Homemade
Flavored Vodkas

Flavored vodkas are hot - as evidenced by the ever-growing marketplace selection ranging from ordinary vanilla or citrus vodka to the whimsical vodkas infused with chocolate or root beer. Because of their popularity, quality flavored vodkas don't come cheap. But you can frugally add your own signature flavor to plain vodka by making infused vodkas at home. Here's how.

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Apples and Cinnamon Infused Vodka

Bottle of infused vodkaMakes 1 (750 ml) bottle of vodka

Ingredients

  • 4 whole cinnamon sticks
  • 6 large red apples, sliced, cored
  • 1 (750 ml) bottle of vodka

Directions

  1. Combine cinnamon sticks and apples in a large jar.
  2. Pour vodka into jar and let chill for a few days or until desired flavor is achieved. Strain through a mesh strainer or cheesecloth.
  3. Store in original bottle.

Ginger Infused Vodka

Makes 1 (750 ml) bottle of vodka

Ingredients

  • 3-inches fresh ginger root, peeled, thinly sliced
  • 1 (750 ml) bottle of vodka

Directions

  1. Add ginger to a large jar.
  2. Pour in vodka and let infuse in the refrigerator until desired flavor is achieved.
  3. Strain through a mesh strainer or cheesecloth.
  4. Store in original bottle.

Oat and Honey Infused Vodka

Makes 1 (750 ml) bottle of vodka

Ingredients

  • 3/4 cup honey
  • 2 cups rolled oats (not instant)
  • 1 (750 ml) bottle of vodka

Directions

  1. Add honey and oats to a large jar and top with vodka
  2. Seal with a lid and shake well.
  3. Let chill 5 days or until desired flavor is achieved, shaking the bottle every day.
  4. Strain vodka through cheesecloth or coffee filters. Pour into original bottle and keep chilled until ready to use. Shake well before using.

Cocktails (& more) with flavored vodkas

Cherry chocolate vodka supreme
Spicy cocktails
Recipes for vodka infused food and drinks

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Comments

Comments on "How to make flavor-infused vodka"

Karyn March 12, 2014 | 2:07 PM

I've been infusing my own flavored vodkas (and rums) and it turned out great! I've been using some bottles that I bought at The Container Store (nice rubber stopper to make a tight seal). A couple of the infusions have exploded... and I have NO idea why. Any thoughts? Any ideas? (To be clear, the bottle doesn't explode and send pieces flying, it's more like it spontaneously shatters in the middle. It doesn't send glass shards flying... But I don't know what other word to use other than explode.)

Jim October 23, 2013 | 2:49 PM

I want to make cinnamon fused vodka for Halloween made from plain KUHL vodka using LorAnn's cinnamon oil..... Each bottle of LorAnn's is 1 fl dram (3.7 ml) (.125fl oz).... Any idea on how much of the flavoring to 750 ml of Vodka?

nate May 05, 2013 | 2:03 PM

can I leave pineapple in to infuse for 3 weeks? or can I just leave pineapple in juice and drink?>

SheKnows Answers May 15, 2012 | 9:02 AM

Christi- you can absolutely infuse at room temperature as long as the room stays relatively cool and the jar is not in direct sunlight. Some fruits may hold up a little better in the refrigerator but pineapple for example does well just sitting out at room temperature. Good luck!

christi May 14, 2012 | 11:47 AM

i heard you should let it infuse at room temperature, not in the refrigerator. your thoughts?

Vodka Pro April 13, 2012 | 9:05 AM

Hey Nadia- 750 ml is about 25 ounces so I would suggest using 2 apples and 1 cinnamon stick. Using more is only going to enhance the flavor.

nadia April 10, 2012 | 9:45 AM

these are great! however, i want to make small amounts for my friends as gifts, and I have these great 8.5 oz jars. your recipes are for 750 ml, so if you were to cut down on amount, how much apple should be used?

Sean McClure September 22, 2011 | 8:26 AM

@ Jack, It depends on what you plan on using. If it is something strong like rosemary it may only take a few hours. Something such as apples or other subtle flavored fruit I would suggest letting it infuse for a few days. I've never let anything sit for months. Things like a horseneck lemon peel or any kind of citrus peel make a pretty solid decoration.

Jack June 25, 2011 | 2:07 PM

I want to make a a few bottles of infused alcohol as a welcome home gift for a family member. If I started now, can I leave the concotion to brew over several months, or do I have to remove the infusion ingredients after the two week period. Also, I would like to put something into the bottles to make them decorative. Has anyone experimented with this and how to keep the infused ingredients from turning into mush in the bottle?

Stephanie March 25, 2010 | 10:49 AM

I am interested in making marshmallow infused vodka. Do you have any advice or suggestions for this type? Have you had any feedback from anyone who has tried the infusion process with marshmallow? I am just curious how it turned out, since marshmallow is not a fresh fruit or herb. Thank you, Stephanie

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