Step 1: Choose your liquor
Vodka is an obvious choice, but why not use white rum or tequila, brandy or grappa? Don’t go for the really cheap stuff, but don’t splurge either. A middle-of-the-road, neutrally flavored liquor will produce the best-infused spirits.
Step 2: Choose your produce
Use what’s in a season. Go to your local farmers’ market or, better yet, pick berries from your own berry patch, and bring home the most beautiful produce you can find. The super-ripe peach that dribbles juice down your chin is a perfect candidate. Also try raspberries, strawberries, pears, figs, lemons, cherries, blueberries, even beets, and chiles, as long as they are ripe.
Step 3: Prep your fruit
Wash it well and cut it into pieces. Remove peels and skins plus any part of the fruit that you wouldn’t want to eat: Stems, pits, cores, and seeds should all be tossed into the compost pile. As the liquor infuses, bitter flavors from citrus pith and seeds can leech into the liquor, so you want to avoid that.
Step 4: Bottle & Wait
Fill a clean resealable glass jar or bottle with fresh, cleaned fruit. Top off with liquor and screw on the lid. Place in a cool, dark place (like a fridge) until the flavors infuse (anywhere from a week to a month, depending on your taste and the strength of the fruit). Shake the jar every few days. When you’re happy with the flavor of the hooch, strain out fruit and pour infused spirits into a clean resealable glass jar or bottle; store in the fridge.
Step 5: Drink Up
Use your freshly infused spirits in place of plain spirits in your favorite cocktail (Mango Margaritas, anyone?), or serve up as a Martini.