Experimenting with Infused Alcohols

This week I decided to try some fancy alcohol infusions. I used a base of diluted Everclear, but you could easily start with a bottle of vodka, instead. Here’s what I tried:

DIY infused alcohol

I’ll be sure to post an update with tasting notes on how they turned out. In the meantime, here’s what I did.

For the Cucumber Lime (below, left): A fifth of vodka (750 ml) + 1 peeled cucumber, sliced + zest from 1 lime

For the Ginger Lime Chili (below, right): A fifth of vodka (750 ml) + 3 inches peeled ginger, sliced + 2 dried arbol chilies + zest from 1 lime

For the Vanilla Cardamom: A fifth of vodka (750 ml) + 1 vanilla bean sliced in half and split + 2 Tbsp cardamom pods, broken open + 1/4 cup sugar

For the above infusions: Infuse for about 1 week. Store in a cool, dark place and shake every day, then strain out the flavorings and allow to mellow for another week.

DIY infused alcohol DIY infused alcohol

DIY infused alcohol

For the Decaf Black Tea: Half a fifth of vodka (375 ml) + 4 decaf black tea bags

For the Lavender Black Tea: Half a fifth of vodka (375 ml) + 3 Tbsp loose lavender black tea

For the tea infusions: Steep the tea in the alcohol overnight (about 10-12 hours), then strain/remove the teabags and allow the infusion to mellow for a week.
DIY infused alcohol

I’ll probably give these another week to steep, but I can’t wait to try them!