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- Seasonal – Holiday
New items added as I think of them, and in no particular order. Requests and suggestions gladly welcomed. Comment below.
- Char-grilled Hamburger
- Basil (Fresh and Dried)
- Sage (Fresh and Dried)
- Watermelon, Banana & Pear Combo
- Rose Petals
- Rose Hips
- Lemon Grass
- Swiss Cheese
- Oreos (Will do the cookie and cream separately)
- Rosemary & Ceder Combo
- Rosemary & Maple Syrup Combo
- Very ripe pear
- Roast Beef (Lunch meat)
- Prunes (I think this will be one of the only dried fruits that will work…)
- Strawberry & Basil Combo
Flavors I’m purposely holding off on.
These flavors offer an abundance of depth and options, and I want to be able to dedicate real time and attention to them.
- Coffee – Consider the variety of coffee available out there, and the variety of ways coffee beans can be purchased. Whole, ground, cracked, coarse grind, espresso grind…each with different results and infusing times…
- Tea – Much like coffee, but coupled with a solid presence throughout recent history, Tea too offers an amazing breadth of variety to experiment with.
- Cooking & Baking Spices – Options available from A to Z, packaged fresh, dried, whole, ground and a plethora of forms between.
- Hot Peppers – Sure, hot peppers also offer plenty of variety (as is the clear theme of the first three above), however they also offer capsaicin. Capsaicin is the chemical that makes hot peppers HOT, and is very very soluble in ethanol. For that reason, hot pepper infusions will take significantly less time to infuse (think minutes, not hours), and some even have the potential of getting sooo hot they are undrinkable. I call that level of hot “offensive”. For more info on Capsaicin or the Scoville Scale which assigns a hotness number to each pepper out there, click each to visit their Wikipedia page.
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