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Creating a unique Martini or Gimlet has never been simpler.

Crafting a quality infused spirit can feel indulgent and luxurious. Our favourite idea is to give someone a rosemary-infused vodka as a housewarming gift or bring it to a dinner gathering. Keeping a bottle for yourself for fancy home-made cocktails isn’t a bad idea either. If you’re seeking a thoughtful gift or a unique cocktail recipe that doesn’t require too much work, your answer might be on your bar cart. Prepare a few hours in advance, select a quality spirit, and let’s get to infusing.

To start off, choose a favourite bottle (we really enjoy these vodkas) or a neutral grain spirit. Opt for something with a smooth texture and clean distilling process, which makes for the perfect base to add flavors, as explained by mixologist Brenton Mowforth. Add your preferred fruits, vegetables, and herbs, and then keep it in a room temperature environment from six hours to overnight. The exact infusion period will depend on how strong you want the flavors and your selection of infusions.

Creativity is the name of the game here, but there are a few tried-and-true recipes for delicious success. Sliced strawberries and citrus peels add a classically bright flavor, while cucumbers, sage, and basil lean a bit more refreshing. Tart, cherry-infused vodka is also delicious when poured over soda water, but Mowforth warns to always remove the pit (which contains small amounts of cyanide) before infusing.

Craving something on the spicy side? At New York City’s Madame George, bar director Marshall Minaya crafts a spicy tincture by infusing tequila with jalapeño and serrano peppers for 24 hours. Leftover garnish trimmings and dehydrated fruit also work wonders. You can even create other potent tinctures, bitters and orange liqueurs with a higher-proof spirit and extended infusion time, Minaya says.

It might take a couple rounds to nail down the perfect recipe, so don’t be afraid to tweak the temperature and infusion time to reach the right flavor strength.

In a pinch, you could try using heat to quickly infuse your spirit of choice. Heat a pot of water to a low to medium temperature without boiling. Then, add all ingredients to a plastic bag and submerge in the water for two hours. While this hack might work well with fruit and sturdy herbs, Mowforth suggests using a gentler temperature for sage and mint. Otherwise, these ingredients could become oxidized and bitter.

“The difference between a great infused spirit and an outstanding one is understanding the balance you want to achieve,” Mowforth says. “You want a lot of flavor, but you don’t want to add so much that it becomes astringent.”

Once you’ve made your infused vodka, the cocktail possibilities are endless — we’re especially fond of using it to elevate a classic Martini, Gimlet, and Bloody Mary.

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