From Vodka to Tequila: Your Guide to Infusing Liquors

If your go-to cocktail is a gin and tonic (or another spirit and soda concoction), we don’t blame you. In fact, we’re right there with you. It’s quick and it does the trick on a Friday night. However, sometimes it’s nice to get a little fancy when you’re imbibing with friends at home. Instead of paying a ton for a mixologist-made cocktail or sweating over how to use bitters and liqueurs, stay in and impress your guests by infusing your own liquor! It’s simple, tasty, and can inspire more creativity and playfulness in the (booze) kitchen. Another bonus: infusions make for perfect DIY gifts, too.

Check out these three recipes from the Plated Cookbook to get you started:

Ginger Infused Vodka

1 cup peeled fresh ginger pieces (1 inch in size)
1 liter vodka

Jalapeño Infused Tequila

3 jalapeños, halved lengthwise, seeds and stems discarded, cut into 1 inch pieces
1 750ml bottle tequila

Lemon-Thyme Infused Gin

Zest from two lemons, peeled in large strips using a vegetable peeler
6 sprigs fresh thyme
1 liter gin


Place the aromatics in a large airtight container and pour in the alcohol. Seal and transfer to the back of the fridge.
Allow to infuse for 1 to 2 weeks.
After 1 to 2 weeks have passed, strain the alcohol and discard the aromatics.
Serve it up on ice with a little splash of your favorite mixer.

Not sure if the flavor is strong enough? Give it a taste while still infusing. If you want more ginger with your vodka, place the container back in the fridge for a few more days. The flavor intensity is up to you.

Love experimenting in the kitchen? Try Plated!

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