Infusing Spirits at Home
Turning a standard bottle of spirit into a custom infusion changes the character of a drink without complex tools. It is a slow extraction process that rewards patience and careful observation of the infusion's color and scent.
Use glass and keep it dark.
Avoid plastic containers, which can leach unwanted flavors, and keep your jars away from direct sunlight to prevent the ingredients from cooking or losing their vibrant colors.
- glass mason jar with an airtight seal
- fine mesh strainer
- cheesecloth
- funnel
- clean glass bottle for storage
What goes in.
- 750mlneutral spirit like vodka, gin, or white rum
- 1/2 cupfresh botanicals, such as rosemary sprigs, mint, or lemongrass
- 2 to 3 stripscitrus peel, pith removed
Managing the extraction
Taste your spirit every 24 hours. Because botanical oils extract at different rates, leaving ingredients in too long can result in a bitter or muddy profile rather than a bright, distinct flavor.
The method.
Prepare the aromatics
Wash and thoroughly pat your botanicals dry. Any water clinging to the herbs will cloud your spirit and shorten its shelf life.
Combine in the jar
Place the botanicals in the clean glass jar and pour the spirit over them. Ensure the ingredients are fully submerged.
Seal and store
Close the jar tightly and store it in a cool, dark cupboard. Give the jar a gentle shake once a day to circulate the liquid.
Strain and bottle
Once the taste is to your liking, pour the liquid through a fine mesh strainer lined with cheesecloth into your final glass bottle.
Other turns to take.
Spiced Rum
Add one cinnamon stick and three whole cloves to white rum; infuse for 3 to 5 days.
Herbal Vodka
Combine fresh basil and a strip of lemon peel with vodka; remove the basil after 48 hours to keep the color bright green.
When it doesn't go to plan.
Always use a vegetable peeler to remove citrus zest; if you include the white pith, the infusion will become bitter.
Label your jars with the date you started the infusion so you don't lose track of the steep time.
If using dried spices instead of fresh herbs, the infusion time usually doubles.
The ones that keep coming up.
Can I reuse the botanicals?
No. Once they have been soaked in alcohol, they lose their structural integrity and flavor, and will not provide a second high-quality infusion.
Does this go bad?
The alcohol acts as a preservative, so a properly strained infusion stored in a sealed bottle will keep for months, though the intensity of the flavor may shift over time.
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