Arcadia&Co.

Glass jar infusing is one of the easiest methods for extracting a certain flavour, aroma, colour, and sometimes sweetness into alcohol. It’s a great technique for cocktails because you can make a spirit taste much more intensely of fresh fruit without adding an overpowering juice or syrup.

You’ll need:

vodka, gin, rum, tequila or whiskey, etc.
Fresh fruit, spices
A clean, sealable glass jar or bottle (sterilised if possible with boiling water)
Fine strainer or cheesecloth

How to:

Prep your ingredients, wash and remove any bitter parts; stems seeds, leaves etc. Chop up larger pieces to increase the surface area.

Add to the sealable jar/bottle and cover with your spirit. As a starting point use 200-300g per 500ml of spirit. For softer fruits like raspberries go closer to 200g.

Seal and keep in a cool dark location for 1-4 days, gently shaking each day. Observe the reaction, don’t solely rely on the time before opening.

Use a fine mesh strainer or cheesecloth to filter out any of the waste. pass it through a few times to ensure it’s all removed.

A quick taste guide

Berries: Excellent with vodka, gin, rum, or tequila. They infuse very quickly, so taste frequently.

Pineapple: Fantastic with rum or tequila. You can also add a little of the pineapple flesh rather than just juice for a more concentrated flavour.

Citrus: Usually use peel rather than juice. The oils in the peel provide much of the characteristic citrus aroma. Remove as much white pith as possible because it can add bitterness.

Stone fruit: Peach, apricot and plum work beautifully with bourbon, rum, vodka and gin. Remove the stones/pits before infusing.

Fruit + herbs: Add herbs toward the end of the infusion. Basil, mint, thyme and rosemary can become overpowering if left in alcohol for several days.

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Arcadia&Co.