Botanical Cocktail Infusions Recipe

Sterilize and prep

Sanitize two 1-quart (or larger) glass jars by rinsing with hot water. Dry them slightly. Label one jar 'Herbal Gin Infusion' and the other 'Citrus-Vodka Infusion'.

Make the Herbal Gin Infusion

In the jar labeled 'Herbal Gin Infusion', add 2 cups gin, 4 rosemary sprigs (lightly bruised by gently slapping between palms), 4 thyme sprigs, 1.5 tbs juniper berries (lightly crushed), 1 tsp cracked grains of paradise, 2 cardamom pods (cracked), and 1 tbs dried lavender. Press the botanicals down so they are submerged. Seal the jar and store at room temperature away from direct sunlight.

Make the Citrus-Vodka Infusion

In the jar labeled 'Citrus-Vodka Infusion', add 1 cup vodka, the peels from 2 lemons (yellow portion only) and 1 orange peel (avoid white pith), 1 cup thin cucumber slices, 1 tbs dried chamomile flowers, and 1 cup dry vermouth. Seal the jar and store at room temperature away from direct sunlight.

Steeping schedule

Let both jars steep for 24–48 hours, tasting every 12 hours with a clean spoon. The gin infusion will develop strong resinous and floral notes quickly; if it becomes too piney, strain sooner. The vodka-citrus infusion will pick up bright citrus and cucumber notes within 24 hours; stop infusion when aroma balances (typically 24–36 hours).

Strain botanicals

When desired infusion is reached, strain each jar through a fine-mesh sieve lined with a double layer of cheesecloth into a clean bowl. Press gently on solids to extract liquid but avoid forcing bitter compounds from peels or crushed seeds. Discard solids.

Optional gentle clarification

To remove any haze or fine particles, optionally use one of two methods: a) charcoal: add 1 tsp food-grade activated charcoal to the combined strained infusions, stir for 1 minute, let rest 10 minutes, then filter through coffee filter into a clean bottle; or b) egg white (for non-vegan): whisk one egg white and stir into 1 cup of infusion, let sit cold for 1 hour to coagulate, then strain through cheesecloth. Only use one clarifier and ensure food-safety (discard if unsure).

Combine infusions and sweeten

Combine the strained herbal gin infusion and the citrus-vodka/vermouth infusion in a large measuring pitcher. Add 1 cup simple syrup, 0.5 cup fresh lemon juice and 0.25 cup fresh orange juice. Taste and adjust: if too tart, add up to 2 tbs more simple syrup; if too sweet, add a splash more lemon juice. Chill mixture in refrigerator for at least 2 hours to marry flavors.

Batch cocktail method (punch style)

To serve as a batched cocktail, fill a large pitcher or punch bowl with ice (about 6 cups). Pour the chilled infused cocktail base over the ice. Top with sparkling water to taste (roughly 2 cups for light effervescence for the full batch). Stir gently to combine.

Single-serve cocktail

For an individual cocktail, combine 3.5 oz (approx 0.44 cup) of the infused cocktail base with 1 oz sparkling water in a cocktail shaker with ice. Stir or briefly shake and strain into a chilled coupe or rocks glass over fresh ice. Garnish with a lemon wheel, a small rosemary sprig, and an edible flower if desired.

Garnish and aromatic finish

To lift the aromatics, gently clap the rosemary sprig once between your hands to release oils and place on the drink, or run the lemon peel around the glass rim before dropping it into the cocktail. Serve immediately.

Pour any unused infused cocktail base into sterilized bottles, cap tightly, and store refrigerated. Properly stored, the infusion will keep for up to 2 weeks; taste before use. Label bottles with date made and main botanicals. Discard if off-odor or cloudiness develops (unless intentional).

Adjust herbs and steep times to preference: longer steeping yields a stronger botanical profile; remove citrus peels sooner if bitterness appears. Use culinary-grade botanicals and wash fresh herbs gently before use.