Best 17 Infused Vodka Recipes

PINEAPPLE-INFUSED VODKA

Steps:

• Stack pineapple slices in a circle around the edges of a large glass jar, leaving the center open. Pour vodka into jar, completely covering pineapple. Seal jar and store in a cool, dark place for 10 days.
• Remove pineapple and strain vodka through a mesh strainer back into a jar; seal and refrigerate.

A PEACH INFUSED VODKA

Steps:

• Add the ingredients in a bottle.
• Seal the lid tightly and store in a dark,cool place for 3 to 5 days.
• Gently shake the mixture now and then and check how the flavor is developing.
• The longer you leave it the stronger it will get.
• When you are done,strain the liquid.
• into the original bottle and store in the freezer.
• Ready to drink.

VODKA-INFUSED CHERRY TOMATOES

Steps:

• Using a skewer, poke a few holes in each tomato. In a container, combine tomatoes and vodka. Cover and refrigerate for 2 days., Pour tomatoes and vodka into a shallow serving dish. Serve tomatoes with toothpicks; if desired, combine sea salt and pepper in a small bowl for dipping.

RASPBERRY-INFUSED VODKA

Steps:

• Combine vodka, raspberries, sugar, and water in a large, non-metallic container. Press and muddle raspberries until incorporated into the mixture. Allow mixture to sit, stirring for 10 to 15 minutes each day, for 5 to 6 days.
• Strain mixture multiple times through a fine-mesh strainer or cheesecloth until berries and seeds are removed and liquid is lighter in color.

BUBBLEGUM INFUSED VODKA DRINKS

Steps:

• TO MAKE BUBBLEGUM INFUSED VODKA:.
• Quarter the 16 pieces of bubblegum and place them in a sealable glass jar.
• Add the 2 cups of Vodka and seal and place in a cupboard.
• Stir every 4 hrs for the next 24 hrs (sleep allowed:d).
• After 24 hrs strain through a paper coffee filter into a clean pretty jar.
• Enjoy!
• DRINKS:.
• RUSSIAN BUBBLEGUM :.
• 1 oz Bubblegum Vodka.
• 1oz Kahlua.
• 3 oz's milk.
• ice cubes.
• Mix and enjoy.
• BAZOOKA FROSTY:.
• 1 oz Bubblegum Vodka.
• 1 1/2 oz Godiva White Chocolate Liqueur.
• 4 oz milk.Hard Bubblegum Lemonade.
• 1 cup crushed ice.
• Put everything in a blender and whizz till smooth.
• .
• HARD BUBBLEGUN LEMONADE:.
• 1 1/2 oz Bubblegum Vodka.
• 3 oz pink lemonade concentrate.
• 6 ice cubes.
• 6 oz club soda.
• Mix in a tall glass and garnish with a lemon slice or wedge and 2 yellow straws.

FRESH PINEAPPLE INFUSED VODKA

Steps:

• Place pineapple wedges in a large glass container; pour in bottle of vodka. Let stand at room temperature for 24 hours. Strain vodka.

APPLE CINNAMON INFUSED VODKA

Steps:

• In 1-pint canning jar, place apple slices and cinnamon stick.
• Add vodka to jar, making sure apple slices and cinnamon stick are completely covered with vodka. Seal jar. Store in cool, dark location for up to 6 months.

INFUSED VODKA

Steps:

• Wash and dry the lemon, lime, and orange. Using a zester or a strong vegetable peeler, peel the skin of each citrus fruit to create narrow ribbons.;
• When handling peppers, it's best to use rubber gloves; some varieties can sting or even burn the skin. Wash and dry the peppers and slit them lengthwise into slivers. For stronger flavor, leave the seeds intact. For milder flavor, remove. Avoid getting the juice near eyes.
• For Both Recipes: Clean bottle in warm sudsy water. Rinse and dry. Gently place the citrus peels or peppers into the gift bottle, pour in the vodka, and cover the top of the bottle. (Do not seal at this point) Place the bottle in the refrigerator and let the ingredients steep for at least 3 hours - 2 days is better. Before giving, top off the bottle with additional vodka. (The infusion ingredients will soak up some of the vodka.) Seal the bottle with a cork or glass bottle stopper and seal with sealing wax. Tie a thin metal wire or fabric ribbon around the top of the neck, if so desired.

CANDY CORN INFUSED VODKA

Steps:

• Add candy corn to mason jar. Pour vodka over the top.
• Seal and place in a dark cupboard or pantry for one week, shaking occasionally to help distribute the solids.
• Pour mixture through a fine-mesh sieve to discard any solids.
• Chill if desired and serve straight up, or any other way you dream up.

GINGER-INFUSED VODKA

Steps:

• Place ginger in a portable pitcher or container. Pour vodka over ginger; let sit for 2 days before serving.

STRAWBERRY-INFUSED VODKA

Steps:

• Place strawberries in a clean, dry sealable container; add vodka. Seal container and store in a cool, dark area until strawberries lose their color, 3 to 4 days. Remove strawberries and strain vodka into a container.

PEEPS®-INFUSED VODKA

Steps:

• Put marshmallow chicks in a glass jar or bottle and top with vodka. Cover jar. Allow marshmallows to sit until colored coating is dissolved into the vodka and marshmallows are mostly dissolved, 2 to 3 days.
• Strain marshmallow pieces out of vodka. Pour vodka back into the bottle or another airtight container.

BEET INFUSED VODKA

Steps:

• Place beets in a sealable container. Pour vodka over beets, seal container, and shake vigorously. Place container in a cool, dark place and store for 3 days, shaking twice per day.

CHIPOTLE-INFUSED VODKA

Steps:

• Pour vodka into a pitcher with a lid. Wrap peppers in a clean cotton cloth to dry; add to vodka. Allow to sit until vodka changes color, at least 2 hours.

RASPBERRY INFUSED VODKA

Steps:

• In a jar with a tight-fitting lid, combine the vodka with the raspberries. Close the jar tightly and let stand at room temperature for 2 weeks. Strain the vodka through a fine-mesh sieve and discard the solids. Strain the vodka a second time through a coffee filter into a clean jar and refrigerate for up to 3 months.

GINGER-INFUSED VODKA

Steps:

• 1. Place ginger slices in a clean 1-quart jar. Using a wooden spoon, lightly crush ginger slices against the side of the jar. Add vodka.
• 2. Cover jar tightly with a nonmetallic lid (or cover jar with plastic wrap and tightly seal with a metal lid). Let stand in the freezer for 4 days.
• 3. Pour vodka through a fine mesh sieve to remove all solids. Return infused vodka to jar. Or to give as a gift, pour infused vodka into a decorative jar. Label and seal. Place jar in the freezer up to 3 months to store.

PINEAPPLE-INFUSED VODKA MARTINIS

Steps:

• Place pineapple wedges in a large glass container; pour in bottle of vodka. Let stand at room temperature for 24 hours. Strain vodka. Pour 3 parts pineapple vodka and 1 part apricot nectar in a large cocktail shaker filled with crushed ice. Shake and strain into chilled Martini glasses.