Sunday, December 4, 2011

Infused Liquors Part One: Recipes & Method

 Grapefruit Lavender Gin,
Blueberry Lemon & Rosemary Vodka and Chai Whisky

A couple of years a go my friend Nikole gave me a jar of vanilla beans with instructions on how to make your own vanilla extract. I was thinking about her and remembered the gift which was the inspiration for these infused liquor recipes! I am thinking I will give them as gifts to my friends who drink alcohol and are looking for something adventurous to try!

In Part One I will show you how to make the infusions and in the second part I will show you some packaging ideas and recipes!

32 oz widemouth Glass containers with lids
Small Food Processor
Mortar & Pestle
Herbs, dried fruit, spices and citrus peels

Prepare ingredients by dry toasting and grinding herbs with Mortar & Pestle, chop or food process dried fruit and bruise fresh herbs and citrus peels. Add the ingredients to your glass jar and fill with liquor. Tightly seal and label. Store in a warm dark place and shake twice a day for 24 hours to one week depending on the strength of the herbs. Strain liquor with a coffee filter and fill glass storage containers.

Grapefruit Lavender Gin
Peel of one Grapefruit
1/4 cup of Organic Dried Lavender
30 fl. oz. of Gin

1) Peel the Grapefruit rind being careful to avoid the white bitter parts and add to your jar along with the Lavender Buds. 2) Add the Gin. Let sit in a warm dark place for 1 week. Shake the jar twice per day.

Blueberry, Lemon and Rosemary Vodka
1/4 cup Dried Wild Blueberries (Trader Joes)
Peel of one Lemon
sprig of fresh Rosemary bruised or 1 Tablespoon dried and chopped
30 fl. oz. of Vodka

1) Peel the Lemon rind being careful to avoid the white bitter parts and add to the jar. 2) In a food processor pulse the blueberries and a few ounces of the vodka until the blueberries start to break down. You do not want to form a paste, just break them up a bit. 3) Add the Blueberries and vodka to the jar along with the rosemary and remaining vodka. Let sit in a warm dark place for 1 week. Shake the jar twice per day.

Chai Whisky (or Bourbon)
2 Tablespoons Cardamom Pods
1 Tablespoon White Peppercorns
2 Cinnamon Sticks broken up into about 1 inch pieces
1 Tablespoon fresh Ginger chopped (dried pieces are ok or 1 Teaspoon ground)
1/2 Teaspoon ground Nutmeg
1/4 Teaspoon ground Cloves
2 Vanilla Beans washed and broken into 1 inch pieces
30 fl oz Whisky or Bourbon

1) Toast the Cardamom, Peppercorns and Cinnamon until the spices start to pop. BE CAREFUL - the Peppercorns with go up like popcorn if they get too hot! 2) Transfer to a Mortar and Pestle and grind to a coarse consistency just to release the oils. You will have a lot of large pieces of Cinnamon. 3) Chop the Ginger if necessary and add all of the ingredients to your jar and fill with Whisky or Bourbon. Let sit in a warm dark place for 24-48 hours. Shake the jar twice per day.

Stay tuned in a week or so for packaging tips!

For Organic Herbs and Spices:


  1. I did this once! My favorite was with a cinnamon stick & a vanilla bean :)

  2. Oh my, chai whiskey? Curiosity officially peaked!

  3. mmmm... your liquors must be DELICIOUS.. now i´m thisty!!, i like your style, i´ll back to see you!!



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