Patience Is Key When It Comes To Infusing Liquor

Making cocktails at home can be a very enjoyable creative process. But sometimes, you might feel like you just can't achieve the level of mixology mastery a fancy bar can. Fortunately, there are a few steps you can take to level up your drink-making game. It all comes down to adding complexity to your selection of drinks, and there's no better way to do this than infusing liquor. This requires little more than ingredients you probably already have or can easily access, plus a dash of patience.

Infusing liquor brings enormous depth to your concoctions, whether you're whipping up a coconut-infused whiskey, a jalapeno-infused tequila, or a strawberry-infused gin. Moreover, it opens up an entirely new world of cocktail options. The trickiest ingredient is time, as this practice does require you to let your selected ingredients steep in your liquid for hours, days, or even weeks. Every infusion is different, so it helps to understand just how much patience you need to have for which ingredients.

Infusing alcohol might seem difficult, but in truth, it's anything but. In fact, alcohol is a uniquely excellent flavor carrier – vanilla extract is a great example. All you need to do is pick a base spirit and your preferred flavor. The possibilities are practically limitless: You can explore using spices like cinnamon or ginger, aromatics like vanilla, herbs like basil or thyme, and fruits ranging from berries to hot peppers. Make sure your ingredients are washed and your vessel (a glass jar or bottle) is clean. Then combine the liquid and ingredient, shake it up, and wait it out. (While this process is already quite easy, you can also use a moka pot to make infused cocktails when you're short on time.)

The amount of time you infusion needs depends on its ingredients. If you're using a super spicy hot pepper like a habanero, it may only take an hour or two, while something more subtle like lavender can take about a week. If you aren't up for memorizing recommended steep times for all potential ingredients, a good rule of thumb is to consider the intensity of what you've added. The more powerful its natural flavor, the faster it will infuse your spirit. When all else fails, the most important determinant is your own taste. Sample your infusion periodically — it's done when you say so.

Perfecting your infusions is a matter of mastering different tricks, tips, and techniques. For example, when creating a liquor infusion with hot peppers, keep in mind that you can moderate the heat by removing the ribs and pithy insides (or at least some of it, depending on your preference); those are the bits that send the Scoville rating soaring. Your decision to use fresh versus dried ingredients is a critical one too. For herbs, fresh will be faster, thanks to their potent aromatics, while with fruit, the dried versions are more intense, thanks to the evaporation of water during the dehydrating process.

Once you have a liquor infused to your preferred level of flavor intensity, you can get to mixing. A standard old fashioned gets a boost from vanilla-infused whiskey. Around the holidays, cranberry makes a festive flavor, especially when infused into brandy and served in a Christmas punch. In the warmer months, a classic negroni can incorporate seasonal fruit with a strawberry-infused gin. A spicy margarita with habanero-infused tequila is another excellent summertime choice. As long as you know a little in advance what you hope to make, you can let your favorite ingredients — and your imagination — guide your cocktail menu to greatness.