Boozy Infusions and a Homemade Strawberry Daiquiri

If you enjoy the occasional cocktail, as I do, a great way to improve a cheap bottle of vodka (or I bet this would be good with gin too) is to infuse the vodka with your favourite berry or fruit. It’s so simple, and so delicious. All you need to do is fill a jar about 3/4 full with the fruit of your choice, and cover with vodka. If you like, you can first add a bit of sugar to the fruit, shake the jar to cover the fruit, let sit a few minutes, and then add the vodka. I did this only with the rhubarb, because it helps draw the moisture out of the rhubarb a bit more. Most berries are plenty sweet and give up their juices easily, so in my opinion don’t need the added sugar.

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Close the jars, give them a shake, and wait. The strawberry and raspberry that I made actually tasted pretty good after only a few days, but I’d leave rhubarb a bit longer. I left them all a couple of weeks before straining. Occasionally, when you pass them and think of it, give the jar a shake.

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Gorgeous!

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Taste it every few days, or just leave it for a couple weeks. After the taste of the vodka meets your satisfaction, strain the fruit through cheesecloth or or a coffee filter.

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Straining the rhubarb vodka.

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A few weeks later, host a delightful cocktail party! šŸ˜‰ Mix with tonic water and enjoy.

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With the vodka soaked strawberries I decided to make a homemade daiquiri. All I did was combine the berries with about 8 ice cubes, a splash of lime juice, and a tiny bit of sugar and blended it up in the blender. Oh man. So good. I could probably use the blueberries for something delicious too, but the rhubarb I’m not sure. Add it to a pie?

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Infuse your booze!

7 thoughts on “Boozy Infusions and a Homemade Strawberry Daiquiri

  1. Great summer idea, BB! The bartender at our golf course has been infusing booze too! I’ll have to tell them about the rhubarb one.

  2. After the vodka infuses with the fruit, and you strain it, should it be kept in fridge or at room temp (in a cupboard)? Thanks!

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