How to Infuse Vodka and Spirits | Cocktail Time

How to infuse vodka and other spirits with various fruits, vegetables herbs and spices.

how to infuse vodka, food photography, los angeles food photographer

It’s Friday, you know what that means right?  It’s cocktail time, so may I offer you a drink?

But before we get to that perhaps we should talk about what’s going into it – the liquor.

From vodka to brandy, infused spirits are a great starting point for a variety of cocktails.  Your infusion options are endless and surprisingly easy to make.

fig infused vodka, food photography, los angeles food photographer

Vodka is an ideal spirit to start with since it has very little flavor of its own and offers a wonderful medium for creative concoctions but any number of spirits like rum and gin can also be infused.  Pick your favorite and have fun experimenting.

When deciding what to infuse your spirit with, start with combinations you know you already like. Like cooking, a good infusion is about the balance of layers of flavors so play around and create infusions with ingredients that cater to your tastes. I like to add spices to fruit infusions and use cocoa nibs and even tea leaves.  Leftover citrus rinds and fresh herbs from the garden find their way into my infusions as well.

sliced pear and spices, food photography, los angeles food photographer

Here are a few I might suggest you try if you are looking for ideas:


  •  Fruit: citrus fruit (use the peel which contains the essential oils), cherries, cranberries, pears, pineapple, pomegranate, figs, watermelon, dried fruit.
  • Vegetables: cucumber, fennel, peppers
  • Spices: (use whole not ground): vanilla beans split in half, cloves, star anise, cinnamon sticks, cardamom, fresh ginger root
  • Herbs: rosemary, lemongrass, mint, lavender, thyme, sage


  • Fresh figs with cinnamon and vanilla beans (I like this with brandy)
  • Dried apricots and cranberries with cardamom and star anise
  • Fresh pears with vanilla
  • Cocoa nibs and coffee beans
  • Fennel and cucumber
  • Lemon peels and ginger
  • Watermelon and mint
  • Tea leaves and dried fruit (I’ve used Earl Grey and Darjeeling but I’d venture to say a jasmine infusion would be excellent as well)

tea, star anise, cardamom, cinnamon sticks, los angeles food photographer, food photography


    1. Pick out some clean air-tight jars that will accommodate your chosen ingredients.  Using a few smaller jars rather than one large container gives you the ability to experiment and create a few different infusions at once.
    2. Now I don’t have a recipe to offer you here, since it isn’t an exact science but I would start out by using a modest amount of ingredients based on the intensity of flavor and check them often.  If after a day or so the taste seems weak you can always add more.
    3. Wash and prep your infusion ingredients making sure to slice or chop larger ingredients into chunks to create more surface area for which the liquor to come in contact with.  Once your jars are filled, add your liquor seal and wait.

infused spirits, los angeles food photographer, food photography

  1. Remember to give the jars a little shake every day to help the process along.  Keep in mind that darker spirits like brandy and dark rum may take longer to infuse while lighter one like vodka will be faster so it’s important to taste the infusion every day to check the flavor.  (And let me tell you, I take this whole taste testing thing seriously so I’ve been sipping steadily for the past week; all in the name of research.)
  2. Your infusion time will also vary based on the strength of the ingredients used.  Strong flavors like cocoa nibs and tea leave infuse quickly while milder flavors like fresh fruit and vegetables can take up to a week to develop.
  3. Once you’re happy with the flavor, strain the infusing agents from the alcohol through a fine mesh strainer lined with a coffee filter to remove any sediment, re-bottle and store in the fridge or freezer.

infused fruits, los angeles food photographer, food photography

Infused spirits are outstanding served chilled on their own or added to mixed cocktails for an extra layer of complexity.  They make beautiful gifts as well dressed up in a pretty bottle with a handmade label and a recipe card.

So how about that drink now?

Barbara Kiebel from Creative Culinary is celebrating one year of cocktails on Fridays with a round-up of recipes from many wonderful bloggers and a few fun prizes too.  Hop on over to get the weekend started off right.


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  1. says

    Lovely post Sylvie and thanks so much for participating in my anniversary/birthday celebration.

    I’ve had so much fun doing infusions and making liqueurs that I simply have no room at the inn but you’ve got some great ideas and I’m sure you’ve inspired someone to take the plunge. They won’t regret it!

  2. says

    Thanks for posting this now – I hate to say it but good idea to get making now for Christmas! The coffee filter paper is a good idea because even the littlest bit of sediment from things like pear can make the spirit go brown. Gorgeous pics as always.

  3. says

    I need a drink right about now! This post gives me a lot of ideas to get creative with vodka!

    Love the simple, yet beautiful styling of your photos.

  4. says

    SO gorgeous! I’ve been infusing my own liquor for a couple of years now, and I love love it. I recently made some blackberry brandy that is to DIE for! Love the idea of the star anise and cinnamon.

  5. debbie says

    thanking new age mum – for sharing your site – love it thanks for the beautiful inspiration and great photography

  6. Laura says

    Hi there,

    I’ve been experimenting with various fruit-infused vodkas and rums, but now that fall is here I want to do something like cinnamon/vanilla/pear. How many vanilla beans and/or cinnamon sticks do you recommend using per cup of alcohol? I want to make sure I don’t over or underdo it!

    Thanks! This is a beautifully photographed post.

    • says

      1 cup isn’t very much alcohol to infuse, I’d start with just a couple cinnamon sticks and maybe one vanilla bean and then let it sit for a week and taste and add more if you think it needs it.

  7. Laura says

    Hello! I have a question – if you’re using a fruit or vegetable, do you have to refrigerate the liquors or are they okay in a cool, dark pantry?

    I’ve done with ginger for a great ginger drink over the holidays (ginger-infused vodka, ginger beer, and a piece of candied ginger) but I wasn’t worried about it spoiling!

    Thank you!!

    • says

      Hi Laura,

      I’ve left fruit to soak un-refrigerated without any problems as long as they are completely submerged in the alcohol and tightly sealed but you can certainly store them in the fridge while they infuse if you’d prefer and you have the space.

  8. LM says

    Beautiful post. I’m just getting ready to do a limoncello with a spice combo I stumbled across making muffins last week. I usually just make lemon muffins for my other half because I’m not a big fan, but I ate nearly all of these and just made some more. Got me thinking how else I could use the combo and I thought topping one of the muffins with berries in some limoncello with the same flavors would be pretty good. Been a while since I’d made limoncello, so I thought I’d better refresh my memory.

    Your post is by far the most mouthwatering, and has enough diversity of suggestions to satisfy even my flavormania. Will be putting this to good use–be making the fig for my other half. Thanks!


  1. […] does the process work? What were they making? How long does it have to sit? Was it a fruit liqueur? An infused gin? I won’t know unless I go back this weekend (which…it sounds like I have to) but it […]