Fruit-Infused Vodka

Method

1. Place your chosen flavoring ingredients in a clean glass jar (Mason jars are perfect — never plastic).
2. Pour the vodka over the ingredients. Seal the jar.
3. Store at room temperature, away from direct sunlight.
4. Shake gently daily. Taste regularly — you're done when the flavor is where you want it.
5. Strain through cheesecloth when the infusion reaches your desired strength. For crystal clarity, filter again through a coffee filter (optional but satisfying).
6. *Four Infusions:**
7. Strawberry Vodka: 2 cups fresh strawberries, hulled and quartered. Infuse 3-5 days. Use in strawberry martinis, lemonade, or soda water.
8. Cucumber-Dill Vodka: 1 English cucumber, sliced thin + 4 large sprigs fresh dill. Infuse 2-3 days (taste daily — cucumber goes bitter after 3 days). Use in Bloody Marys, G&T riffs, or cucumber gimlets.
9. Jalapeño-Citrus Vodka: 3 jalapeños, sliced (seeds in for heat, out for mild) + peel of 1 lime. Infuse 1-3 days (taste every 12 hours — heat builds fast). Use in spicy margaritas or palomas.
10. Vanilla-Pear Vodka: 2 ripe pears, peeled, cored, and sliced + 1 vanilla bean, split. Infuse 5-7 days. Use in pear martinis or sparkling wine cocktails.
11. *Storage:** Infused vodkas keep at room temperature for 2-3 months. Refrigerating extends life to 6 months. The alcohol preserves the fruit flavors. If cloudiness develops, re-filter.