How to Make Your Own Flavored Liquors
As easy as mixing together a few common kitchen ingredients with standard liquors, these three festive flavors make delicious holiday cocktails (and party favors.)
Learn how to make three types of infused liquors: ginger-anise vodka, hot and spicy vodka and vanilla-cinnamon bourbon.
- 7-ounce clear glass, swing-top bottles
- vodka of your choice
- bourbon of your choice
- anise pods
- fresh ginger
- vanilla beans
- a variety of hot peppers (like jalapeno, habanero and serrano)
- Download: Infused Liquor Label Printable
Print and Attach Labels
Print out the Flavor-Infused Liquors Printable Labels onto a sheet of 2-inch by 2-inch clear labels. Apply the title label to the front of the bottle and the drink recipe label onto the back.
Gather and Prep Ingredients
For each 7-ounce bottle of infused liquor, you'll need the following:
Ginger Anise Vodka
3 anise pods
1 tablespoon slivered ginger
7 ounces vodka
Hot and Spicy Vodka
3 hot peppers of your choice, sliced vertically
7 ounces vodka
Vanilla Cinnamon Bourbon
1 vanilla bean, sliced vertically
2 cinnamon sticks
7 ounces bourbon
Make all three types, or multiply the recipe for one type times the number of bottles you want to make.
Add Ingredients to Bottles
Add the ingredients to each bottle, then fill the bottle with vodka or bourbon.
Steep The Liquors
Now it's time to let the flavors you've added infuse into the liquors. Wait at least two weeks and up to a month before drinking.
Mix Into Holiday Cocktails
Use the liquors as party favors, or as the secret ingredient in the signature holiday cocktails printed on each label:
Fall Harvest (shown below)
1 ounce ginger-anise vodka
5 ounces hot apple cider
squeeze of lemon juice
dash of cinnamon
Stir to combine. Garnish with anise pods.
5 ounces tomato juice
3 ounces spicy vodka
dash Worcestershire sauce
squeeze of lime
salt and pepper
Shake with ice. Garnish with a celery spear or pickled okra.
The Cozy Night
1 ounce vanilla-cinnamon bourbon
1 ounce hazelnut liqueur
3 ounces milk
Shake with ice. Garnish with a cinnamon stick.