Cocktail Corner

Make Your Own Infused Flavored Alcohol

Next ArticleTop Tips for Crafters
Comments (7)
  1. This was a great post! I love the flavor combinations.

    1. David says:

      I’m glad you enjoy it….. I am planning future infusions on bourbons and brandy utilizing ingredients like rhubarb and bacon.

  2. Michelle says:

    David, I’d love to use these infused alcohol ideas for Christmas, but would also love to add a recipe for the combos above. I’ve checked back on the blog, but have been unable to find the recipes you mentioned at the end of the Mar. 16, 2012, segment. Can you direct me to those recipes?

    1. David says:

      Michelle thank you for your post.
      I will return to post on the infusions this week.

      With Cinco de Mayo so close by you can look forward to a jalapeño tequila infusion this week.
      Also, more to come….

  3. Mriga says:

    how long can u leave the fruit in there? indefinitely? and just to confirm this doesnt require refrigeration? I bought a commercially available mango habanero vodka and it was amazing! want to recreate it

    1. Dinah Wulf says:

      Hi Mriga! This is from David: “It all depends on the final alcohol percentage and how lucky you been on keeping it air free. Store in a cool dark place… some sediment is natural.” He said roughly about three months but it should not become cloudy. Check it often. Taste it. If is tastes bad, throw it out.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.