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Infusing Vodka

I want to infuse vodka with blueberries. How would I do this?

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  1. Put the blueberries in a jar, filling it. Add 1 teaspoon of lemon juice. The acid keeps the flavors and colors bright and fresh and won't add any discernable flavor. Gently mash the blueberries just enough to pop every berry. Fill the jar to the top with vodka and seal. Store and age for one month in a cool dark place, gently shaking the jar every few days. Filter through paper towels or coffee filters. Use in cocktails right away or for sipping let it age another 2 weeks to smooth out.

    Infusing vodka is the same as the first stage of making most liqueurs. There's a thread on that on the Home Cooking board.


    4 Replies
    1. re: JMF

      JMF, I was going to consult other tips on infusing vodka, but you seem to have done a lot of homework in this area.

      At gym a few weeks ago, I enjoyed some water which had strawberries and cucumbers floating in it. I immediately thought of booze.

      I was going to try a strawberry/cucumber infusion. I was wondering, though, due to the very different nature of those two ingredients, if I should leave one in longer than the other.

      I'm always game to try something out, just to see what happens. But, as you seem to have infused everything under the sun, I would be interested in your thoughts and/or tips on this particular combination. Thanks.

      1. re: Alcachofa

        I think that you may want to try infusing them separately and then mixing them afterwards. Strawberries have a tendency to overwhelm other flavors, they are bullies.

        I once did a small batch of cucumber and another of celery and the flavor infused very quickly, within a few days. Probably because they are mostly water. I kept the infusions in the fridge while steeping and I think this helped keep the fresh taste.

        Strawberry infuses pretty fast, max potential within 1-2 weeks.

        For infused vodkas keep the chunks on the large side, figure no smaller than 1/2 inch dice. It is easier to strain or filter it this way. For liqueurs I go much smaller for more flavor extraction but it is a pain to filter.

        1. re: Alcachofa

          Cucumber flavor infuses very quickly. We usually infuse gin with a bunch of cucumber peel for less than a week and then make the most delicious gin and tonics.

          1. re: Atomica

            Ooh, that sounds wonderful. How much cucumber peel do you use?

        1. re: Maya

          Oh wow. This was gonna just be a quick trip to get blueberries, but after reading that we'll be picking up a pineapple, coffee beans and a pomegranite. Taste like a watermelon jolly rancher? I feel like I may drink this one irresponsibly.

          1. re: Bobfrmia

            unfortunately it's a bit early in the year--usually there are good pomegranates in early fall

        2. Pineapple and cucumber are really, really awesome. People just LOVE them.

          1. To make the blueberry vodka, pour out approximately 1/3 of the bottle of vodka into a glass. Make a small cut in each blueberry and place into the vodka bottle. Refill with vodka that was set aside. I add a teaspoon of sugar.

            Another way is to smash the blueberries and mascerate them before adding to the bottle. Whole blueberries do not release flavor as quickly as mashed or cut berries. Let the bottle sit for at least a month.

            1. This is also excellent with plums. Better than just letting them fall on the ground, and the plums themselves are very yummy, especially on ice cream. Use a wide mouth jar.

              1. Hi Guys,

                from my Blog: www.et-al.blogspot.com


                Basically, you need:

                1. Vodka
                2. 200g of blueberries to 300ml of vodka
                3. another 200g of blueberries to 300ml of vodka
                4. 1 Air tight bottle
                5. Patience

                I don't add sugar to my fruit vodkas. I find you get too much acids forming which can take away from the natural clarity vodka offers.

                Wash and dry the blueberries. Then using a toothpick, punch about half a dozen holes in each berry. Place the berries into the bottle and add the vodka. Ensure the bottle/jar is air tight, seal and leave for 1week.

                Give it a good shake around, open the container to allow the carbon dioxide to escape, reseal and leave for another 2 weeks. After a total of 3 weeks, you will need to strain out the original berries. Repeat the original process with a fresh batch of blueberries and original vodka. Leave the new mixture to sit in a dark, cool place for another week before enjoying.

                1. Someone posted for uses of tamarind paste. I wonder if you could infuse tamarind, or if the whole pods would be better, or if due to the tartness and lack of fragrance (my perception, granted) it just wouldn't turn out well.

                  1. I'm wondering if there's any trick to infusing ginger. I've tried twice and it seems to take forever and barely get any flavor. I just cut up chunks and stuck them in the jar with vodka.

                    Thanks in advance.

                    - Up With Olives (formerly K. McB.)

                    1 Reply
                    1. re: Up With Olives

                      Are you using enough ginger? Another trick is in addition to the whole chuncks, add some grated fresh ginger. Turn the jar daily to move things around. Also, what does forever mean to you? Most infusions take at least a month ...

                      ... and once you get that ginger vodka ... good quality ginger ale and ginger vodka with a twist of candied ginger on the glass ... good, very good.

                      FYI, there is a site talk topice where you can add your name change if you like.

                      The poster formerly known as – the short version

                    2. Thanks for the tips, rworange.

                      I have had the ginger in there for quite a few months now. I would think it was a fluke but it happened once before. I'll try it shredded next time, or maybe smashed.