|Fresh raspberries added to jars of vodka and tequila|
I've seen a lot of different bloggers offer myriad methods for infusing liquors, but it's not rocket science - it's not even really a recipe. It's more like a formula:
Infusion = Clean Jar + Liquor of choice + Flavor of Choice + Time
This raspberry infusion used 9 raspberries per one-quart jar, one filled with vodka and the other tequila. I like to keep my infusions in the refrigerator, which is probably slower than infusing at room temperature but that way I can keep better track of how the infusion is progressing and remove the fruit when it's just right. This raspberry infusion was kept in the fridge for two weeks in total; I'd gently shake the jars every couple of days (aka when I thought about it) to mix things up.
|The infusions after a couple of weeks in the refrigerator|
For more on infusions, check out my blueberry vodka infusion and martini from a few summers ago.