Infused Vodka and Other Organic Spirits

Infused Vodka and Other Organic Spirits via

Blueberries, strawberries, blackberries, raspberries, boysenberries, cherries – little morsels filled with fresh and distinctive flavors. One of my favorite ways to preserve the flavors of summer is by infusing spirits. Throw some berries in a jar, pour some vodka, rum, or gin overtop, let it sit for at least 3 days and you’re done – flavored spirits for the entire year!

You’ll find dozens of organic spirits on the market today, making it easier to stay away from GMO corn and other genetically engineered ingredients. A few of my favorites are Ocean Vodka – made from organic sugar cane, Papagayo silver rum – made from organic sugar cane, Christiana Vodka – made from organic potatoes, 4 Copas tequila – made from organic agave, and Peak Spirits – who produce organic gin and brandy (their peach brandy doesn’t even contain extra sugars!).

Infused Vodka and Other Organic Spirits via

I generally use about 1 cup of fruit to 2 cups of spirits. You can increase this ratio if you like a stronger flavor. After the spirits have been infused, the fruit is nice to eat with a bit of whipped cream or coconut cream.

Here are a few of my favorite combinations:
Cherries and rum
Blueberries and Gin
Strawberries and Vodka
Blackberries and tequila


Infused Vodka and Other Organic Spirits

Serving Size: Makes about 3 cups

Infused Vodka and Other Organic Spirits


  • 1 cup berries

  • 2 cups spirit of your choice


Place berries in a jar and cover with spirits. Cover and let sit at room temperature for at least 3 days and up to a week. Remove fruit. Serve.

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  1. “for the entire year!” That made me giggle as much as when I see ideas for “leftover wine.” Lovely idea. I’ve done it with orange peels and lemon peels sweetened for homemade limoncello. The berries are so pretty! I wonder if fresh figs would work, a vendor at the farmers market always had the sweetest figs in summer.

  2. Have you tried making insfued simple syrups? They’re yummy and easy and work really, really well with any leftover herb. My two favorites are a gin gimlet made with basil syrup, and then a salty dog made with rosemary.


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