Secrets to Making Perfect Homemade Infusions for Cocktails

Let’s turn your home bar into something way more exciting.

You don’t need a full-blown lab or a Michelin-starred kitchen to make killer homemade infusions. You just need a little time, good ingredients, and the right vibe. Whether it’s a jalapeño tequila, a vanilla rum, or rosemary gin — infusions are the easiest way to add your own signature to a cocktail.

And if you’re wondering how the pros do it in places like SXM? Read on. We’ve got you.

So… What Is an Infusion?

An infusion is when you take a base alcohol (vodka, rum, gin, tequila) and let it soak up the flavors of something else — fruits, herbs, spices, even coffee beans. It’s flavor alchemy. You let the ingredients chill together in a jar, and boom: in a few days, you've got something way more interesting than what you started with.

What You Need (No Fancy Tools)

• A clean glass jar (with a tight lid)

• Your base spirit (vodka is neutral, rum adds sweetness, gin has herbal vibes)

• Fresh ingredients (berries, citrus peel, herbs, chili, vanilla pods… go wild)

• A bit of patience (most infusions take 2–7 days)

• A fine strainer or cheesecloth (for filtering)

That’s it. No science degree required.

How to Do It (The JC Way)

1. Pick a flavor combo Want something refreshing? Try cucumber and mint in vodka. Looking for something bold? Go for pineapple + chili in rum. Sweet tooth? Vanilla and orange zest in bourbon = magic.

2. Prep your ingredients Wash them. Slice them. Crush herbs a little to release oils. Don’t overcomplicate.

3. Fill your jar Put your ingredients in first, then pour the spirit on top. Seal it.

4. Let it sit Store the jar in a cool, dark spot. Shake it once a day. Taste daily — some ingredients (like citrus or chili) infuse fast, others take longer.

5. Strain & store Once it’s just right, strain it through a fine mesh or cheesecloth. Store it in a clean bottle and label it. Date it too — it’ll keep for a while (but it won’t last long, trust us).

   
   

Pro Tips from Behind the Bar

• Less is more: Start small with strong flavors (like cinnamon or hot peppers). You can always add more time — but you can’t un-spice it.

• Don’t over-steep: Leaving things in too long can make it bitter or overpowering. Taste daily.

• Use decent booze: Don’t infuse with the cheapest bottle on the shelf. If you wouldn’t drink it straight, don’t infuse it.

• Get creative: Infuse coffee beans in rum. Lavender in gin. Dried figs in whiskey. Go seasonal, go wild.

What to Make With It?

• Pineapple-ginger rum = summer daiquiris

• Jalapeño tequila = spicy margaritas (yes please)

• Vanilla-bourbon = next-level Old Fashioneds

• Cucumber-lime gin = the freshest G&T you’ve ever had

You just opened the door to a whole new cocktail world — one that tastes like you made it (because, well… you did).

Want to Learn in Person?

If you're in SXM and want to dive deeper, we offer hands-on cocktail workshops where you’ll make your own infusion, build a cocktail around it, and leave with both the knowledge and the buzz. Check out JC Bar Company or hit us up on Instagram.