How to Infuse Liquors: An Expert’s Guide For At-Home Bartenders
Spring invites in a bounty of fresh seasonal flavors, making it the perfect time to give infused spirits a try.
Infusion is a technique where ingredients like fruits, herbs, spices, and botanicals are extracted into a spirit by steeping them together, and can take your cocktail game to the next level by giving you the ability to create more unique & deeper flavors.
In this guide, beverage director & mixologist Gabe Ford shares the basics of infusing alcohol, answers frequently asked questions, and shares a recipe you can try at home to make your own hibiscus-infused Carabuena Tequila.
WHAT ARE YOUR FAVORITE INGREDIENTS TO INFUSE FOR SPRING COCKTAILS?
“Spring to me is all about fresh flavors, floral notes, and vibrant colors. For spring infusions, I gravitate towards floral and herbal flavors, like chamomile, jasmine & hibiscus teas, as well as berries, like strawberries, raspberries & blackberries.
While I encourage experimenting with different ingredients, here are a few tips to keep in mind:
Tea Infusions: Using teas can add great depth and complexity to your drinks. However, it’s important to approach this infusion process with a bit of caution, as the result can easily become overly astringent, which are not always pleasant to taste. Tea contains tannins, and over-extracting tea can result in your spirit tasting astringent and bitter if left to sit for too long.
Spicy Infusions: I’ve had some great results infusing habaneros and pequin peppers, but make sure to monitor & taste-test frequently if going this direction—these can get very, very spicy, quickly.”
WHAT TOOLS DO I NEED TO MAKE INFUSED LIQUORS AT HOME?
“There are so many advanced ways to infuse and manipulate spirits that we have access to at bars & restaurants, like sous vide & rapid infusions — but you can get great results by keeping things simple too. All you really need is:
Your spirit of choice: This process works for a range of spirits, but in my opinion, Carabuena Tequila is the only real answer!
Your infusing ingredient: Fresh herbs, spices, fruits, and even vegetables, like cucumber and ginger, work well
A container: Make sure it has a lid and is airtight, like a Mason jar or Cambro
Time: And a little bit of patience!”
HOW DO I STORE MY INFUSED SPIRITS AND HOW LONG DO THEY LAST?
“The answer depends on several factors, like what ingredient you’re infusing, the proof of the alcohol, and how you store it.
In most cases, infused spirits do not need to be refrigerated. However, if you have the space and want to ensure optimal freshness, refrigeration is recommended but not strictly necessary. If you’re infusing fresh fruits, it’s a good idea to refrigerate the infusion to preserve the fruit’s freshness and flavor. This is especially true for delicate fruits like berries that may spoil faster.
For standard infusions, the alcohol content should fortify just about any type of infusion and stay good for at least 4-8 months before it will start to lose its infused flavor. It will last even longer if stored in a cool, dry place, away from direct sunlight.”
WHAT TIPS DO YOU HAVE FOR INFUSING TEQUILA AT HOME?
“My best advice for at-home mixologists is to remain curious — there are so many beautifully unique ingredients out there that can add complexity and character to your tequila cocktails. The possibilities are endless, and the best way to explore the art of infusion is by experimenting and not being afraid to try unusual ingredients.
Also, take advantage of the knowledge to be found at your local bar. Bartenders often have a wealth of experience, their own styles, and you’d be surprised at how eager they are to nerd out and share their findings with you!”
RECIPE: HIBISCUS-INFUSED TEQUILA
Ingredients:
1 Bottle of Carabuena Tequila: Use your choice of Blanco, Reposado, or Añejo
Hibiscus Tea: 30g, your choice of loose-leaf or tea bags
Instructions:
Brew the hibiscus tea: Steep the hibiscus tea in hot water, then allow it to cool to room temperature.
Combine the ingredients: Add the cooled hibiscus tea to the tequila in an airtight container.
Infuse: Let the infusion sit for 1-2 hours, tasting occasionally. Hibiscus can become overly astringent if left too long, so it’s important to monitor & taste-test throughout this step.
Strain: After 1-2 hours (depending on your taste), strain the mixture using a coffee filter to remove any tea particles. The infusion should be completely clear. You can store it back in the original bottle or your container of choice.
Enjoy: Once strained, your hibiscus-infused Carabuena Tequila is ready for use in cocktails! Try it in our recipe for the Carabuena Margarita.
You can find Gabe shaking up unique flavors as the bar manager & beverage director for Codependent and The Modern Bar, both located in Austin, Texas. With over six years of experience in the Austin hospitality industry, he’s passionate about creating innovative cocktail programs that combine fun, creative techniques with exceptional hospitality.
Follow Gabe on Instagram @gabe_ford23 for more cocktail recipes & inspiration.
