Wednesday, June 15, 2011

How to Infuse Liquor

Strawberry-infused Vodka
For those who have never infused liquor before, leaving porous substances (i.e. sliced fruit, meat, etc.) in alcohol for long durations of time (i.e. more than 72 hours) changes the texture of the liquid, thickening it.

Citrus fruit and herbs are exempt from this, but bacon and sliced strawberries are great examples of porous substances.

Infusing liquor is very easy. To make an absolutely amazing berry-infused vodka or berry-infused rum, follow these simple steps:

Take a large container that can be sealed air-tight and add a bottle of your liquor of choice and whole berries (rinsed and patted dry) - do not cut the stems or greens off the berry.

Then seal the container and leave it to infused for 4 to 6 weeks. Yes, I said 4 to 6 weeks.

Open the container and strain the berry-infused liquor into a glass bottle. Serve over ice and enjoy!


  1. Yum! My patience/forgetfulness can now be rewarded!

  2. Strawberry-infused Vodka
    sounds really perfect with Champagne...
    like 'pretty woman' :)

    I should definitely try!

  3. You absolutely should! My favorite way of serving it up is over ice, with a sprig of mint. I have a batch in the works as we speak. Just a couple more weeks to go!

  4. What a great resource! (hic...) Thanks for following me on Twitter (following back.) And hey, if you get a chance, drop by and subscribe/follow my blog at I just shared some holiday tips and hints. Just be sure to bring along a sense of humor and a doggie bag. :-)

  5. I've been DYING to know how to do this! I would have cut the stems and such so I'm glad you pointed out not to! <3

  6. Definitely trying that someday, esp now that it's summer over here.

  7. Umm, wondering if there is a special treat or suggestion for the strawberries after... Just pop them in your mouth? Also on citrus; do you cut them up or just pop them in whole too?