- Infused Vodka Recipes
- How To Order
- Infusing Picture Gallery
- Seasonal – Holiday
Click the recipe card above to download a printable copy.
Step 1 – Infuse:
- In a non-reactive container, like a glass mason jar, or infusion jar, combine:
- 10 oz of fresh cranberries with 14 fl oz of Twenty2 High Proof Spirit.
- Allow to sit for 24 to 72 hours at room temperature to infuse. Shaking occasionally is recommended, but not required.
- Strain cranberries from infused spirit using a fine mesh strainer.
- Collect the infused spirit in a fresh non-reactive container. Sealed tightly, your infused spirit should keep for 1- 2 months.
Step 2 – Dilute into Cranberry and Lemon Infused Vodka
- Combine 12 fl oz of fresh cranberry infused spirit with
- Juice from 1/4 fresh squeezed lemon
- 6 fl oz of simple syrup
- 6 fl oz of filtered water
- Don’t use cranberry sauce from a can! While you might not be able to taste the can when you eat the cranberry sauce next to your turkey, a metallic can-flavor will most certainly convey into your infused vodka. For this recipe, go fresh, or just add Cranberry Juice to some High Proof Spirit.
- Your fresh bag of cranberries is going to contain berries in the various stages of ripe, from firm-and-white to red-and-squishy. For the best results of sweet and tart, use a balance of ripe berries and “unripe” berries. The “unripe” berries are considerably more tart than their juicy conterparts.
- To maximize the efficiency of your infusion, slice firm berries in half and muddle the ripe berries. Also, don’t forget to give your infused-fruit a good squeeze to remove any trapped juices or spirit during the straining step.
- I added lemon in search of “my memory’s expectation of cranberry”. Basically, the fresh berries alone weren’t tasting like cranberry to me….the flavor-experience was missing “something”. That “something” was more of a sensation (like sour), not so much a flavor… The lemon added this missing component for me, and I suggest you add it too. Of course, you don’t have to if you don’t want to because YOU are in control of your final infused flavor!
- Q: Why not infuse the lemon with the cranberries? A: You totally can, however I was looking for this infusion to be cranberry first, with the lemon there as a compliment the base flavor. Also, by adding the lemon juice at the end, the level of sourness can be adjusted to taste.
- I choose to add the zest of a lemon into the final bottled version of my infused vodka. The presence of the zest is a reminder that this is “Cranberry-plus-lemon”, and that real ingredients were used to craft the final flavor. I took care to remove only the outer zest of the lemon, leaving behind any bitter pith, so these zest slices can stay in the infusion indefinitely without turning the flavor too bitter to drink.
- Delicious sipped neat over ice or with club soda.
- Quick Cosmo Cocktail: 1 part infused vodka, 1 part orange liqueur, 1/2 part fresh lime, shaken & served up with a lime garnish.
- Porch Swing Cocktail: 1 part infused vodka, 3 parts ginger ale served over ice.
Pictures of my Cranberry & Lemon Infused Vodka on Flickr:
Search Recipes and Technique
Latest Infusion Pics