Infused Spirit Recipe

After straining out the fruit, you can sip an alcoholic infusion chilled and up, use it as the base for a custom cocktail or add sugar to the infusion to conjure up a cordial.
By / Photography By Heather Gill | December 15, 2011


Combine flavorings and alcohol in a clean quart jar. Screw on lid. Give the jar a good shake and set it in a cool, dark place for a few days and up to a week or two, shaking daily until you reach the flavor intensity you like.

Strain the spirits through a fine-mesh sieve, pressing on solids to release all of their juices, and then through a coffee filter to remove any sediment. Return spirits to the cleaned jar or other decorative food-grade bottle. Add sugar, if using, and shake to dissolve.

Spirits keep in a cool, dark place for up to a year; flavor improves with time.


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  • 1 quart jar with lid
  • Flavoring agents such as 1–2 cups berries or chopped fruit, 1–2 chilies, 3–4 sprigs fresh herbs, dried spices or a combination
  • 1 pint 80 proof spirits
  • 1/2 cup sugar (optional)
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