Infusing Vinegars and Spirits

By Chef Stacy Pearl

Infused vinegars and spirits are ridiculously easy to make. They are great to have on hand for a variety of uses such as making vinaigrettes, making artisan cocktails, creating marinades and sauces, or as gifts.  You can infuse almost anything into vinegar or alcohol because it breaks down the infused matter and extracts and releases the flavors into the liquid. It only takes a few weeks to end up with a strongly flavored vinegar, or a few days to flavor liquor!

Basic procedure to infuse vinegar

  1. Start with a clean glass jar or bottle with a tight fitting lid
  2. Choose your infusion ingredients, you can infuse pretty much any plant matter with an aroma and flavor.
  3. Place the ingredients in the jar or bottle using a chopstick to push them in if necessary.
  4. Heat your vinegar of choice to warm, but not boiling.
  5. Using a funnel, pour the warm vinegar into the jars with the infusion ingredients until almost full.
  6. Let the infused vinegars brew out of direct sunlight for about two weeks, making sure to shake the jars or bottles every few days.

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After about two weeks of brewing, the infused vinegars will be ready for straining. Use clean jars that you want to store the vinegar in permanently; place a funnel and strainer (and maybe cheesecloth or coffee filter if your infusion agents are very small) over the clean jar and pour the infused vinegar into it.The infused vinegar will keep its flavor for up to 5 months.

Basic procedure for Infusing Liquor

  1. Start with some inexpensive vodka, bourbon, or gin and remove one cup from bottle, time for a cocktail?
  2. Choose your infusion ingredients, you can infuse pretty much any plant matter with an aroma and flavor.
  3. Place the ingredients in the bottle using a chopstick to push them in if necessary.
  4. Store in cool dark place
  5. Shake the bottle to mix the ingredients every day.
  6. Taste and check for strength after 3 days. Chile will infuse in very quickly, fruit essence takes longer
  7. Strain out the flavorings and return liquor to bottle when desired taste is achieved.
  8. Flavor infused spirits are good for 6 months.

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Here are some suggested flavor combinations to try:

Vinegars

  • Rosemary, lemon, and sherry  vinegar
  • Tangerine , jalapeno and apple cider vinegar
  • Raspberry, blackberry and chive balsamic vinegar

Spirits

  • Thyme, toasted pecan and Bourbon
  • Chai smoked Rye
  • Serrano, cilantro vodka

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