Infused Whiskey
Bar Prep • infusion
Description
A simple, reliable method to flavor a bottle of whiskey at home using whole spices, citrus peels, dried or fresh fruit, or vanilla. The infusion process extracts aromatic compounds to create a balanced flavored whiskey for sipping and cocktails.
History
Infusing spirits is an old practice—home and commercial producers have flavored distilled spirits for centuries. Modern cocktail culture revived condiment-style infusions as a way to customize base spirits for cocktails.
Instructions
Step 1.
1) Choose a base: start with a good-quality bottled whiskey (80–100 proof recommended). Higher proof extracts faster. 2) Prepare container: sterilize a clean 1-quart (or larger) glass jar with an airtight lid. 3) Pick ingredients and amounts (for ~750 ml whiskey):
Step 2.
- Citrus peel (orange or lemon): 2–3 strips of peel (no pith)
Step 3.
- Dried spices: 1–3 whole cinnamon sticks or 3–6 whole cloves or 1–2 star anise
Step 4.
- Fresh fruit (cherries, peeled apple slices): 1/2–1 cup
Step 5.
- Fresh ginger: 1–2 tablespoons sliced
Step 6.
- Vanilla: 1 whole split vanilla bean
Step 7.
- For sweeter infusions optionally add 1–2 tablespoons simple syrup after straining to taste
Step 8.
4) Add ingredients to the jar, then pour the whiskey over them, leaving a little headspace. Seal jar tightly. 5) Infusion times (keep jar at room temperature, away from direct sun; gently invert or swirl once daily):
Step 9.
- Citrus peels: 24–72 hours (taste every 12–24 hours to avoid bitterness)
Step 10.
- Fresh fruit: 3–7 days
Step 11.
- Dried spices / vanilla: 3–14 days (taste every 2–3 days until desired intensity)
Step 12.
- Ginger: 2–5 days
Step 13.
6) Taste frequently. When the flavor reaches your preferred intensity, strain out solids through a fine-mesh sieve. For a clearer result, filter through cheesecloth or a coffee filter into a clean bowl or funnel. 7) Optional: If infusion is too intense, dilute with a small amount of unflavored whiskey. If you want some sweetness, add small increments of simple syrup and mix until balanced. 8) Bottle the strained infusion in a sterilized glass bottle; label with contents and date. 9) Store in a cool, dark place. Refrigeration is not required but can extend freshness if fresh fruit was used. 10) Discard solids—do not keep them in the bottle (they can ferment or become bitter).
Storage
After straining, store in an airtight glass bottle in a cool, dark place. If fresh fruit was used, consider refrigeration and use sooner. Avoid prolonged sunlight and heat. Label with date made and ingredients.