Best Infused Vodka Recipes

JOLLY RANCHER®-INFUSED VODKA

Steps:

• Place candies in a container with a lid and add vodka. Seal container and place in a cool, dark place, shaking vigorously 1 to 2 times per hour, until candy has dissolved, 3 to 4 hours.
• Stir sugar into vodka mixture until dissolved.

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.

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.

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.

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.

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.

CHILI INFUSED VODKA

Steps:

• Quarter all the fresh peppers and the horseradish. If you want to reduce the heat, seed and stem the peppers. You can really use any combination and quantity of peppers. I used the 4 of each and it produced a brilliant heat level with an amazing taste.
• Take your lime and make about twenty slits in the peel all over the lime.
• Put all the ingredients into a clean, sterilized wide mouthed jar. Using a wide mouthed jar (like a mason jar) just makes it easier to get everything in and out.
• Put the vodka in a cool, dark place. Cover with a dish cloth if you like.
• Every day, shake it.
• Let the vodka sit at least one week then strain the vodka through cheesecloth and enjoy. I use 1 ½ oz of the vodka, about a tbsp of Worcestershire, a tsp of celery seeds, a little salt and top it off with Clamato (or tomato juice) for a nice fiery beverage.

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.

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.

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.

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-INFUSED VODKA

Steps:

• In each canning jar, place one color candies. Pour 1 cup (8 oz) vodka over candy in each jar, making sure candy is completely covered with vodka. Place lids on jars; seal tightly. Shake each jar vigorously 20 seconds. Let stand 3 hours.
• Filter each candy-infused vodka through 1 coffee filter placed over 2-cup glass measuring cup. (This can be a slow process due to the build up of sugar from the candy. It may be necessary to poke a few small holes into the coffee filter for an initial filtration.) Repeat process with a second coffee filter. If after the second filtration a sugar residue remains, filter again or skim with a spoon.
• Carefully pour each infused vodka into separate flask. (If necessary, use funnel.) Refrigerate until ready to use; refrigerate up to 6 months.

GINGER-INFUSED VODKA

Steps:

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

LEMON GINGER INFUSED VODKA

Steps:

• Poke lemons with skewer or sticks to release flavor.
• Slice ginger into small slices.
• Place both into bottle or other appropriate container that has lid.
• Fill jar with vodka and let sit for 2 weeks.
• Strain and pour into decorative decanter or bottle.

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.

CRANBERRY INFUSED VODKA

Steps:

• 1. Place cranberries, sugar, and water in a medium saucepan.
• 2. Cover and cook cranberries over medium heat until the sugar is dissolved and the cranberries start to pop.Then remove from the heat and let cool.
• 3. Transfer the mixture into a large jar then pour the vodka over the top of the fruit.
• 4. Make sure the jar is tightly sealed. Leave vodka set on the counter for a minimum of 3 days, shaking mixture every day.

CHOCOLATE INFUSED VODKA RECIPE - (3.9/5)

Steps:

• Step 1: Prepare the Chocolate Roughly chop the chocolate. Place the chocolate in a medium sized bowl set over a saucepan of barely simmering water on medium-low heat. Heat, stirring occasionally with a rubber spatula, until the chocolate is smooth and melted. Remove from the heat and pour into the glass jar. Step 2: Add the Vodka Pour the vodka into the glass jar and add any additions, if using. Stir with a butter knife to just combine the melted chocolate with the liquid. Seal the jar with a lid. Shake, until the vodka and chocolate have become evenly distributed and incorporated. Step 3: Serve and Store Use the chocolate vodka in your favorite cocktails (such as espresso martinis, mudslides or chocolate Juleps) or drink it just as is. It will keep indefinitely -- just be sure to store it in the freezer before and between use, and make sure to shake it occasionally.

CITRUS INFUSED VODKA OR GIN RECIPE - (4.3/5)

Steps:

• Lightly scrub your citrus fruit before peeling for another use. Place the peel in a sealable container and cover with the vodka or gin, seal and leave sit at room temp for 2-4 weeks to infuse. Use in any cocktail that calls for citrus flavored gin or vodka.

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.

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.