Food & Cooking Recipes Drink Recipes Cocktail Recipes Infused Vodkas 3.6 (46) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 17, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 3 days Yield: 1 liter 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. 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) 5 juniper berries, lightly crushed Directions 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. 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 Notes Strained vodkas can be stored at room temperature for up to 1 month. Rate it Print