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How to Make Infused Vodka and Tequila

Farm to Drink: Infusions

Infused vodkas, tequilas and other spirits are a great way to capture seasonal flavors—and they make delicious cocktails as well. Master bartender and Liquor.com contributor Charlotte Voisey shares two different methods for making these concoctions, plus tips.For the full article, click here.

Lemongrass & Pear Infusion


  • 12 Lemongrass stalks, coarsely chopped
  • 4 Pears, coarsely chopped
  • 1 (750-ml) bottle Stolichnaya Vodka

Add all the ingredients to a large glass jar with a lid and seal. Shake the jar and let stand for 3 to 4 days, tasting after the third day to check for flavor intensity. When the flavor is at your desired intensity, strain and rebottle.

Lemon Basil Fast Infusion


  • 8 oz Milagro Silver Tequila or vodka
  • 1 cup Fresh lemon basil

Add both ingredients to an iSi Soda Siphon. Charge with 2 CO2 canisters and shake well. Refrigerate until needed.

Infused Tom Collins


  • 2 oz Infused vodka or tequila
  • Juice of half a lime
  • .5 oz Simple syrup (one part sugar, one part water)
  • Club soda, chilled
  • Garnish: Lime wheel and fresh lemon-basil leaf
  • Glass: Highball or flute

Add the vodka or tequila, lime juice and simple syrup to a highball glass. Fill with ice and top with soda. Garnish with a lime wheel and fresh lemon basil leaf.

To serve the drink up, add the vodka or tequila, lime juice and simple syrup to a shaker and fill with ice. Shake quickly and strain into a Champagne flute. Top with soda. (Do not garnish.)

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