This post is intended for those of the ages of 21+.
It’s September and that means I can start talking all things fall! Are you excited for the fall cocktails and food I have planned? I really hope so, it’s going to be good. To start us off I wanted to talk about some of my favorite fall liquor infusions. I’ll be using them throughout the fall in various drinks and desserts.
To begin, if you are unfamiliar, a liquor infusion is taking a base spirit like vodka and ingredients like cherries, then adding them to an air tight jar to infuse together so the spirit takes on the flavors of the ingredients.
I probably do the most infusing in fall because I love the flavors associated with it. Apples, cinnamon, plums, toasted vanilla, pumpkin, and more. Plus I get the DIY bug big in autumn, anyone else?
To start off infusing, I recommend 8 oz (or a half pint) jars. If you find that you really love an infusion move up from there but normally for a fall season 8 oz jars of a few different infusions has worked best. I sanitize them prior to every use to avoid the libations from going bad and unwanted flavors.
After that decide on two things, your spirit and your flavors.
For spirits, I choose a mid-range price and 80 proof or above liquor. You need 80 proof or higher to keep your infusions from going bad.
Flavors are a little more complicated. You want to pick things you know will go well with your base spirit. Cucumber and whiskey probably won’t work as well as cucumber and gin. To be successful it’s about combining what you like and how long you want to infuse.
UNDERSTANDING INFUSING TIMES
After you have your booze and flavors in the jar you’ll seal it tight and put it in a dark and room temperature place. Typically I use our pantry for this process. The time of it infusing is based on your ingredients, however, taste as you go. Ingredients, spirits, and temperatures vary every time you make it. What took 3 days one time might take 2 days the next.
Fresh spicy jalapeno and chilis — 3 – 6 hours.
Fresh herbs like rosemary and mint — 12-24 hours.
Fresh fruit like apples and pineapple — 5-7 days.
Dried spices like dried cinnamon & dried dill — 2 weeks.
If you want to make spicy pineapple tequila, then you’d remove the jalapeno after 6 hours and let the pineapple keep going for the rest of the week!
Once you do have the infusion to where you want it, strain your ingredients through a cheesecloth, and add to a new jar. It should last you 3 month stored in the freezer or refrigerator.
These are a few of my favorite fall combinations.
I love infusing liquors because it gives me a chance to be incredibly versatile with little effort. Plus they made great homemade Christmas gifts or housewarming gifts. Who wouldn’t want a gorgeous Cran-Mary Vodka for the holidays! Which of these fall infusions would you want to try? Let me know down below!