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Infused Vodkas

    • Photo: Johnny Miller
    • Photo: Johnny Miller
    • Photo: Johnny Miller
    • Photo: Johnny Miller
    • Photo: Johnny Miller
    • Photo: Johnny Miller
    • Photo: Johnny Miller
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    Infusing vodka is as easy as adding ingredients to the bottle and letting it stand. Make sure to store the vodka in a cool, dark place, such as a kitchen cabinet.
    Martha Stewart Living, December 2011
    • Prep Time 5 minutes
    • Total Time 3 days
    • Yield Makes 1 liter
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    Ingredients

    • 1 bottle (1 liter) vodka

  • For the Tangerine Version

    • 1 tangerine, preferably organic, washed well

  • For the Vanilla-Cardamom Version

    • 5 cardamom pods, lightly crushed
    • 1 vanilla bean, split lengthwise

  • For the Pine and Juniper Version

    • 3 unsprayed spruce or other pine sprigs (about 2 inches long; chefsgarden.com)
    • 5 juniper berries, lightly crushed

    • Directions

    1. For the tangerine version: Remove peel from tangerine in long strips using a vegetable peeler, making sure not to include any white pith. Add peel directly to bottle of vodka. For the vanilla-cardamom version: Add cardamom pods and vanilla bean directly to bottle of vodka. For the pine and juniper version: Add pine sprigs and juniper berries directly to bottle of vodka.

    2. Let vodka stand at room temperature in a cool, dark place for 2 to 3 days, depending on desired strength of flavor. Strain; discard solids.

    Cook's Note

    Strained vodkas can be stored at room temperature for up to 1 month.

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