How to infuse a bought spirit at home

There's something good about turning a plain spirit into something with a bit of depth in it, and the best part is that you don't need a still, a licence or any gear you don't already have in the kitchen. You need a bottle, a jar and a few days of patience, which is about as low as the bar gets for making something yourself.

No licence, no still, no paperwork

Worth saying up front, because it's the thing people ask us about at the counter. Distilling spirits at home needs an excise manufacturer licence from the ATO, and most people haven't got one. Infusing is a completely different activity. You are starting with a bottle somebody else already made and paid the duty on, so there is nothing to apply for and nothing to worry about. That's why it's the route we point most people at.

Why bother infusing your own

You control what goes in it. A lot of the flavoured bottles on a shelf are carrying things you wouldn't put in yourself, and when you do it at home you know exactly what's in the jar. It also makes a good gift, which is usually the thing that gets people started.

What you'll need

• A base spirit. Vodka, rum, gin, whisky or brandy all work. A decent mid-range bottle gives you the best balance, because a cheap one will still taste cheap underneath whatever you put in it.
• Your flavour. Fresh or dried fruit, whole spices, herbs, or coffee beans.
• An airtight jar. Glass with a tight seal.
• A strainer. A fine mesh sieve or a bit of cheesecloth to get the solids out at the end.

Three infusions to start with

Citrus and spice vodka

• In the jar: 1 bottle of vodka, 1 orange peel, 1 lemon peel, 1 cinnamon stick, 3 cloves.
• Then: seal it, keep it somewhere cool and dark for 3 to 5 days, and give it a gentle shake once a day.
• Finish: strain it through cheesecloth and pour it back into a bottle.

Vanilla and coffee rum

• In the jar: 1 bottle of rum, 1 vanilla bean split open, a quarter cup of whole coffee beans.
• Then: 4 to 6 days, shaking lightly each day.
• Finish: strain and store.

Herb infused gin

• In the jar: 1 bottle of gin, 2 sprigs of fresh rosemary, 5 basil leaves, 1 strip of grapefruit zest.
• Then: 3 to 4 days.
• Finish: strain and pour it back into the bottle.

What actually makes the difference

• Taste as you go. The longer it sits the stronger it gets, and there is no way to take flavour back out once it's in there. Rosemary in particular will run away from you.
• Use whole ingredients. Whole spices and fresh herbs infuse slowly, which gives you a smoother result than ground spice does.
• Keep it cool and dark. A sealed glass container out of the light.
• Write down what you did. You will not remember how many cloves went in, and the batch you liked is the one you'll want to repeat.

If you'd rather skip the waiting

Essences do the same job in a few hours instead of a few days. You mix a measured amount into a neutral base, let it settle, and you have got something that tastes like a bought bottle. They are the shortcut, and there is nothing wrong with taking it.

Shop related products

• Edwards Essences Vodka Essence. Turns a neutral base into a clean vodka to infuse from.
• Edwards Essences Rum Essence. The base for the vanilla and coffee one above.
• Still Spirits English Dry Gin Essence. Juniper forward, and it takes fresh herbs well.
• Edwards Essences Salted Caramel Essence. For when you want a dessert bottle rather than a sipping one.

Did you know we also stock 1125ml spirit bottles, Sam Willards oak soakers in bourbon, whisky and rum, the Still Spirits oak cask, and Just Juniper gin enhancer in the shop. They are not all on the website, so give us a ring on (08) 8536 4333 to check what is on the shelf.

More on this

• Home distilling myths, and where the law actually sits
• What you need to make spirits at home, gear and licence

Not sure where to start? Brewhilder will talk you through it, or have a look at the homebrew collection.

Rosemary is the one that gets away from you, so taste it before you think you need to.

Candeece

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