Booze Infused Liquor Recipe

Tri-Berry Mint Infused Vodka

A few weeks ago, I decided to try my hand at infused liquors. It sounds complicated, doesn’t it?

It’s not. At all.

A quick perusal of various food an cocktail blogs will prove that anyone – seriously, anyone – can infuse liquor. It’s really simple.

Tri-Berry Mint
Tri-Berry Mint

While the word infusion sounds somewhat complex and scientific, it refers to the simple process of extracting flavor from plant matter by soaking it in fluid, in this case, liquor.

That’s right, it’s just stuff steeping in booze for an extended period of time.

Again, not complicated.

So I bought some ingredients, purchased some Ball jars from Target (Did you know they’re NOT just hipster drinking vessels?) and got to work.

My first infusion was a simple combination of frozen berry medley (purchased from Costco in large quantity) mint leaves and vodka.

Straining the infused vodka
Straining the infused vodka

The following are approximations (infusing allows you to play it loose with your ingredients):

The Red Mule - the first cocktail we made with this infusion
The Red Mule – the first cocktail we made with this infusion
  • 1.5 cups frozen berry medley (approximately equal parts blackberries, blueberries and raspberries)
  • 2 tbsp torn mint leaves
  • 1 cup vodka
  • 1 pint Ball jar

I filled the jar nearly to the top with the frozen berry mixture, tossed in the mint, and topped it up (right to the rim) with the vodka.

As the berries melted and the vodka began soaking into them, an air pocket formed at the top of the jar. I filled this up after the first 24 hours with more vodka.

I let this soak for about three days, at which point I drained the liquid through a strainer, and put it back in the jar to use for mixing taasty beverages.

I also used the leftover berries to make a tasty ice cream topping.

To do this, I placed the drained berries into a small soup pan, added 1/2 cup of water and 1/4 cup of honey, and cooked the mixture down over medium heat for about 20 minutes, until it was reduced to about a cup of syrupy deliciousness.

Behold –

The final result over ice cream
The final result over ice cream


  1. My gran and my mum used to do it – we had big 5l jars in the cellar full of white rum I think, or was it vodka? As the fruit ripened, layer after layer was added throughout summer. At Christmas the berry and juice was poured over the adults’ portions of ice cream, never over ours …

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