It’s the most wonderful time of the year!
Today, we’re making INFUSED VODKA AND DIY GIN KITS to send to friends for Christmas so they can create their own bespoke gins and flavoured vodkas. The adults in the house are also making our own House Gin as well as an Orange Spice Vodka, a Small-Batch Rose and Pink Peppercorn Vodka, and a Kaffir Lime Vodka to mix into cocktails and to give to friends over the holidays.
Infused Vodka and DIY Gin Kits
Containers & Labels
- 1 Tin or Box [Ours if from the dollar store]
- 10 Screw-top or Cork-topped Test Tubes [We used 40ml screw-top plastic test tubes, see link in notes]
- 4 Micro-sized Zip-top Bags [We used 2×3-inch jewelry bags, see link in notes]
- 1 Reusable Teabag for the Kaffir Lime Leaves [Optional – not pictured]
- 14-15 1×3-inch Folder Labels [We actually used ½ of a label for each spice]
- 1 Indelible Ink Pen
- 1 Pre-made Craft Paper Gift Tag & Twine [Ours is from the dollar store]
- 3-4 Index Cards for the Recipes [Or Printouts of the Recipes]
- 1-3 Cinnamon Sticks [Optional]
- 6-8 tbs Juniper Berries [Fills two tubes]
- 3-4 tbs Coriander Seeds
- 3-4 tbs Green Cardamom Pods
- 3-4 tbs Pink Peppercorns
- 3-4 tbs Lavender
- 3-4 tbs Dried Sweet Orange Peel
- 3-4 tbs Rose Petals [We used pre rose petal loose-leaf tea]
- 3-4 tbs Dried Hibiscus [We used pure dried hibiscus loose-leaf tea]
- 3-4 tbs Dried Lemongrass [We used pure dried lemongrass loose-leaf tea]
- 4 Bay Leaves [We folded each in half to fit into our small zipper bag]
- 1-2 tbs Allspice Berries
- 1-2 tbs Whole Cloves
- 1-2 tbs Cinnamon Shards, Cassia Bark, or Bashed Cinnamon Sticks
- 12-14 Kaffir Lime Leaves [Optional – not pictured]
- Fill two of the test tubes with Juniper Berries.
- Fill each of the eight remaining test tubes with the Coriander, Cardamom, Peppercorns, Lavender, Orange Peel, Rose Petals, Hibiscus, Lemongrass.
- Fill each of the four 2×3 inch plastic zip bags with the Allspice Berries, Cloves, Cinnamon Shards, and Folded Bay Leaves
- Fill the tea bag with the Kaffir Lime Leaves [Optional – Not Pictured]
- Label each of the containers with the pen and the file folder labels. [We used half a label because it looked nicer, except for the label we attached to the strings of the Kaffir Lime Leaves by folding it in half]
- Write a description of the Gift on A Craft Paper Gift Tag with a few instructions on the back:
- On the front of the Gift Tag, describe the gift as an "INFUSED VODKA & DIY GIN KIT"
- On the back of the Gift Tag, describe purpose and methodology of the kit, "Create Your Own Bespoke Vodkas and Gins by combining these spices with vodka in a clean, sterilized container. Allow the mixture to sit in a cool dark place for a few days, then strain and decant into a clean bottle with a good seal! Use the 'House Gin' recipe to get a start on your first Gin. And try the 'Orange Spice Vodka' recipe for a fun, seasonal infused vodka. Then, branch out! Try adding your own spice blend to the gin after the Juniper Berries. Or add fresh fruits and herbs from outside the kit to your vodka to complement the flavours provided! A quick note: the Hibiscus in this kit is the only flavouring which requires a very short infusion period, from 1-4 hours. If you are going to blend it with other flavours, do so at the very end of the infusing process."
- Attach the tag to the cinnamon stick[s] with twine [optional].
- Handwrite the Sample Recipes on Index Cards or Print them directly from SSJ and fold the paper to fit into the tin.
- Fill the tin with the containerized and labeled spices, the descriptive gift tag, and the example recipes.
- Give the spice kit to a friend!
Here’s the layout without the kaffir lime sachet, the tags, or the recipe cards in place:
And here are the infusions we’re trying today!
- 375 ml Vodka
- 1½ tbsp Juniper Berries
- 1 tbsp Dried Orange Peel
- 5 Cardamom Pods
- 8 Allspice Berries
- 1-2 tsp Coriander Seeds
- ½-1 tsp Dried Lavender
- 1 Bay Leaf
- 1 Cinnamon Stick
- 1-2 tbsp Bashed Cinnamon Sticks or Cassia Bark
- In a clean, sterilized jar, combine vodka and juniper berries.
- Seal and allow to steep for 24 hours.
- Add the remaining spices to the jar.
- Seal and allow to steep for an additional 36 to 48 hours.
- Line a strainer with cheesecloth and strain your bespoke gin into a clean sterilized jar or bottle.
- Seal and store at room temperature for up to one year.
Orange Spice Vodka
- 375 ml Vodka
- 8 Cardamom Pods
- 6 Allspice Berries
- 4 Cloves
- 2 tbsp Dried Orange Peel
- Peel of one fresh Navel Orange
- 1 Cinnamon Stick
- 2-3 tbsp Cassia Bark or Bashed Cinnamon Sticks
- Decant the vodka into a clean, sterilized jar.
- Add the peel and spices.
- Seal and store in a cool, dark place [or refrigerator] for 3-5 days, tasting on day 3 to assess the flavour profile. If desired, add more spice at that time.
- Strain the vodka through a fine mesh sieve lined with cheesecloth into a clean jar or bottle.
- Seal and store in a cool dark place [or refrigerator] for up to 1 year. Or store in the freezer indefinitely.
Small Batch Rose and Pink Peppercorn Infused Vodka
- 140 ml Vodka [about 1 ¼ cup or ½ pint]
- 2-3 tbsp Dried Rose Petals [I got them from my local tea merchant, as pure rose tea]
- 2-3 tsp Pink Peppercorns
- In a clean, sterilized ½ pint jar or other glass container, combine the spices.
- Pour the vodka over top.
- Seal and store in a cool, dark place [or refrigerate] for 1 – 3 days. After the first day, taste the vodka to see if the flavour profile is to your liking. Add additional spice if necessary.
- Strain the vodka in a mesh strainer lined with cheesecloth.
- Decant the strained vodka into a clean mason jar or decorative bottle.
- Seal and store in a cool dark place [or refrigerate] for up to 1 year or in the freezer indefinitely.
Kaffir Lime Vodka
- 375 ml Vodka
- 6 Dried Kaffir Lime Leaves
- In a clean, sterilized jar, combine the ingredients.
- Seal and allow to steep on the counter or in the refrigerator for 5-7 days, shaking the jar a few times a day.
- Strain through a mesh sieve lined with cheesecloth into a clean mason jar or glass bottle.
- Store sealed in a cool, dark place for up to one year, or in the freezer indefinitely.