Just The Tip: DIY Infused Booze

May 15, 2015 |

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Happy Just The Tip day, friends!

In this week’s episode, I’m showing you how to infuse booze, which is one of my all-time favorite activities. Homemade infusions are shockingly easy, and in addition to tasting infinitely better than the scary artificially flavored spirits you’ll find at ze liquor store, you get to tailor them to your specific wants/needs. Plus, saying that you infused your own vodka/tequila/etc.? Very impressive.

(If you have even the mildest hipster tendencies, love mason jars, or enjoy the word “artisanal,” infusing booze is pretty much guaranteed to become your new jam. I’m excited for you.)

Since I know some peeps get nervous about doing anything in the kitchen without formal instructions, I’ve posted the recipes for the three infusions mentioned in the video below. I also made you a handy list of cocktail ideas for said infusions, so please pick up a handle of vodka or tequila on your way home and get busy…

A few fun things to do with homemade infusions:

Infused Vodka (or Tequila) 3 Ways

Author - Serena Wolf

Prep Time: 12 hours

Ingredients

For the Strawberry-Basil Vodka

  • 1 cup strawberries sliced
  • 8 basil leaves torn
  • 2 cups vodka or tequila

For the Cucumber-Mint Vodka

  • ¾ cup sliced English cucumber Try to get an organic cucumber, so you can leave the skin on.
  • ¼ cup fresh mint leaves
  • 2 cups vodka or tequila

For the Jalapeño Vodka

  • 1 small jalapeño pepper sliced into rings
  • 2 cups vodka or tequila

Instructions

For the Strawberry-Basil Vodka

  • Place the strawberries and basil in a 16-ounce mason jar. Pour in the vodka (you may not need the full two cups), and seal the jar. Refrigerate for at least 12 hours. Strain and add to cocktails of your choice.

For the Cucumber-Mint Vodka

  • Place the cucumbers and mint leaves in a 16-ounce mason jar. Pour in the vodka, seal the jar, and refrigerate for at least 12 hours. Strain and add to cocktails of your choice.

For the Jalapeño Vodka

  • Place the sliced jalapeño in a 16-ounce mason jar. Pour in the vodka, seal the jar, and refrigerate for at least 12 hours. Strain and add to cocktails of your choice.

p.s. Sorry things have been a little quiet around here lately. I won’t bother making (totally legit!) excuses, but I promise there’s something dank coming your way on Monday. Just to fluff you a little, it involves crispy prosciutto

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1 Comment

  1. Jennifer Edlund (The Swedish P on May 15, 2015 at 3:20 pm

    I love your food blog! Please check out mine and let’s connect?

    swedishcavegirl.blogspot.com

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