DIY Infusions: Vodka, Tequila & Bourbon Recipes You Can Make Tonight

Infusing your own spirits at home sounds fancy, but it’s actually one of the easiest ways to level up your cocktails without buying a bunch of mixers. If you’ve got a clean jar, a decent bottle of booze, and something flavorful in your fridge or pantry, you’re already halfway there. Infusions let you take something basic—vodka, tequila, bourbon—and turn it into something that tastes custom, seasonal, and straight-up impressive. No bartending degree required.

Let’s start with vodka. It’s a blank canvas, which makes it perfect for infusing with fruits, herbs, even vegetables. A great one to try first: strawberry basil vodka. Just slice up a handful of fresh strawberries, add a few torn basil leaves, and drop them into a mason jar with a full 750ml bottle of vodka. Seal it up, let it sit in a cool, dark spot for 24–48 hours, then strain it through cheesecloth or a coffee filter. What you get is something bright, slightly sweet, and perfect for lemonade, soda water, or a homemade vodka spritz. Other great combos? Cucumber and mint, pineapple and jalapeño, or lemon and lavender.

Tequila infusions are perfect if you’re craving a cocktail with a little kick. Try making a spicy mango tequila—just add a few chunks of ripe mango and one sliced jalapeño (seeds in if you’re brave) to a jar with blanco or reposado tequila. Let it infuse for about 24 hours. That’s usually enough to pull out the heat without overpowering the fruit. Taste as you go, and once it’s right, strain and store it. This one’s killer in margaritas or just poured over ice with a splash of lime and Topo Chico. You can also get more herbaceous and try something like rosemary and grapefruit for a smoky, savory edge.

Bourbon infusions are a little different because the spirit already has so much flavor—but that also makes it a fun challenge. A great place to start is maple cinnamon bourbon. Add one cinnamon stick and about two tablespoons of real maple syrup to your favorite mid-shelf bourbon (don’t go too cheap, but no need to use your priciest bottle either). Let it sit for 2–3 days. The cinnamon will get stronger the longer it sits, so pull it when it hits that perfect balance. This is amazing in an Old Fashioned, or just sipped neat on a cold night. Other warm combos to try: orange peel and cloves, dried cherries and vanilla bean, or even coffee beans and cocoa nibs for a subtle mocha vibe.

Infusions aren’t just about flavor—they’re about fun. It’s easy, affordable, and completely customizable. You can infuse multiple jars at once and use them for parties, gifts, or just personal experimenting. And because you’re not adding sugar (unless you want to), they tend to keep well for weeks—just store them sealed and out of direct sunlight.

If you’re not sure where to start, swing by Boone’s and ask. We’ll point you toward a solid base spirit and even help you brainstorm flavor pairings. There’s something satisfying about saying, “Yeah, I made this myself”—especially when it tastes better than anything you’ve bought off the shelf.