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Home » Recipes » Tutorials

How to make Infused Liquors (5 Ways)

Published: Dec 16, 2019 · Modified: Aug 12, 2020 by Lexi

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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.

side view of homemade fruit infused liquors in front of a christmas tree

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.

side view of homemade fruit infused liquors

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!

side view of cranberry orange infused whiskey

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.

pouring tequila into jar with limes and jalapeños

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!

pouring vodka into jar with strawberries and vanilla

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.

side view of pineapple infused rum

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!

side view of colorful fruit infused liquors

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.

overhead view of labels for infused liquor gifts

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!

side view of strawberry vanilla infused vodka

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.

overhead view of 5 different types of infused liquors

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.

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How to make Infused Liquors (5 Ways)


★★★★★

4.8 from 12 reviews

  • Author: Lexi
  • Total Time: 72 hours 10 minutes
  • Yield: 1 quart 1x
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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

Scale

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:

  1. Wash and slice strawberries. Add to clean glass jar with vanilla beans, top with vodka and seal with airtight lid. 
  2. 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:

  1. Core and slice pineapple. Add to clean glass jar, top with rum and seal with airtight lid. 
  2. 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:

  1. Slice jalapeños and limes. Add to clean glass jar, top with tequila and seal with airtight lid. 
  2. 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:

  1. Add cranberries, orange and cinnamon sticks to clean glass jar, top with whiskey and seal with airtight lid. 
  2. 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:

  1. Add lemon, ginger and cardamom pods to clean glass jar, top with gin and seal with airtight lid. 
  2. 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

Keywords: infused liquors

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Reader Interactions

Comments

  1. Zaina

    March 14, 2021 at 2:06 pm

    Hello!
    I want to make an infusion with Bacardi white rum and guava. How long soak the guava in the rum? I was told 6 months but your recipes say 3-5 days. What happens if I leave it there from March until Christmas? Thanks for your response. Your recipes are great!

    Reply
    • Lexi

      March 15, 2021 at 10:58 am

      Hi! After a certain point, I don't think the guava will continue infusing more flavor. You can certainly infuse it for up to a few weeks, but I don't think it's necessary to infuse for more than a month! I would also be concerned that the longer it infuses, the greater the chance of mold growth in the jar if it's not perfectly sanitized. Hope that answers your question! Enjoy!

      Reply
  2. Craig

    March 11, 2021 at 5:23 pm

    Greetings, great recipe ideas! I want to make a half gal. of the vodka/straw/vanilla recipe in a glass dispenser with pouring spout. With vanilla beans being so expensive is it possible to use vanilla extract or other? Do you leave the bean pod in also or just scrape out the beans? Also, can I use simple syrup to increase sweetness in case my strawberries aren't sweet enough? Thank you!

    Reply
    • Lexi

      March 11, 2021 at 6:23 pm

      Hi! Yes, you could definitely use extract. The ratio is about 3 tsp vanilla extract to 1 vanilla bean pod. If you were to use the pods, you can cut in half, scrape out the beans and also leave the pod in to get as much flavor as possible. You can definitely add simple syrup, but I would wait until you try it with just the strawberries first! Hope you enjoy!

      Reply
  3. Lisa

    February 28, 2021 at 11:48 pm

    I want to make an infusion of vodka with blueberries, lemons and açaí. I think I would have to either use powder of frozen purée. Any advice?

    Reply
    • Lexi

      March 01, 2021 at 1:49 pm

      Hi there, I would use purée. You will likely need to strain the mixture a few times to make sure it doesn't leave any pulp. I would probably also store in the refrigerator.

      Reply
  4. Nikki

    February 18, 2021 at 10:58 am

    Hello,

    I'm trying to pre-plan and come up with gift ideas for Mother's Day. I know it's early but it will be here before we know it. Do you have any suggestions and also can you infuse cognacs like Hennessy or Courvoisier?

    Reply
    • Lexi

      February 22, 2021 at 10:04 am

      Hi! In terms of flavor combinations that make great gifts, I know my mom LOVES the strawberry vanilla bean infused vodka. As for cognac, it pairs well with sweet stone fruits like cherries or peaches. It would probably also be great with vanilla. Let me know if you have any other questions!

      Reply
  5. Beck

    February 02, 2021 at 3:18 pm

    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?

    Reply
    • Lexi

      February 04, 2021 at 4:59 pm

      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!

      Reply
  6. Louise

    January 31, 2021 at 9:50 pm

    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!

    Reply
    • Lexi

      February 01, 2021 at 9:03 am

      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!

      Reply
  7. bobbi

    January 18, 2021 at 11:41 pm

    I have been reading this articale can you tell me if you can eat the infused fruit.

    Reply
    • Lexi

      January 19, 2021 at 10:30 am

      Hi! Technically I don't see why not, but I don't think it would taste very good.

      Reply
  8. M

    January 12, 2021 at 3:03 am

    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.

    Reply
    • Lexi

      January 12, 2021 at 8:52 am

      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 🙂

      Reply
    • Ben

      April 25, 2021 at 9:34 am

      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?

      Reply
      • Lexi

        April 26, 2021 at 9:06 am

        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.

        Reply
  9. Randi

    December 15, 2020 at 3:31 am

    Can you leave in any of the ingredients for presentation? Or is it best to stain out? Thank you!

    Reply
    • Lexi

      December 17, 2020 at 2:34 pm

      Hi! It's better to strain out so it doesn't over-infuse.

      Reply
  10. Linda

    December 08, 2020 at 11:25 am

    I am infusing the cranberry orange cinnamon whiskey and was wondering if you have any mixed drinks or recipes to suggest?

    ★★★★★

    Reply
    • Lexi

      December 09, 2020 at 3:33 pm

      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 🙂

      Reply
  11. Allison

    November 11, 2020 at 12:46 pm

    Do you have certain brands of liquor you like to use for infusing? They all look so good!

    Reply
    • Lexi

      November 16, 2020 at 9:28 am

      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 🙂

      Reply
  12. Linda

    November 09, 2020 at 10:37 am

    Oh My! I think I found what I am doing for Christmas Gifts this year (and gifting myself).

    ★★★★★

    Reply
    • Lexi

      November 10, 2020 at 8:42 am

      Perfect gift for yourself! 😉 Thanks so much, Linda, hope you enjoy!

      Reply
  13. Rajan

    November 05, 2020 at 11:47 pm

    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

    ★★★★★

    Reply
    • Lexi

      November 10, 2020 at 8:43 am

      Thank you, Rajan!

      Reply
  14. Emil

    November 02, 2020 at 9:11 pm

    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

    Reply
    • Lexi

      November 03, 2020 at 9:42 am

      Thank you so much, Emil! So glad you enjoyed! We appreciate the kind comment 🙂

      Reply
  15. Kathy

    November 02, 2020 at 4:51 pm

    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!

    Reply
    • Lexi

      November 02, 2020 at 5:30 pm

      Hi! That's a great question. What kind of fruit were you thinking? I would imagine different types of dehydrated fruit would work differently.

      Reply
  16. Heavens

    October 28, 2020 at 4:17 am

    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.

    Reply
  17. Heavens

    October 28, 2020 at 4:13 am

    Hi,
    iʻm kinda new at this but... Can I use the same ingredients to make an infusion drink without using any type of Alcohol?

    Reply
    • Lexi

      October 28, 2020 at 12:33 pm

      Hi! What kind of liquid would you be using in place of alcohol? The process would likely not be the same.

      Reply
  18. david

    September 26, 2020 at 7:12 am

    hi , do i have to cut my apples in half or into small portions

    Reply
    • Lexi

      September 28, 2020 at 9:26 am

      Hi David, either is fine!

      Reply
  19. Rhonda

    September 21, 2020 at 7:36 pm

    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

    Reply
    • Lexi

      September 23, 2020 at 10:25 am

      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!

      Reply
  20. Stephanie

    December 30, 2019 at 3:27 pm

    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!

    ★★★★★

    Reply
    • Lexi

      January 01, 2020 at 6:08 pm

      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 🙂

      Reply
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