Infusions are easy!

Friends often assume that my experiments with infusions are complex and technical, and I let them believe that because it makes me sound smarter. But really, infusing flavors into spirits is only just soaking stuff in liquor. You don't need recipes or complicated directions; just some jars and time to experiment.

Get set up:

There are only three building blocks for infusing alcohol: jars, ingredients and time.

You can buy inexpensive glass jars from the all-for-a-dollar store, or use canning jars. Or take the cheap way out: Use empty pasta sauce, pickle or other glass jars with wide mouths. (Clean these out very well, so that the leftover flavors don't transfer into your infusions. I use a piece of plastic wrap between the lids and the jars when I seal them, because it's really hard to get all the aromas out of the plastic ring inside the lids.)

When choosing a booze to infuse, there's no reason to stick to vodka, but it's the most popular base spirit for this sort of thing. I've had great success with strawberry-infused gin and rum (and strawberries are in season right now), as well as with various infusions with tequila and scotch. Don't bother with the most expensive brands, as you'll be changing the flavor dramatically, but don't buy the absolute cheapest ones, either.

Whatever ingredient you choose, make sure you wash it thoroughly to remove any pesticides or dirt. Fresh, local, organic produce is the best way to go if it's available. Remove all stems, seeds, pits, pith and any other bitter parts from citrus, herbs, and spices. Cut off stems of herbs, and peel cucumbers and vegetables before you add them to your infusions.

Ingredients and timing:

Different things infuse differently. If you're infusing something usually considered a flavoring agent in cooking, it's going to infuse quickly; probably in a day or less. This applies to spices like pepper and cinnamon, herbs such as basil, mint, and oregano, and other flavorful ingredients like jalapeno peppers and ginger. If it's usually considered a main ingredient (something you eat by itself, like strawberries), it will take longer to infuse.

Any ingredient that wilts or rots quickly when left out will also add a wilty or bad flavor to your infusions after a while, so you have to monitor your infusion carefully. This category includes all fresh leafy herbs, as well as cucumbers and apples. As soon as you notice the slightest hint of the ingredient going off, remove it from the solution. While some ingredients may start tasting funky within a day, others -- like citrus fruits and vegetables -- can go weeks or even months before they go off. The only real way to know when an infusion is done is by sampling it.

When you feel your infusion is finished, pour the liquid through a strainer, cheesecloth or coffee filter. It's best to store the finished infusion in the refrigerator to preserve it longer. And don't worry if your infusion turns out tasting too strong -- you can always dilute it by adding more of the base alcohol.

Using infusions:

I love two easy ways to use infusions in cocktails I already know. First, I'll double up on the flavor -- I'll add orange-infused vodka to a screwdriver or cherry-infused bourbon to a Manhattan. Second, I like to use infusions to add an additional flavor element to a standard cocktail: Try a strawberry gin martini, a pomegranate-infused cosmopolitan or a peppercorn margarita.

Of course, you can always work with your infusions to invent new cocktails, but that's an exercise best left to the drinker. Good luck!

Camper English is a cocktails and spirits writer and the publisher of Alcademics.com.

Photos: Getty Images

Originally posted by Camper English