A message on the DC board which mentioned infusing Vodka with Meyer lemons got me thinking. What are your favorite alcohol infusion ideas? How long does the infusion need to sit before the flavor has really penetrated the alcohol?... (12 replies, last updated by ted January 22, 2003)

I usually infuse cupcakes/cakes with an alcohol based syrup so, inasmuch as it’s heated, it looses some of its alcohol. To answer your questions more directly, a full “shot” of booze poured onto a cupcake is... (13 replies, last updated by nemo May 1, 2009)

and pouring some brandy in a jar and leaving it in a cool place. Is this safe to do or is it dangerous in any way? I know you can infuse vodka but my brandy is 38% alcohol so I’m hoping that’s enough. (3 replies, last updated by greglor November 21, 2007)

I’m getting 50 vanilla pods through the mail, and I thought a great use would be to infuse some alcohol. I’ve heard you can make vanilla extract with vodka, though I’m not quite sure how it works. Can someone... (9 replies, last updated by kathryn January 25, 2009)

Use anything that you want. I’ve made every infusion that I can think of, and the real treat is to eat the fruit, which absorbs a lot of the alcohol. One of my favorites is pineapple and coconut. I didn’t think that... (14 replies, last updated by cheesemonger November 1, 2009)

What are your best tips for making vodka infusions? I made lots of limoncello last summer, and it took a few weeks for each batch. From some comments, I’m led to believe that infusions don’t need to take that long.... (7 replies, last updated by queen artoeat April 9, 2007)

Lemon sorbet served in a glass with a shot of quality vodka poured over top! OR fresh berries served in a cup with limoncello and lemon zest (or grand marnier and orange zest)! This one’s not really alcohol IN the... (36 replies, last updated by Cinnamon April 22, 2007)

I think the OP is referring to infusing alcohol with blackberry, and so on, not distilling. To the OP: I have a book called Clearly Delicious by Elisabeth Lambert Ortiz with small, well-photographed sections on "Fruits in Alcohol... (8 replies, last updated by Junie D July 13, 2007)

The alcohol content in the bourbon will guaranteed kill anything that could be involved with infusing. I mean yeast alone dies off after 10-15% alcohol. You could leave the ‘extra stuff’ in the bottle or strain it, it... (2 replies, last updated by MC Slim JB December 27, 2007)

the recipie! It (“the cuke”) should be searchble at NYTimes.com. General info about infusing alcohol applies... Mash up or at least slice up your cuke to increase surface area. get rid of the skin and seeds first to... (3 replies, last updated by maillard July 27, 2006)

Stick to glass. Alcohol can pick up tastes and leach chemicals from plastic unless it it plastic approved for alcohol use. I use canning jars or old liquor bottles that I save just for infusing. Sometimes you can get ‘sun... (3 replies, last updated by JMF January 20, 2008)

especially to organic solvents (though even glasses dissolve very, very slightly in common liquids like water — you can measure it). Glass is always safe, but I think I remember that industrial alcohol and even food-grade... (1 reply, last updated by eatzalot January 25, 2008)

I just love alcohol in dessert. I think it’s just a perfect way to end a meal, and you just feel sophisticated/sexy eating them. It’s a perfect mood setter. I want to know what your favorite alcohols in desserts are.... (19 replies, last updated by phoenikia August 12, 2008)

Can anyone recommend a source for extracts (vanilla, almond, etc. etc.) that do not contain alcohol? (9 replies, last updated by Ed September 9, 2001)

Just to clarify: kids get lemonade, parents get non-alcoholic mint juleps. :) I’ll have to experiment with your tea idea. Thank you very much. (19 replies, last updated by krisrishere April 30, 2009)