DIY Infused Liquors make for a fantastic holiday gift for a host/hostess, friend, family member or really any other adult in your life. In this post, we'll teach you how to make a few different infused liquors. We're also sharing some of our favorite flavor infusions for vodka, tequila, rum & more.
Over the last few years, we've gotten really into mixology and craft cocktails. We love experimenting with different liquors, simple syrups, fruits, bitters, etc.
If you know our family IRL, we pretty much always have company. My parents have hosted countless full-blown, 60+ person parties, smaller dinner parties, holidays, and hundreds of weekend get-togethers. After hosting so many events, we've gotten pretty good at throwing together cocktails with whatever we have on hand.
In more recent years, we've gotten extra ~fancy~ and started experimenting with infusing various liquors and simple syrups. For my wedding last year, we made huge batches of homemade infused vodka and tequila for my signature cocktails. They were a huge hit - some of my friends were even taking straight-up shots of the jalapeño infused tequila! (Yes, it was a very fun wedding.)
In addition to majorly improving just about any cocktail, homemade infused liquors also make for a great DIY holiday gift. Any host/hostess, family member, friend or coworker will surely appreciate the originality and effort!
The flavor combinations are really endless, but we do have a few favorites we're sharing in this post. They include Strawberry Vanilla Bean Vodka, Pineapple Infused Rum, Cinnamon Cranberry Orange Whiskey, Jalapeño Infused Tequila and Ginger Lemon Cardamom Gin.
The whiskey is a particular favorite for Christmas - it's so festive! We also recently made this apple pear infused vodka. It's perfect for fall cocktails!
How to Infuse Liquor
Infused liquor may sound complicated, but it really couldn't be easier. In fact, it only requires about 20 minutes of hands-on time, including the gift wrapping!
Step 1: Choose your Liquor and Flavorings
The first and most obvious step is to choose your infusion. Most common liquors, like vodka, tequila, rum, whiskey and gin, are all great choices. More complex liquors, like mezcal, aren't as easy to work with.
Vodka is my favorite option - it's essentially a blank canvas that can take on any flavor combination. If you're not a fan of vodka, tequila and rum are easy to start with, too.
When it comes to choosing flavors to infuse, think about your favorite cocktails involving that liquor. Rum, for example, is often used with tropical flavors like pineapple, mango, guava, etc. Whiskey, on the other hand, often calls for warmer flavors like cinnamon, anise, orange and vanilla.
You can infuse liquor with just about anything - fresh fruit, herbs, spices, dried fruit, and anything else your heart desires. It's best to stick with just a few complementary flavors - don't overdo it with too many ingredients. Here's a breakdown of the ingredients we used in these infusions:
- Vodka + Fresh strawberries + Vanilla Bean
- Tequila + Jalapeño + Lime
- Gin + Fresh Ginger + Lemon + Cardamom
- Rum + Fresh Pineapple
- Whiskey + Cranberries + Orange + Cinnamon
Lemon Ginger Cardamom Gin Cranberry Orange Cinnamon Whiskey Jalapeño Lime Tequila Strawberry Vanilla Bean Vodka Pineapple Rum
It doesn't have to be complicated. The pineapple infused rum (just 1 ingredient!) is actually my favorite - it's SO good in tropical cocktails!
Step 2: Start your infusion
All you need to get started is a bottle of liquor, your flavorings of choice, and a clean glass jar with an airtight lid. Since most bottles of alcohol have small spouts, you'll have to infuse in a separate jar.
We find that quart-sized mason jars work really well. They have an easy-to-seal lid, and they're cheap and easy to find online or in stores.
If you're using fresh fruits, wash and dry them before adding to the jars. The amount depends on the infusion. If you're infusing liquor with fruit, you can add a lot, but go easy on the spices and herbs, which tend to impart stronger flavor. Of course, if that's what you're going for - that's perfectly fine! But too much ginger or cinnamon can be pretty overwhelming.
Unless you're totally confident about how much to add, I'd suggest consulting a recipe first. A quick google search should answer most of your questions!
Add the ingredients to the jar, then fill the jar with your liquor of choice. Seal the jar with an airtight lid and store in a dark, cool place until it's ready to strain.
How long should I infuse liquor?
Again, this really depends on the ingredients/type of liquor.
For something like strawberry infused vodka, you can leave it to infuse for up to a week. In fact, the longer you infuse it, the better it will taste! Last year when we made it for the wedding, we ended up leaving it for about a week and it smelled more like syrup than vodka. So good!
For something like jalapeño infused tequila, however, less than 24 hours will do the trick. In fact, if you're heat-sensitive, 10-12 hours is plenty. We use this same rule of thumb for infusions made with lots of herbs or spices.
If you're not sure, open the jar after 24-48 hours and give it a smell. If it's very fragrant from the infusion, it's probably good to go. If not, let it infuse for another day or two and check again. As a general rule of thumb, 3-5 days is the perfect amount for most infusions.
And don't worry - even if you're using fresh fruit, you don't have to worry about anything going bad. The alcohol prevents any mold from growing on the fruit, so even after you strain it, you can keep it for years.
Step 3: Strain and store your infused liquor
To strain your infusion, pour the liquor through a fine mesh sieve into a wide-mouth jar, measuring cup or glass bowl. If the infusion contains fruit with seeds/pulp (like strawberries), line the sieve with a cheesecloth to remove as much sediment as possible.
Discard the fruit/infusion ingredients. Clean the glass jar you used for the infusion and return the infused liquor to the jar. Seal and store in a dark, cool place. It will last indefinitely, but we're willing to bet you'll get through it pretty quickly!
How to use infused liquors
There are really no rules when it comes to using your DIY infusions. Add them to any cocktail for more flavor. You may even find you can use less sugar than usual, especially if it's a fruit-infused liquor.
Here are a few quick ideas using our infusions:
- Use jalapeño-infused tequila in these Frozen Watermelon Margaritas or these Pineapple Jalapeño Margaritas
- Use strawberry vanilla bean infused vodka in a Moscow Mule or Strawberry Peach Sangria
- Use cranberry orange cinnamon whiskey in this Cranberry Orange Whiskey Cocktail or this Hot Apple Cider Cocktail
- Use pineapple-infused rum in this Pineapple Coconut Rum Punch or this Long Island Iced Tea
- Spike homemade lemonade with lemon ginger infused gin
The possibilities are endless - we'd love to hear how you're using your infusions in the comments below!
Gift wrapping ideas
If you're gifting these DIY infusions, pick up a few cute glass jars, ribbons and gift tags for wrapping.
You don't have to gift an entire huge bottle. If you're packaging smaller gifts for hosts/hostesses, coworkers or other acquaintances, use a smaller jelly jar.
Tie festive ribbon or burlap around the jar and attach a gift tag. Be sure to write the ingredients on the gift tag, and even a few different ideas on how to use it. If you want to get extra fancy, you can even write out a full recipe - it's up to you!
That's it - your infusion is ready to go. The perfect gift!
For a larger gift, pair a bottle or two of your infused liquor with more cocktail-oriented gifts. Pair with your a few cocktail glasses, a cocktail shaker/other bar equipment, mixology cookbooks, unique ice cube trays or ingredients like bitters and shrubs.
Questions? Anything we missed? Leave your response below! We'd really love to hear about your favorite infusions. We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been making.
Print📖 Recipe
How to make Infused Liquors (5 Ways)
- Total Time: 72 hours 10 minutes
- Yield: 1 quart
Description
DIY Infused Liquors make for a fantastic holiday gift for a host/hostess, friend, family member or really any other adult in your life.
Ingredients
Strawberry Vanilla Bean Infused Vodka:
- 2 cups strawberries, washed and sliced
- 2 vanilla bean pods, split lengthwise
- 1 qt. vodka
Pineapple Rum:
- 1 small pineapple, cored and sliced into spears
- 1 qt. white rum
Jalapeño Lime Tequila:
- 2 small jalapeños, sliced into rounds
- 2 limes, sliced
- 1 qt. blanco (silver) tequila
Cranberry Orange Cinnamon Whiskey:
- 2 cinnamon sticks
- ½ cup fresh cranberries
- 1 orange, sliced into wedges (keep peel on)
- 1 qt. whiskey
Lemon Ginger Cardamom Gin:
- 2 inch piece peeled ginger, sliced into rounds
- 3 lemons, sliced into rounds
- Optional: 3-4 cardamom pods
- 1 qt. gin
Instructions
Strawberry Vanilla Bean Infused Vodka:
- 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.
Pineapple Rum:
- 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.
Jalapeño Lime Tequila:
- 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.
Cranberry Orange Cinnamon Whiskey:
- 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.
Lemon Ginger Cardamom Gin:
- 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.
Notes
Read full blog post for answers to FAQs.
- Prep Time: 10 minutes
- Cook Time: 3 days
- Category: Cocktails
- Method: Infusion
Beck says
I'm clearing out the freezer and making blueberry, strawberry, and blackberry jams. When thawing I usually have an excess of liquid, which I turn into syrup. Can my syrup be infused?
What would be a good mixer alcohol (I have a lot of rum. Crown Royal, etc)?
Is there a certain proof that is required?
What should my ratio of syrup to liquor be if making less than a quart?
*Since the syrup has no pulp I don't think straining would be necessary.*
If I put into smaller jars and continue to store it, is it shelf-stable and for how long?
Lexi says
Hi! Thanks for your questions.
1) What else goes into the syrups you are making? Assuming it's just sugar and the liquid from the fruit? Assuming you will also be bringing the mixture to a boil?
2) I think vodka or rum would both be great options as they tend to do well with many different flavor profiles.
3) No certain proof required!
4) If making less than a quart, I would probably try around 1/4 cup of syrup to one quart of alcohol. It honestly probably mostly depends on your preferences and how sweet you'd like the infusion to be!
5) Agreed, since the syrup doesn't have pulp, probably not necessary to strain.
6) It should be fine stored at room temperature for a few months, but be sure to use a properly sanitized glass jar (boiled in water for a few minutes before using).
Let me know if you have any other questions!
Louise says
Love this post, great work! I want to try infusing gin with pandan and coconut (I tried it in asia, it’s amazing but I can’t buy it where I live). I only have access to pandan syrup or powder (which can be made into a syrup), not the fresh leaves. Do you think infusing gin (or vodka) with syrups would work, instead of the fresh plants/fruits? Thanks in advance!
Lexi says
Hi Louise, that sounds amazing! Yes, that should work perfectly fine. Since it's a syrup instead of fresh leaves, you probably won't need to strain in at all. I would just add whatever amount tastes best to you!
bobbi says
I have been reading this articale can you tell me if you can eat the infused fruit.
Lexi says
Hi! Technically I don't see why not, but I don't think it would taste very good.
M says
Hi, is it preferred for the infused alcohol to keep its bite. I forgot about my apple whisky, it's a lovely flavour but you'd never guess it had whiskey in it, just tastes of apple and cinnamon.
Lexi says
Hi! It really just depends on your personal preferences. Usually you still want a little bit of that bite, but some people prefer not to taste the alcohol quite as much. One option would be to add more plain whisky to the infusion to balance it out a bit more. It would probably be excellent in cocktails! Hope you enjoy 🙂
Ben says
Given how good the pineapple-infused rum tastes, and how bad the discarded pineapple spears taste ... I’m wondering if the resulting rum’s ABV is much lower than the starting point? Any idea?
Lexi says
Great question! I did a bit of research and the general consensus is that yes, the resulting ABV is likely a bit lower than the starting point, due to both the addition of the sugars and water from the fruit + the fruit soaking up some of the alcohol.
Randi says
Can you leave in any of the ingredients for presentation? Or is it best to stain out? Thank you!
Lexi says
Hi! It's better to strain out so it doesn't over-infuse.
Linda says
I am infusing the cranberry orange cinnamon whiskey and was wondering if you have any mixed drinks or recipes to suggest?
Lexi says
Yes! I LOVE using it in this cocktail: https://www.crowdedkitchen.com/cranberry-orange-whiskey-cocktail/
It's also delicious in this: https://www.crowdedkitchen.com/hot-apple-cider-cocktail/
And any hot toddy recipe! Hope you enjoy 🙂
Allison says
Do you have certain brands of liquor you like to use for infusing? They all look so good!
Lexi says
Thanks so much! We always recommend going with higher quality liquors so that these infusions taste great even straight from the bottle. Some of our favorite brands: Tito's for vodka, Casamigos for tequila and Wild Turkey or Woodford Reserve for bourbon 🙂
Linda says
Oh My! I think I found what I am doing for Christmas Gifts this year (and gifting myself).
Lexi says
Perfect gift for yourself! 😉 Thanks so much, Linda, hope you enjoy!
Rajan says
Hi Crowded kitchen.
My name is Rajan Kumar
My profession is Bar Tending
I want to learn more about Mixologist.
I want to be a good Bar Tender
I love Mixology.
I'm leaving in Ludhiana Punjab India.
It's really nice infusions recipes.
Thank you so much.
God bless you
Lexi says
Thank you, Rajan!
Emil says
The recipes are all great. I tried the vanilla vodka one and like it a lot. Great job and such a heartwarming blog, Lexi and Beth. Keep writing! 🙂
Greetings from Bali,
Emil
Lexi says
Thank you so much, Emil! So glad you enjoyed! We appreciate the kind comment 🙂
Kathy says
Hi,
I cant wait to try! Wondering, can I make these with dehydrated fruit? If so, would I use the same amount of ingredient's in the recipe's?
Thanks!
Lexi says
Hi! That's a great question. What kind of fruit were you thinking? I would imagine different types of dehydrated fruit would work differently.
Heavens says
Hi,
Can i also know if making chocolate Infusion is possible, and if it is, can i know the main ingredients to it, it will be great if there is any recipes to it.
Heavens says
Hi,
iʻm kinda new at this but... Can I use the same ingredients to make an infusion drink without using any type of Alcohol?
Lexi says
Hi! What kind of liquid would you be using in place of alcohol? The process would likely not be the same.
david says
hi , do i have to cut my apples in half or into small portions
Lexi says
Hi David, either is fine!
Rhonda says
Hi
I made cherry liqueur with vodka. When sealing in jar, do I need to boil the jar with the liquor to seal it or just put in a clean mason jar with lid? Thanks
Lexi says
Hi Rhonda! Do you mind sharing a bit more info about this? Did you combine pre-bought cherry liqueur and vodka, or is it homemade? Or did you infuse fresh cherries in the vodka? Just want to make sure I have a clear understanding so I can give you a better answer!
Stephanie says
I made the pineapple rum and plan on giving it as gifts. I saw the two recipes above, but can you give me some additional ideas of how to use it? I figure you have more ideas since it’s a favorite of yours. Thanks!
Lexi says
Hi Stephanie! Love to hear that and hope everyone enjoys!
Sure – here are a few additional ideas. We don’t have recipes on our site for most of these, but here are a few links that look good to us:
It would be amazing in a piña colada: https://vanillaandbean.com/fresh-pina-colada/
Use in a mojito to add more sweetness: https://www.isabeleats.com/classic-mojito-recipe/
I bet it would be great in this strawberry hibiscus cocktail: https://www.halfbakedharvest.com/tropical-strawberry-hibiscus-rum-smash/
Honestly it would also be good just mixed with lemonade!
Hope that helps 🙂