5 Homemade Vodka-Based Liqueurs and Infusions

It all starts with vodka

Stock your home bar with two liters of 50% ABV vodka, and you can transform this drink into six infusions using readily available ingredients. We made a refreshing limoncello, chocolate liqueur, gin, orange liqueur, a decent mezcal, and even attempted an apple liqueur. Herbs, spices, and even bacon were used as additives for these experiments. Choose a higher-proof vodka, as the higher alcohol content allows the flavors of each ingredient to be better revealed. Keep in mind that 50% ABV vodka is quite strong; by straining each drink, you can adjust the alcohol concentration—adding about 1/4 cup of water will produce a standard 40% ABV drink.

Chocolate liqueur

We mimic the flavor of a classic after-dinner liqueur by infusing vodka with bittersweet cocoa nibs and dark chocolate chunks. Most chocolate liqueurs are slightly sweet, so we also added granulated sugar.

How to make chocolate liqueur

In a clean 16-ounce Mason jar, combine 1/3 liter of 50% vodka with 1/4 cup cocoa nibs, 1/4 cup coarsely chopped dark chocolate, and 2 tablespoons sugar. Screw the lid on tightly and shake once a day for 5 days, then strain the infusion into a separate container.

Gin

Juniper flavor is usually the first thing you notice when sipping distilled gin. Here, we used juniper berries, and since the drink is made by infusion rather than distillation, we also added a touch of coriander, fresh ginger root, citrus zest, and other aromatics. The result is a fresh gin with a herbal flavor and just the right amount of heat.

How to make gin

In a clean 16-ounce Mason jar, combine 1/3 liter of 50% vodka, 1/4 cup juniper berries, 1.5 teaspoons of lightly crushed coriander seeds, 1/2 a cinnamon stick, 2 green cardamom pods, 4 rounds of ginger, a 2x5 inch piece of orange zest, and a 2x5 inch piece of lemon zest. Close the lid tightly and shake once a day for 5 days, then strain the infusion into a separate container.

Limoncello

This lemon liqueur is bright, sweet, and refreshing. The infusion requires a simple combination of fresh lemon slices and zest (the essential oils impart a bitter note), plus a touch of sugar to round out the rich flavor.

How to make limoncello

In a clean 470 ml Mason jar, combine 1/3 liter of 50% vodka with the zest of 3 lemons (cut into strips), 1 lemon slice, and 2 tablespoons of sugar. Close the lid tightly and shake once a day for 5 days, then strain into a separate container.

Orange liqueur

Orange liqueur is often used in baked goods, enjoyed neat over ice, and, of course, in cocktails (like Margaritas). Here, we rely on the bitterness of the essential oils contained in the zest. Vanilla adds a soft sweetness, while toasted orange zest and charred oak chips mimic the barrel-aged flavor of some orange liqueurs, particularly Grand Marnier.

How to make orange liqueur

In a clean 16-ounce Mason jar, combine 1/3 liter of 50% vodka with the zest of 2 oranges (cut into strips, half lightly toasted with a blowtorch), a 1-inch piece of vanilla bean, and 5 lightly toasted oak chips. Close the lid tightly and shake once a day for 5 days, then strain into a separate container.

Mescal

Mezcal's distinct smoky flavor sets it apart from other spirits. To recreate this distinctive taste, we combined vodka with Lapsang Souchong black tea, smoked bacon, blanched cactus, and a touch of baking spices. The result was a mixed bag. The drink definitely has a mezcal-like aroma; if you enjoy mezcal, this version might be for you.

How to make mezcal

In a clean 16-ounce Mason jar, combine 1/3 liter of 50% vodka, 1 Lapsang Souchong tea bag, 1 slice of cooked bacon, 8 1-inch-long pieces of cactus leaves (blanched or preserved), 1 allspice pea, and 1 dried clove. Close the lid tightly and shake once a day for 5 days, then strain the infusion into a separate container.

Failed attempt: apple liqueur

Store-bought sour apple liqueur hardly evokes fond memories of childhood apple orchards, so we used sour apple-flavored candies for the drink. Unfortunately, it didn't work—the candies didn't infuse the vodka, and the drink was tasteless. Unlike natural ingredients in other liqueurs, the artificial flavoring didn't work.

This attempt to make apple liqueur failed, but for clarity, here's our recipe. We combined 1/3 liter of 50% vol. vodka with 1/4 cup of sour apple-flavored candies. After sealing the jar, we shook it once a day for five days, then strained it.