Infusing Liquors

I'm a huge fan of hibiscus. I use it in way too many things. Just ask the guys in the homebrew threads. The best way I've found to use it is in a French press. You can either do it a couple glasses at a time, or a whole bottle. I've done it both quickly (hour) and long term (weeks). The quicker method is what I prefer. The longer it sits, the more vegetal tasting it gets. I've only tried it with bourbon, but I'd imagine most liquors would go with hibiscus. Add a little fresh ginger and black pepper if you want to step it up to the next level.

never done it personally but cucumber infused vodka is really good. so refreshing.

Apple cinnamon bourbon, vanilla bourbon, honey bourbon, cocoa bourbon (don't do it), mint and lime rum, pineapple vodka.

It's not hard, just add some fruit and let it sit in a big jar for a week or so then bottle it.

Mid city yacht club as a bunch of vodkas they infuse in house. I'm a fan of the jolly rancher and the cilantro for bloody Mary's.

Best infusions I have done:

Mint/Rosemary Vodka - this is outstanding. tried it in Minnesota at Hell's Kitchen (no relation to the show), and I had to try it. I don't remember how much of each

Cinimon Apple: This was great too. I used grannys and real cinn stix.

Vanilla: can never go wrong with this.


One thing I do with my infusions is put a tad bit of simple syrup in the bottle when I am done. Not much, but just enough to bring out the flavors of the fruits and plants. I know this is probably frowned upon, but I don't care