe for infusing your own, but that’s it. Do you have advice for infusing with honeysuckle or other fresh flowers? (I know it’s early to be thinking about summer but I just can’t wait!) Thanks a lot-
February 11, 2014 at 8:14 pm
Hi Elizabeth, I have done a few floral infusions, although not enough to know a ton about it. I would pull out all the honeysuckle blooms and just cover with vodka. Taste it often and see when the flavor seems right. But this is tough because the flavor profiles continue to change over time. Just like how wine ages and changes its flavor over time, so do infusions. It may only take a day or two to infuse well. Or you may feel it needs longer (a week, more? a few weeks?) I just don’t know… I hate to fail you.
I would actually recommend contacting a blogger who does Wildcraft Vita (or Wildcraft Diva): http://wildcraftvita.blogspot.com/p/about.html
She is really amazing, and really knowledgeable on working with flowers, herbs, native plants, etc. She also makes a fair number of liqueurs and infusions with herbs and flowers, so she could probably be a really good resource for you. Send her a message!
May 23, 2014 at 8:31 am
Hi Alicia! I tried out recipes for honeysuckle infused gin and vodka- they were very interesting! The vodka ended up tasting a little like floral gin, and the gin’s flavor got stronger- I mixed some of it with limoncello and it was really good! The flavor wasn’t really like the smell of honeysuckle, though. All in all, a great experiment! Thanks for your advice!
March 16, 2014 at 2:29 pm
I LOVE the site. So far I have done Gin and Ginger, Brandy with cinnamon + raisins, and my latest is Brown Rum and sorrel + Clove + Cinnamon.. ( Sorrel is usually a Christmas drink here in Barbados and I love it so add it to my fav rum). The rum and sorrel makes an EXCELLENT glaze for a baked ham. I am looking at a christmas cake infusion ( well the fruits in a christmas cake I mean) with white rum.
I loved your tamarind infusion…it grows here ALL over but is usual quite tart. Keep up the blogging and I will keep you posted of my concoctions.
March 25, 2014 at 10:23 pm
Love the blog so far and has given me even more ideas then I started with! I’m a bartender and just started doing my first infusions at home with the idea of creating new cocktails. Vodka – red delicious apple, red Anjou pear and cinnamon. Gin – lemon and rosemary. Rum – jalapeño and mint. Should be interesting to see how they turn out. Thanks for sharing your recipes!
Pingback: 11 Favorite Holiday Booze Infusions | Boozed + Infused
Pingback: Getting the Balance Right For Preserving Fruit in Booze | The Alcohol Professor
September 6, 2015 at 4:14 am
Have you ever tried to make a Maple Brandy? I would love a recipe for it!
September 22, 2015 at 9:56 pm
I have not tried a maple brandy, but it does sound tasty. You could try combining about 2 cups of brandy with a 1/4 cup of maple syrup. Stir together and then let it sit for a week or so. No straining necessary. Taste it and see what you think. If it is too sweet, try adding more brandy. Not enough maple flavor for you? Add a bit more maple. If it gets too sweet, you could add a bit of vodka or grain alcohol to cut the sweetness. Cheers~
November 24, 2015 at 1:53 pm
Have a quick question, have you ever done pumpkin infusions?