Great vodka has a unique quality—it tastes like, well, nothing. Unlike most spirits, it has a pretty muted flavor profile, which is why many passionate mixologists and drink lovers usually opt for more "charismatic" liquors, such as gin, aged rum, and rye whiskey.
However, don't knock down the idea of sipping vodka neat just yet—infused vodka might make you change your mind. Fruit, spices, and herbs can all be used to elevate the spirit to new heights, and the infusing process itself is surprisingly quick. For everything you need to know about infusing vodka, make sure to keep scrolling.
How to Infuse Vodka
Infusing vodka might be a little different from infusing other spirits due to the versatility of flavors you can use. Because of its neutrality, vodka is open, a clean slate, an empty canvas.
When you add flavors, you don't have to think about how they would combine with flavors already in the spirit, as you do for tequila or bourbon. However, the infusion process is the same as it would be for any other type of liquor. Fortunately, the process is long but takes little work.
What You Need
- A tightly sealable glass vessel (like a mason jar)
- Vodka
- Ingredients to infuse
- Time
Steps
- To begin, thoroughly clean your glass container with soap and hot water.
- Next, add the fruit, herbs, and/or spices you want to infuse into your vodka, washing them beforehand.
- Pour in vodka to cover these ingredients, seal the jar, and leave it in a dark place for one to four weeks.
- Once your vodka has absorbed the amount of flavor you want, remove the solid ingredients.
- Finally, strain your vodka using a cheesecloth or fine-mesh strainer to screen out any tiny solid bits.
Tips for Infusing Vodka to Perfection
Measure the Ingredients
Since herbs, spices, and fresh produce all have differing potencies, you'll need different amounts of each ingredient to achieve consistent flavor levels. Generally, it is best to use 1 cup of fruits or vegetables for every 3 cups of vodka. However, for whole herbs and spices, it would be best to adhere to a ratio of 2-to-3. (For example, for every 2 sprigs of rosemary or 2 sticks of cinnamon, use 3 cups of vodka.)
Keep Fruits and Herbs Submerged
While those ingredients sit and infuse themselves into the spirit, make sure that they are completely submerged in the vodka. This tip prevents unwanted microbes from developing (and keeps your spirit safe). If some ingredients poke above, no problem. Just shake your vessel every day or two.
Infuse Longer for a Deeper Flavor
Why does the suggested infusion period have so much variation? The longer you infuse your ingredients, the more they lend their flavor to the vodka. (This is for the same reason that tea steeped for longer grows more intense.) If you really want the flavor of an ingredient to come through, infuse for up to a month.
Use the Leftovers in Ice Cream
When you're all done with the process, you can discard the added ingredients—unless, of course, they are great for eating right then and there. Consider putting them on ice cream, like if you have vodka-soaked berries (yum). Now, your infused vodka is ready for the bar shelf or co*cktails, and you get an added treat.
Save Money With This Hack
Another factor to consider: The more of an ingredient you add, the more powerfully it will flavor the final vodka. Knowing this, there's an easy hack: To save on food costs and to prevent waste, use less ingredients and steep those ingredients for longer. This builds the same flavor intensity as steeping more ingredients over a shorter timeframe.
Great Flavors for Infusing Vodka
When thinking about flavors to infuse, ask yourself what flavors you like in a co*cktail. Tailor your infused vodka to these.
Common Flavor Combinations
- Ginger
- Herbs (like basil, rosemary, and mint)
- Fruit (like berries and citrus)
Mix and match. Ginger and basil work. So does ginger and lemon or strawberries and mint. Hey, even olive oil can infuse vodka.
If you're big on Moscow mules, a ginger-herb vodka might make sense. Similarly, if you're a Blood Mary drinker, then a rosemary-infused vodka might hit the spot, given how well rosemary and tomato pair.
Fruit Rinds
Another approach is to use unwanted parts of the fruit. For instance, the tough fibrous core of a pineapple often ends up trashed. Sliced thin, it makes for just as nice a vodka infuser as the more prized flesh of the fruit.
And citrus skins can bring perfumy notes to vodka, so long as the bitter white inner pith is removed. (Bonus: with lemon-infused vodka, you're just sugar and water away from limoncello.)
Flavors to Avoid
Though you can take vodka down many different flavor paths, you might want to avoid some. Cinnamon, while excellent for flavoring bourbon, can be too much for vodka. Slices of jalapeño might elevate tequila, but they tend to give a little too much kick to vodka—which has minimal starting flavor to balance out the heat.
If you're experimenting with unique flavors or you're unsure of how an ingredient might taste in vodka, start by making a small batch of the infusion. This way, you can get a taste test before you commit to making an entire bottle's worth.
Whether or not vodka is your go-to spirit, an infusion can take the spirit to bright new places—and do so without any added sugar. Infusing vodka can bring custom flavor, vibrant personality, and DIY charm to your co*cktail glasses and home bar.
Frequently Asked Questions
How long should you infuse your chosen ingredient?
Infusion times will depend on how potent you'd like your vodka's flavor to be. A good starting point is a week, as this is when the vodka will absorb a noticeable amount of flavor. But for a stronger taste, ingredients can be infused for up to a month.
Does infused vodka go bad?
Infused vodka made with fresh ingredients–or anything with the potential to spoil–should be refrigerated because it will expire. Infusions made with dried or preserved ingredients, however, do not require refrigeration. It should also be noted that most infused vodkas have shelf lives of 3 months before their flavor potentially wanes.
