Infused Liquor Recipes

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HOW TO MAKE INFUSED LIQUORS (5 WAYS)



How to make Infused Liquors (5 Ways) image

DIY Infused Liquors make for a fantastic holiday gift for a host/hostess, friend, family member or really any other adult in your life.

Provided by Lexi

Categories     Cocktails

Time P3DT10m

Number Of Ingredients 16

2 cups strawberries, washed and sliced
2 vanilla bean pods, split lengthwise
1 qt. vodka
1 small pineapple, cored and sliced into spears
1 qt. white rum
2 small jalapeños, sliced into rounds
2 limes, sliced
1 qt. blanco (silver) tequila
2 cinnamon sticks
1/2 cup fresh cranberries
1 orange, sliced into wedges (keep peel on)
1 qt. whiskey
2 inch piece peeled ginger, sliced into rounds
3 lemons, sliced into rounds
Optional: 3-4 cardamom pods
1 qt. gin

Steps:

  • Wash and slice strawberries. Add to clean glass jar with vanilla beans, top with vodka and seal with airtight lid.
  • Store in cool, dark place for at least 3 days, but up to a week. Strain into a measuring cup or glass bowl through a fine mesh sieve and discard strawberries and vanilla bean. You may need to strain a few times or use a cheesecloth to remove all sediment. Seal in clean jar and store in pantry.
  • Core and slice pineapple. Add to clean glass jar, top with rum and seal with airtight lid.
  • Store in cool, dark place for at least 3 days, but up to a week. Strain into a measuring cup or glass bowl through a fine mesh sieve and discard pineapple. You may need to strain a few times or use a cheesecloth to remove all sediment. Seal in clean jar and store in pantry.
  • Slice jalapeños and limes. Add to clean glass jar, top with tequila and seal with airtight lid.
  • Store in cool, dark place for at least 12 hours, but up to 48 hours. Strain into a measuring cup or glass bowl through a fine mesh sieve and discard jalapeños and limes. You may need to strain a few times or use a cheesecloth to remove all sediment. Seal in clean jar and store in pantry.
  • Add cranberries, orange and cinnamon sticks to clean glass jar, top with whiskey and seal with airtight lid.
  • Store in cool, dark place for at least 3 days, but up to a week. Strain into a measuring cup or glass bowl through a fine mesh sieve and discard cranberries, oranges and cinnamon. You may need to strain a few times or use a cheesecloth to remove all sediment. Seal in clean jar and store in pantry.
  • Add lemon, ginger and cardamom pods to clean glass jar, top with gin and seal with airtight lid.
  • Store in cool, dark place for at least 3 days, but up to a week. Strain into a measuring cup or glass bowl through a fine mesh sieve and discard lemon, cardamom and ginger. You may need to strain a few times or use a cheesecloth to remove all sediment. Seal in clean jar and store in pantry.

INFUSED VODKA



Infused Vodka image

Provided by Food Network

Time 3h10m

Number Of Ingredients 6

High-quality vodka
1 lemon
1 lime
1 orange
High-quality vodka
Whole peppers, such as jalapeno, habanero, or poblano (hot) , or bell peppers or sweet Italian (mild)

Steps:

  • Wash and dry the lemon, lime, and orange. Using a zester or a strong vegetable peeler, peel the skin of each citrus fruit to create narrow ribbons.;
  • When handling peppers, it's best to use rubber gloves; some varieties can sting or even burn the skin. Wash and dry the peppers and slit them lengthwise into slivers. For stronger flavor, leave the seeds intact. For milder flavor, remove. Avoid getting the juice near eyes.
  • For Both Recipes: Clean bottle in warm sudsy water. Rinse and dry. Gently place the citrus peels or peppers into the gift bottle, pour in the vodka, and cover the top of the bottle. (Do not seal at this point) Place the bottle in the refrigerator and let the ingredients steep for at least 3 hours - 2 days is better. Before giving, top off the bottle with additional vodka. (The infusion ingredients will soak up some of the vodka.) Seal the bottle with a cork or glass bottle stopper and seal with sealing wax. Tie a thin metal wire or fabric ribbon around the top of the neck, if so desired.

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Published 2017-08-23
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  • Apple-Pear Gin. Gin already has a great infusion of flavors because of the botanicals used to create it. When playing with infusions, choose delicate flavors that accent the juniper and other nuances of the spirit without overpowering or contrasting them.
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  • Fig Bourbon. Unique? Yes, but one taste of fig-infused bourbon will prove that it's a worthy endeavor. This one requires a combination of two fig varieties and the whiskey will be ready within a week.
  • Butternut Bourbon. The butternut in question here is indeed the variety of squash. It is the perfect infusion for harvest season and the cinnamon and sugar added to it really help round off the flavor.
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