How To Make Infused Vodkas

Perfect for the Fourth of July…or any day of the week.


Our neighbors are hosting a party for the 4th (is it next week already?) and requested my famous array of infused vodkas.

The last time I made them, we all stayed up ’til way past midnight playing ping pong and darts in our garage and running back and forth between our two houses like we were back in college.

It was awesome fun!

It’s so friggin’ easy, but you need to start NOW, because the ingredients need a chance to infuse and marry and develop flavor in the vodka.

Plus, it’s impossible to NOT indulge in a little tasting every so often LOL.

Here’s all you need to be successful:

A HUGE bottle of good vodka. I got Stoli ‘cos it was on sale.
Black peppercorns
Lavender (from our garden)
Basil (bought it, our garden’s a bit late this year)
Rosemary (from garden)
I think any herbs would be great to experiment with. All you need is more vodka!
Clean glass jars.

infused vodkaI pour a decent amount of vodka into the jars, and start adding things. My friends love Jalapeño Garlic Pepper Infused Vodka  while I LOVE spicy hot jalapeños…my Jalapeno Infused Vodka. 

On their own, the Jalapeno/Jalapeno Garlic infusions are delicious for sipping; however the addition of low-sodium tomato juice makes a PHENOMENAL Bloody Mary. Just add celery.

Our next favorite is Ginger-Basil Infusion. Mouth waveringly delish.

Lavender Infused Vodka is flowery and herby at the same time, and AMAZING with dessert.

I’ve never tried Rosemary Infused Vodka, but it can’t be bad, ya know?

Now YOU try it!

Be creative — try lemon balm or lemongrass with basil or other herbs. I’ve used fruit too; apples and peaches and cherries are awesome.

If you’re anywhere near Casa de Enchanted Seashells on the 4th, stop by for a tasting!

Happy National Margarita Day!

February 22 was National Margarita Day, y’all.

Now this is a holiday very near and dear to my heart because I have a margarita named after moi. Yup, I do. Not only do I have a boat named after me, Princess Rosebud, I’m lucky enough to have been the muse for a tasty margarita.

Our glasses look just like this.

Our glasses look just like this.

It’s called a “Rosarita”.

Get it? Rosebud and margarita all jumbled up together.

Here’s the recipe for my Rosarita, which is really just our version of a Cadillac Margarita.

I make them individually, but the recipe can certainly be increased to pitcher-sized amounts with the same ratios.

We like ours on the rocks. And we like them A LOT.

Fresh limes, not lime juice
Jose Cuervo or any high quality tequila,
preferably one that’s 100% agave
Gran Marnier, oh yeah…

My tugboat man likes a little salt on the rim of the glass, but I don’t. Personal preference.

How to:
2 oz. tequila
1 oz. lime juice
1 oz. Gran Marnier

Fill glass with ice. Mix tequila and lime juice, shake, and pour into glass.
Add the Gran Marnier as a floater on top. It adds all the sweetness necessary for a kick-ass drink! Enjoy one or two or three…but drink responsibly!

I’ve never tried this version but it looks amazing!

Passion Fruit Jalapeno Margarita

At MexiBBQ, a Barbecue-Mexican fusion restaurant in Astoria, Executive Chef Jonathan VanSleet has created this sweet and spicy version of a margarita.

1 ½ oz. 100% agave tequila
1 oz. passion fruit puree
1 oz. fresh lime juice
1 slice jalapeno
1 tsp. paprika
1 tsp. cinnamon
1 tsp. salt
½ tsp. cayenne pepper

Combine paprika, cinnamon, salt and cayenne pepper and put onto a flat plate. Wet the rim of a tall glass with a lime wedge. Coat the rim of the glass with the spice mix. Muddle the jalapeno slice and add the tequila, passion fruit puree, lime juice and ice. Shake and strain into the glass with fresh ice.