How to Infuse Distilled Spirits at Home

5 Steps to Infusing Flavor Into Vodka and Other Liquors

Vodka infused with apples and cinnamon sticks

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Whether you want to add flavor to your favorite vodka or create a uniquely flavored rum, tequila, or gin, infusing liquor at home is a great way to enhance your cocktails. It's a simple DIY project that gives you complete control over the flavor. You can customize it to your personal taste and make your drinking experience a little more interesting.

Infusions are both fun and limitless. The basic concept is to add a single flavor or a combination of flavors to a distilled spirit using fresh fruits and vegetables or herbs and spices. It is very easy to do, requiring a little patience and some imagination. After a few successful experiments, you may even be left wondering what you can do next!

Vodka infusions are the most common and other light liquors (e.g., gin, sake, light rum, and tequila) can be used as well. Infusing darker spirits is a little trickier but it will work if you choose the right flavor to complement the liquor. Apricot or cherry brandy and coffee-infused whiskey are great examples that are very useful in cocktails.

Gather Your Supplies

Infusions require a few basic supplies and the infusion jars can be used over and over again. It doesn't require a big investment and it's possible you already have everything you need.

  • Herbs, spices, or fruits and vegetables for flavor
  • Vodka or any other distilled spirit
  • Mason jars, infusion jars, or similar airtight jars with a wide mouth
  • Coffee filter, cheesecloth, or fine mesh strainer

As you work with infusions, you will find that wide-mouthed jars are best. These allow you to get the ingredients in and out of the liquor easily.

Some ingredients, such as cinnamon sticks, will expand as they soak up the liquid. Trying to remove a swollen stick through the narrow neck of a liquor bottle is nearly impossible. If you want to recycle your liquor bottles, reserve them for the completed infusion after the ingredients are removed.

As far as jar size goes, a 750ml bottle of liquor is just under 1 quart (25.4 ounces). If you're infusing an entire bottle, a 1-quart (32-ounce) jar will leave room for your ingredients.

Choose Your Liquor

Every infusion begins by choosing the liquor and the final infusion will only be as good as the liquor you use. By selecting a decent brand that is smooth and clean, the flavors you add will shine.

If you're experimenting with a new infusion you may want to use a less expensive bottle so as not to waste money or good liquor. Once you perfect an infusion recipe, you can upgrade the liquor in the next batch.

Select Your Flavor

The really fun part of infusions is choosing the flavor and there are no limits. A variety of herbs, spices, and fruits are commonly used for infusions.

The most popular infusions are fruit-based (e.g., strawberry vodka and pear gin). You can also create some wonderful combinations, such as lemongrass-ginger tequila or lavender-rosemary vodka. There are fun possibilities with unusual ingredients, too. Kettle corn gin or butternut squash bourbon, anyone?

For the best results, use fresh ingredients only. Dried herbs and spices are the exceptions and most make nice infusions.

Prepare Your Flavoring Ingredients

Common sense will guide you in preparing many of your infusion ingredients. You want to cut fruits and vegetables so they fit in your jar and remove any undesirable parts—the skin of a cucumber, for instance, can impart a bitter taste. Citrus fruits and similar ingredients do not necessarily have to have the skins and peels removed. For the most part, a few cuts and a good rinse under cold water are all that's needed.

  • Berries: Wash and leave whole. Remove the green stems from strawberries and cut in half or slice. Score the skins on harder berries such as cherries.
  • Citrus Fruit: Wash and slice or use wedges. The zest of lemons and oranges are perfect for adding an accent flavor to complex infusions.
  • Pineapple, Mango, and Similar Fruit: Wash and cut into chunks. Remove pits from stone fruits like apricots. You can remove the skin if you like, particularly if it's typically inedible.
  • Vanilla Beans: Wash and cut lengthwise. The beans are expensive and you can generally use just a single bean but may need to increase the infusion time.
  • Herbs: Rinse and use whole (stems and all) because it makes straining them out much easier. Dried herbs, such as lavender and rosemary, can be used as well. Typically, green leafy herbs (e.g., mint, basil, sage) should be fresh.
  • Spices: Use whole pieces rather than ground versions of spices to make straining easy and ensure there's no sediment left behind in the liquor.
  • Peppers: Wash and leave whole or cut in half. Remove the white membrane of hot peppers to reduce the spice as this is where most of the capsaicin lies. To make it easier to strain, remove the seeds as well.
  • Garlic: Use whole cloves, removing the layers of skin.

Start Infusing

  1. Choose a clean, airtight jar; quart-sized mason jars work well. Also, you may want to divide your liquor into smaller jars and experiment with a few infusions at one time. 
  2. Wash the ingredients, cut them if needed, place them inside the jar, and fill it with liquor.
  3. Seal tightly with a lid and shake the jar a few times.


Place masking tape on each jar to make notes about ingredients, dates, and other customizations so you know what works and what doesn't. Blue painter's tape is great for temporary labels and will not leave a sticky residue on your jars.

Recommended Infusion Times

Store your infusion in a cool, dark place and shake it daily for the duration of the infusion. On average, the ingredients should stay in the liquor for 3 to 5 days, though this will vary.

Some of your more intense flavors will only need 3 days; less intense flavors should stay in the jar for a full week or more. Do a taste test regularly to see if the flavors are to your liking.

Use these times as a general guide to gauge how long you may have to leave the ingredients in a jar.

  • 1 to 2 hours: Hot peppers. Test it often as different peppers infuse faster than others (especially when cut) and the spirit can easily be burned and unpalatable.
  • 3 to 4 days: Intense flavors such as basil, cinnamon, cucumber, dill, garlic, grapefruit, lemon, lime, mild and sweet peppers, mint, orange, oregano, tarragon, thyme, and vanilla bean.
  • 1 week: Moderate flavors such as apple, blackberry, blueberry, cantaloupe, and other melons, cherry, lavender, mango, peach, raspberry, rosemary, and strawberry.
  • 2 weeks: Mild flavors such as pineapple, ginger, and lemongrass.

In a multi-flavor infusion, you may need different infusion times for each ingredient to create a balanced taste. For instance, a cinnamon-serrano tequila infuses cinnamon for 2 days, then uses a short 2-hour infusion for the serrano pepper. Adding the pepper with the cinnamon would ruin the tequila.

Finish Your Infusion

Once your infusion has reached its peak flavor, you need to remove the flavoring ingredients to stop it from developing further. Use a fine-mesh strainer lined with cheesecloth or a paper coffee filter to strain the liquor into another clean jar or bowl.

You can return the infusion to its original jar or bottle if you like, just make sure to clean it thoroughly first. Store the finished infusion as you would any other liquor. Because this is a straight flavor infusion and you're not adding sugars or other ingredients as you would in a homemade liqueur, it will have the same shelf life as the original liquor.

Infusions to Try

It can be difficult to know where to begin with infusions, but there are plenty of ideas to get you started. For instance, you might try an apple-pear gin or a cocoa-infused rye whiskey. Both are delicious, easy, and can make some very interesting cocktails.

It's also incredibly easy to make your own cinnamon whiskey to replace something like Fireball. Simply combine a couple of cinnamon sticks and the whiskey of your choice and infuse it for a few days. You'll find it to be much cleaner and more naturally flavored than those sweet cinnamon whiskey liqueurs.

You don't have to start with an unflavored liquor, either. It's fun to add a complementary flavor to store-bought flavored rum or vodka. For instance, you can infuse rosemary into a strawberry-flavored rum or try a quick jalapeño infusion in mango vodka. Liqueurs and fortified wines are also fair game; Thai chile-infused Aperol and raspberry vermouth are two great examples.

These are just the beginning of the possible infusions you can create. Let nothing stop you from experimenting and trying out new flavor pairings in any liquor you feel like using. You will have some duds, that's for sure, but when you come across a winner, the discovery can do wonders for your cocktails. Enjoy the process and, most importantly, have fun!

Creative Cocktails

Allow your creative juices to keep flowing as you decide what to do with your new flavored liquor. Try a strawberry-kiwi vodka martini, a lemongrass-grapefruit vodka tonic, or a mint-vanilla bean Moscow mule. The spicier concoctions like garlic-habanero make an unbelievable bloody Mary.