Infusing your own liquors is crazy easy. Grab your favorite libation, add a unique ingredient, and then simply be patient. Here are some of our favorite combos.
By Julia Gartland
I’ve always wanted to infuse my own alcohols, but that was before I realized how stupidly easy it actually is. (I mean, this process almost doesn’t require any googling.) All you need is to pick a liquor you love, decide on some interesting ingredient to infuse, and let it sit for about a week. It’s as easy to make as it is to drink – the hardest part is picking what to use!
Bay Leaf Infused Gin
Bay leaf and gin tonics may be a new favorite.
- 1 (750ml) bottle of gin, I recommend ST. GEORGE (my favorite gin, ever)
- 15 fresh bay leaves
- In a large glass bottle, pour your bottle of gin over around 15 fresh bay leaves. Cover and let sit for one week in a dry, cool place. Once infused, remove all bay leaves, and use as you would any other gin. Bay leaf gin and tonics are awesome.
Strawberry and Pink Peppercorn Vodka
A vodka-soda never sounded so gourmet.
- 1 (750ml) bottle of vodka, I recommend TITO'S VODKA
- 1 pint strawberries, hulled
- 2 tablespoons pink peppercorns
- In a large glass bottle, pour your bottle of vodka over fresh, hulled strawberries and pink peppercorns. Cover and let sit for one week in a dry, cool place. Once infused, strain peppercorns and strawberries (which will be white and weird!), and use as you would any other vodka. I love this vodka with soda or tonic.
Hibiscus Infused Tequila
Perhaps once the hibiscus is done imparting its beautiful color and flavors, an innovative margarita is in order.
- 1 (750ml) bottle of tequila, I recommend ESPOLON Tequila Blanco
- About ½ cup hibiscus leaves
- In a large glass bottle, pour the bottle of tequila over dried hibiscus leaves. Cover and let sit for one week in a dry, cool place. Once infused, strain hibiscus leaves, and use as you would any other tequila. Hibiscus margaritas are amazing.