Vodka infusions

I’ve been running a moonshine still and making vodka at home for a couple years now. I used to run a batch every other week, and the output was enough for 11 fifths of pretty good vodka that I turned into panty-melting infusions. I don’t even know how many recipes I have in my head. Once every couple months I’ll make a batch now and I spend money on good ingredients with a nice product in mind.

Everybody remembers my peppermint schnapps from last Christmas and the Thanksgiving special edition coffee-spiker I made this year. Good stuff.

If you guys have any questions about how to turn cheap vodka into good stuff, I know how to do it. If you want to make fruit infusions that your girlfriend will like, I know that too. I have put together some infusions that put the hardest drinking Puerto Rican career criminals back on their asses.

I don’t make any kind of whiskey, it’s too much of a pain in the ass and there are too many really good cheap whiskeys… why reinvent the wheel. But there are very few if any off-the-shelf flavored vodkas that are any good compared to what I make.

What do you guys want to know?
Mmm infusements, whats a simple way for someone to get started in making infusements ?
A cheap and simple way to get started is to go get a big jar of hot peppers or pickles or whatever you can buy essentially just to get your hands on a big glass jar. Put the pickles in a different container and wash the jar out thoroughly, making sure to get the smell of pickles out of the lid. You might need to soak it overnight in hot, soapy water.

Then head down to your local shop and pick up a fifth of Smirnoff and a bag of frozen black cherries and a bag of frozen peach slices. Don’t use the fresh stuff, use the flash-frozen stuff. Dump the peaches and cherries in the jar and pour the fifth of vodka on top. If your jar has a lot of room in it, you might get two fifths to make sure you fill up the jar up to 1" from the top.

Cap the jar and put it in your windowsill where the sun will hit it. Leave the jar there for… well, as long as you can leave it alone. If you let it go for a month you’d be just fine. Longer is better, but a month is enough.

Once the month is up, pour your liquid through a coffee filter into another bottle and put the filtered bottle in the freezer. Some of the alcohol is going to be displaced by the fruit juice, so it’s not 80 proof anymore. Maybe somewhere between 50 and 60. You don’t really have to mix it with anything, but if you made half infusion and half sprite, your girlfriend will be very happy.

That’s an easy one to get started with. You can waste your money on more expensive vodka for infusions but I don’t think it’s worth it. If you get really cheap shit for infusions leave the cap off the jar for the first couple days and let the methanol evaporate. It’ll improve the taste somewhat.
My parents used to make blackberry cordial. How’s that made?

A cheap and simple way to get started is to go get a big jar of hot peppers or pickles or whatever you can buy essentially just to get your hands on a big glass jar. Put the pickles in a different container and wash the jar out thoroughly, making sure to get the smell of pickles out of the lid. You might need to soak it overnight in hot, soapy water.

Then head down to your local shop and pick up a fifth of Smirnoff and a bag of frozen black cherries and a bag of frozen peach slices. Don’t use the fresh stuff, use the flash-frozen stuff. Dump the peaches and cherries in the jar and pour the fifth of vodka on top. If your jar has a lot of room in it, you might get two fifths to make sure you fill up the jar up to 1" from the top.

Cap the jar and put it in your windowsill where the sun will hit it. Leave the jar there for… well, as long as you can leave it alone. If you let it go for a month you’d be just fine. Longer is better, but a month is enough.

Once the month is up, pour your liquid through a coffee filter into another bottle and put the filtered bottle in the freezer. Some of the alcohol is going to be displaced by the fruit juice, so it’s not 80 proof anymore. Maybe somewhere between 50 and 60. You don’t really have to mix it with anything, but if you made half infusion and half sprite, your girlfriend will be very happy.

That’s an easy one to get started with. You can waste your money on more expensive vodka for infusions but I don’t think it’s worth it. If you get really cheap shit for infusions leave the cap off the jar for the first couple days and let the methanol evaporate. It’ll improve the taste somewhat.

sounds aiiight.
If you are into this sort of thing, you can infuse : 420 :…. for anyone into that sort of thing

but yes infused vodka is very easy to make, the hardest part is waiting.
i heard skittles vodka is good. never tried it thought

If you are into this sort of thing, you can infuse : 420 :…. for anyone into that sort of thing

but yes infused vodka is very easy to make, the hardest part is waiting.

None that I know of, because weed is Fat Soluble, not Alcohol. You can mix it with anything that contains fats though, so people make cookies, brownies, etc….

there’s a bacon vodka edu in the main forum

You can, it’s called Green Dragon. I’ve never made it. It’s supposed to taste horrible.

Sure, I’ll do a couple this weekend.

Skittles vodka is easy, I’ll do one of those. But I’ll probably use pear Jelly Bellies.

You want to see a fruit one too? I’ll do one of those. It’s so easy to do fruit and candy infusions, I think you guys might be surprised. The spice ones are a little tougher, maybe we’ll do one of those later.

saw it

A cheap and simple way to get started is to go get a big jar of hot peppers or pickles or whatever you can buy essentially just to get your hands on a big glass jar. Put the pickles in a different container and wash the jar out thoroughly, making sure to get the smell of pickles out of the lid. You might need to soak it overnight in hot, soapy water.

Then head down to your local shop and pick up a fifth of Smirnoff and a bag of frozen black cherries and a bag of frozen peach slices. Don’t use the fresh stuff, use the flash-frozen stuff. Dump the peaches and cherries in the jar and pour the fifth of vodka on top. If your jar has a lot of room in it, you might get two fifths to make sure you fill up the jar up to 1" from the top.

Cap the jar and put it in your windowsill where the sun will hit it. Leave the jar there for… well, as long as you can leave it alone. If you let it go for a month you’d be just fine. Longer is better, but a month is enough.

Once the month is up, pour your liquid through a coffee filter into another bottle and put the filtered bottle in the freezer. Some of the alcohol is going to be displaced by the fruit juice, so it’s not 80 proof anymore. Maybe somewhere between 50 and 60. You don’t really have to mix it with anything, but if you made half infusion and half sprite, your girlfriend will be very happy.

That’s an easy one to get started with. You can waste your money on more expensive vodka for infusions but I don’t think it’s worth it. If you get really cheap shit for infusions leave the cap off the jar for the first couple days and let the methanol evaporate. It’ll improve the taste somewhat.

Can the jar be outside?

It can be tough to get the pickle smell or whatever kind of smell out of the lid. I like to leave a little room so there’s less… contact.

I’m going to have to look around a little today to see if I can find a couple big jars somewhere for the .edu
I found the perfect jar. It’s a kalamata olives jar from Costco. I put it through the dishwasher, then scrubbed the lid after it came out of the dishwasher for 5 minutes with some strong dish soap. I put 1lb of defrosted blackberries, 2 cups of sugar and 750ml of vodka in there. It’s about 1" from the top. I’ll post photos when I get home tonight.
On the heels of Laurel’s infusion, here’s my .edu. It’s pretty simple. I picked up a one gallon jar of pepper rings at the local Smart and Final. The jars seem to be plastic more than they are glass, so see if you can get a glass one. Alcohol is a solvent, so I’m not sure that even food grade plastic is safe to use with alcohol. Get the glass.

I took the bottle, picked out the pepper rings with some grill tongs, and put them in plastic containers for later use and poured most of the vinegar in with the peppers. The rest went down the sink. Then I put the bottle through the dishwasher. The label came off and the pepper smell disappeared.

Here’s the bottle of peppers, the bottle of vodka, and the bags of flash frozen black cherries.

Here’s the glass bottle after it came out of the dishwasher.

The rest of this took about a minute. I tore open the bags of frozen cherries and filled up the bottle about 2/3rds with the fruit.

Last but not least, I dumped the handle of Smirnoff into the jar, screwed on the lid, and set it in the windowsill.

The most important things to know about doing a simple fruit infusion are:

1. Use flash-frozen fruit, not fresh fruit.
2. Avoid any woody-textured parts of the fruit. Strawberries have the seeds on the outside, so either scrape off the seeds or peel them, or avoid strawberries. Blueberries have a stem and a woody part on the bottom of the fruit. Peaches have a woody pit, so remove the pit before using peaches, and you’ll be fine. If you use fruit that has seeds inside the fruit, I would leave the fruit whole and allow the alcohol to osmotically extract the juice out of the fruit at its own pace.
3. It’s not going to taste like soda, it’s going to taste like fruit and vodka. I think of infusions as a raw ingredient in another drink rather than just a drink all by itself.
4. You can use sugar to sweeten an infusion when you add the vodka to the fruit, or you can add sugar to an infusion afterwards, to taste. Try using a sugar syrup recipe. Essentially, you boil water, add sugar, and allow the sugar to dissolve. This allows you to add sweetness to the infusion as you would like it to taste rather than guessing how the fruit mixture will turn out over time. Adding sugar at the beginning is fine, I just don’t have much of a sweet tooth.

That’s really it. Give it a shot for yourself, see what you learn. I’ve probably done a hundred infusions at this point and have a decent grasp of the concept, but I figure I’ll be learning about it for many years. I’m looking forward to using fresh oranges and lemons to make citrus vodkas. If you have a source for fresh Tahitian vanilla beans at a reasonable price, slice them lengthwise four times and put them in your vodka bottle. Give it a shake every day or two and give it a month to macerate (steep) and you should be good to go with some amazing vanilla vodka.

This is a very basic infusion. Maybe we’ll get on to some more interesting ideas later. Unfortunately, Trader Joes was out of flash-frozen peaches today or I would have done a black cherry/peach vodka.

That’s it for now.
awesome!

what are some of your favorite fusion comibinations?

do you know if they fruits break down more into sugars b/c of the alcohol + sunlight? (if you’re not sure, does the vodka taste very sweet afterwards?)

thanks!

actually you can
I would suggest using actual bud if u do instead of cheapasses like myself who use leaves.
Um… I made this recipe with a bag of frozen blackberries and 2 cups of sugar(other recipes online suggested this) and the infusion was okay by itself, but too sweet. When I mixed it with seltzer water to cut back on the sweet I almost threw up. It was terrible. Don’t use blackberries.
i’ll have to give this a shot, i relaly hate waiting though

the hardest part
Can you do this with pineapple? Frozen obviously… but I would assume any fruit?

You can make infusions from most any fruit. Pineapple does well, but use fresh if you can.
some fruits will dissolve and become really messy, buy cheesecloth.

that was… enough said

You can use any fruit. Hell, if you want to you can fill a blender 1/3 with fruit and up to 2/3 with vodka and blend. Pour that mixture into your jar and wait. When your infusion is to your taste, assemble the following. One large funnel, a handful of coffee filters, a small collander, and an empty bottle. Filter in the funnel, funnel in the bottle. Hold the collander above the funnel. Pour your infusion through the collander (to catch most of the fruit), then through the coffee filter, down the funnel, and into the bottle. Do a little at a time.

I’ve had good luck with pineapple in the past. Also good are frozen peach slices.

Blueberries have a little woody protruberance on the bottom, I can’t remember what it’s called. That bit of woody vegetation is enough to make the whole infusion taste like wood. It’s the same with strawberries… they have the seeds on the outside.

Lemon/orange/lime is good too, but make sure to peel each section and get only the fruit in there. Don’t let any peel or membranes get in or it won’t taste as good.

For just about any fruit infusion, remember that the bad tasting part of the fruit is a hundred times more potent than the good tasting part, so be meticulous in getting the peel/husk/stem/seeds/etc out and you’re in good shape.

For spices, the way I do it is to make multiple infusions and mix to taste. For example, cinnamon is very potent. It can be completely overpowering, unless you just want cinnamon vodka. Not that there’s anything wrong with that, but make sure that’s what you want. I take 8oz canning jars, add the spice, and fill halfway with vodka. If it’s too strong, I have some room to dilute. Spices are time-sensitive, so taste them (just a little taste) daily or every other day. When they’re to your liking, take out the spices. It’s easy to end up with something bitter.

The reason the blackberry infusion wasn’t all that great is probably because of the seeds in the blackberries. You’ll probably run into the same problem with raspberries, too.

Try to use fruit that lends itself to the process. I have had a hard time coming up with anything better than black cherry or peach.

If you can get your hands on whole vanilla beans, watch out! Vanilla vodka is brutally good. Just pop the top and stuff as many vanilla beans as you can afford into the bottle and enjoy. Vanilla beans at your local grocery store are probably somewhere around $7 for two… and you want 20 beans to make a killer bottle of vanilla vodka. It’s worth it, though. Keep it for special occasions.

Another good one is to take a bottle of maraschino cherries, dump the cherry juice in a handle of vodka and add vanilla beans. Then fill the cherry bottle (with the cherries still in it) with wild turkey 101. Forget about both bottles for a couple months. Longer if you can.

One more. Try coffee liqueur. Grind your favorite coffee and fill your container 1/4 with coffee. Add vodka to the 2/3rds level, and top off with heavy cream. It won’t spoil. Let it sit for a couple weeks. Add sugar after it’s done to your taste. Mmmmmm.

If you know how to make ice cream, you can use your leftover fruit pulp in an ice cream recipe and pour some of your infusion over the top for an alcoholic’s wet dream dessert.

If you guys get into making infusions in a big way, you might want to blow a couple hundred bucks on a moonshine still and make your own vodka for about $1.75 a fifth.

Ask me about that some other time.
Something similar to your infusions which is pretty good cold. I call it grampa’s cough syrup as that what it reminds me of.

4 bags Celestial Seasonings Bengal Spice Tea
2 cups water
1/2 pound red hots (little red cinnamon-flavored candies)
1 dried cayenne pepper or pinch of ground cayenne pepper
1 1/2 cups pure grain alcohol or 100-proof vodka
6 drops red food coloring

1. Combine water, tea bags, and cayenne in saucepan. Bring to a boil over medium-high heat and boil for 2 minutes. Remove from heat; then remove tea bags and whole cayenne pepper (if using). Add red hots and stir until dissolved. Let stand until just warm.
2. Pour into a clean 1-quart container. Add alcohol or vodka and food coloring. Cover and let age for a least 1 month before serving.

Makes 1 quart.

if anyone is interested, I got a recipe for some easy lemonade at around 30%.

science lesson, damn near everything is alcohol soluble.