Still Spirits nailed it—now your shed can too, with flavours your mates won’t believe.
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Turn a basic bottle into something worth bragging about — with nothing more than a few pantry items and a pinch of patience.
Take a swig of gin that tastes like strawberries and bush honey, and you'll never look at your average booze the same way again. Forget fancy cellars or rare oak barrels — the real magic? It’s in your shed, your kitchen, and your curiosity.
So, what’s infused spirits really about?
In short: infusing is taking a simple spirit — like vodka, white rum, or gin — and adding flavouring ingredients to steep over time. You’re giving it a new attitude. Think cinnamon-spiced bourbon, lime-and-mint rum, or gin with native South Aussie lemon myrtle and finger lime. It’s flavour layering — but your way.
“Infused spirits aren’t just drinks — they’re edible stories. Each one says something about you.”
This is backyard creativity at its finest. No chemistry lab needed, just a clean jar, a bit of booze, and whatever flavours you’re keen to try out. From bush botanicals to charred pineapple, you’re only limited by what’s in the fridge or growing near the fence.
Before → After: The sweet spot of infusing
Start with any neutral spirit. Plain. Sharp. Boring even. Steep it with fresh herbs, charry citrus, or some smuggled mulberries off the neighbour’s tree, and here’s what happens:
- Before: Spirit with one dimension, harsh edge, maybe a bit too honest.
- After: Flavour that rolls across your tongue, with nuance and kick. Stunnin’ in a cocktail, smooth enough to sip straight.
Know what’s even better? These aren't off-the-shelf bottles at your local bottle-o. They’re one-off, made-by-you batches worth pulling out at BBQs and bragging about over the esky lid.
The old way: Buying flavoured spirits off the shelf
Let’s be real — buying infused spirits from the shops is hit or miss. Most are loaded with sugar, fade after the second sip, or cost an arm and a leg for 700ml. They’re designed for shelf appeal, not flavour depth.
The new way: DIY infusions with soul
You don’t have to be a mixologist or flavour scientist. You just need time, clean containers, and a bit of maverick attitude. Fruit, coffee, eucalyptus, even smoked chilli — every infusion is a chance to make something you actually want to drink.
What can you use to infuse?
The short answer? Pretty much anything you wouldn't mind sipping on. But here are a few crowd-pleasers that’ll get your gears turning:
- Fruits: Citrus peel, berries, apples, mango, pineapple (grilled if you’re fancy)
- Spices: Vanilla beans, cinnamon sticks, star anise, whole cloves
- Herbs: Basil, mint, lemon myrtle, rosemary
- Unique options: Coffee beans, cocoa nibs, dried lavender, smoked wood
Roughly chop, drop it in, and let it sit in a sealed jar in a cool dark spot for anywhere from a day to about two weeks depending on the ingredients — taste-test as you go. Then strain and bottle. Boom. Craft spirit, your way.
Here’s a backyard favourite to try
Spiced Citrus Rum
- 500ml white rum
- Peel from 1 orange (no white pith)
- 1 cinnamon stick
- 3 whole cloves
- ½ a vanilla bean or 1 tsp good vanilla extract
Combine in a clean jar, seal, and rest for 5–7 days. Shake daily. Taste test on day 4. When it’s singing, strain and pour into a clean bottle. Splash it over ice or stir into cola on a warm arvo — guaranteed to impress your mates.
Infusion improves more than your drinks
Here’s what infusing your own spirits really gives you:
- Confidence – You dialled in a flavour yourself.
- Creativity – You took something plain and made it memorable.
- Connection – At the next shed night, it’s not just talk. It’s ‘Here, try what I made.’
Nervous it won’t work? Here’s the secret...
Keep batches small. Keep flavours simple. Don’t overthink it. You’re not trying to win awards — you’re crafting something to your taste. Worst case? You tip it down the sink, not your reputation. Best case? Your mates start asking you to make them one too.
“The magic of infusing at home is knowing the drink in your hand didn’t come off a shelf — it came from your instincts.”
And if you’re not sure where to start or want kits that take out the guesswork — we’ve got options to get you going fast. No fuss, just flavour.
Final Shot
You don’t need to buy better liquor. You need to make yours better. Infusing is dead simple, wildly fun, and unbelievably satisfying.
Because any bottle can be cracked open. But the one that blows people’s minds? That’s the one you crafted yourself.
Cheers to bold brews and flavour-forward spirits,
Candeece
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