Herb-infused Vodka

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The herbs in my garden are growing like crazy this year, especially my rosemary and mint plants, so I thought it might be fun to experiment with herbal infusions. In the past, I’ve made herb-infused oils and simple syrups with success, but this time I wanted to try something new. I recently came across a post discussing herb-infused vodka, and I thought it sounded like a simple and fun idea to try at home.

The Supplies:
• Vodka
• Herbs (I used rosemary and mint)
• Pint jars
Tags and labels

The process is really easy: Start by cleaning your pint-sized jars, and set aside. Prepare your herbs by rinsing, stemming and bruising/chopping their leaves. Add them to their respective jars. Pour the vodka over the herbs and gently stir. Cover the jars with a lid and band, and place in a cool, dark place for about a week, shaking gently every day or two.

After a week, your jars of herb-infused vodka should be ready use. Remove any plant debris from the liquid, and mix into your favorite drink! One of my favorite concoctions is a pitcher full of one can raspberry concentrate, 1 liter of carbonated water, and a pint of mint-infused vodka.

Making herb-infused vodka is so simple and fun that I’ve decided to make a few jars to give away as gifts this year, and to bring to barbecues hosted by my friends and family. To personalize the jars, I’ve used sage and ivory tags and labels in the style of Rococo.

Helpful Links

More homemade gift ideas by Lindsay Jewell…

Lindsay (128 Posts)

Lindsay is a writer/blogger from Oregon who loves crafting, cooking, gardening, and simple living. You can find her writing about all of this and more on her blog A Wooden Nest.


Comments

  1. Jo gray says

    I want to make herb infused vodka for Christmas gifts. The her s are ready to pick now.
    Do I need to remove the leaves after a week and before gifting or can I leave them in until I give them away. If made them now will they still be good in December?
    Thank you for your advice.
    Jo

  2. says

    Hi Jo,

    I would strain out the herbs after no more than two weeks. If they’re left in the vodka for too long, they might start to lose color, and some of the bitter flavors from the stems might start to infuse into the alcohol as well. Despite the fact that you’d have to remove the herbs after a week or two, you should still be able to make the vodka now and have it keep for Christmas gifts.

    Hope that helps!
    Lindsay

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