How To Infuse Gin, Rum Or Vodka.

[ginger ninger]

I've been reading a few posts and there seems to be a few peeps that aren't all that sure how this is done, so I thought I'd pop this guide on for all to have a look at.

Infused Gin, Rum, and Vodka

Makes 1 and a bit bottle's.

1 bottle of gin, rum, or vodka
Spice, fruit, or herb of your choice

1. Get a large mouthed glass container to make an infusion (large kilner jars are great for this).

2. You want to wash any fruit you are using to remove all possible pesticides.

3. Place your chosen spice, fruit, or herb in the container then add the alcohol. Close the lid and place somewhere away from direct sunlight.

4. Let it sit from four days to two weeks. Strain, then bottle when finished.

Some peeps let it sit in the alcohol for months, this does give a stronger flavour to your drink.

I make a vanilla vodka by putting a split vanilla pod in the bottle and leaving for as long as I can...best served straight from the freezer in shot glasses. Also yummy made the same way with chilli .

2 weeks: Whole chili peppers, pineapple, fresh ginger, and lemongrass.
1 week: Cantaloupes, strawberries, peaches, mangoes, pitted cherries, raspberries, blueberries, and blackberries.
4 days: Vanilla beans, lemons, oranges, grapefruit, limes, mint, garlic, tarragon, basil, oregano, dill, and thyme.

[chris]

Perfect advice from the master infusererer

[ginger ninger]

Perfect advice from the master infusererer

OY...Cheeky Monkey

[binley100]

Use your fruit straight from the freezer .......

[cptncrackoff]

I made a batch of sloe Gin last year, it was perfect in taste but slightly lacking in body, adding a few drops of glycerin helps it along nicely!

[Glutton4...]

My Sloe Gin is always full-bodied, but I use lots of fruit, and cover it in sugar before adding the Gin. Also, I don't just let it sit in a dark cupboard; I shake it regularly for the first two months. Sometimes, I even leave the fruit in for six months or more (I forget it's there once I've stopped shaking it regularly ), and I find it is better, the longer you leave it.

[mothhawk]

For the festive season, I make a Christmas liqueur using, for each pint of vodka, a pound of cranberries (bashed a bit to let the juice out), juice and zest of two clementines, one cinnamon stick (not ground cinnamon), and about half a pound of sugar (to taste). Make in September to drink Dec 25th.

Hmm... I might try adding a vanilla pod too, never thought of using that before.