Infusing spirits is a fun and festive way to rizz up your cocktails. Pouring rosemary-infused gin into a gimlet takes it to the next level. The infusion process is simple. All it takes is a mason jar, a base, a handful of seasonings- and time to mellow. But my favorite part of creating “flavor jars” is gifting them to friends.

Around the holidays, we’re all on the lookout for cute, thoughtful gifts for our friends and family. Double-check! What I love most about these jars, though, is they can be customized to fit the flavor preferences of your recipients – or you can follow my tried and true crowd pleaser recipes below.

Using dried herbs, spices, and dehydrated fruit make these gifts shelf-stable. You may decide to keep it modest by gifting only the flavor jar, or bulk it up by also gifting a bottle of spirits to use in their infusion. Alternatively, if you’d prefer to go start-to-finish at home, you can gift the final product – the infusion itself – knotted with a bow in a cute bottle. The choice is yours. 

Here are instructions plus a few of my favorite combos, and ideas for drinks to make with each infusion:

Infusing Spirits – Making “Flavor Jars”

What You’ll Need

• 2-cup Mason jars with lids
• Dried herbs, spices and/or dehydrated fruit
• Paper labels with a hole-punch
• Ties for securing the labels

How To Do It:

Place the ingredients into the jar. Make sure all of the ingredients you use are dried if you are intending to give them as gifts and want to keep the jars shelf-stable. Secure the lid, and write a label with instructions on how to infuse. Provide an idea for a cocktail on the back if you like. 

“Flavor Jar” Recipes & Suggested Cocktails

Rosemary Citrus Jars for Gin or Tequila

Place 6 dried orange slices plus 2 sprigs of dried rosemary into a clean 2-cup mason jar. Secure with a lid and attach a label.

Instructions for the infusion: Pour in enough alcohol, such as gin or tequila, to fill the jar. Cover with the lid and let it steep for 2 or more days. The longer it steeps, the more pronounced the flavor will be. Pour the mixture through a fine mesh strainer, pressing on the solids to extract as much liquid as possible, and store the infused spirit in a clean jar at room temperature. Use in margaritas or serve over ice with tonic water.

Roasted Cacao and Vanilla Bean for Brandy

Place 2 tablespoons of roasted cacao beans into a clean 2-cup mason jar. Cut the vanilla bean in half, then split lengthwise and add it to the jar.

Instructions for the infusion: Pour in enough brandy to fill the jar. Cover with a lid and let it steep for 5-7 days. The longer it steeps, the more pronounced the flavor will be. Pour the mixture through a fine mesh strainer, pressing on the solids to extract as much liquid as possible, and store in a clean jar at room temperature. Use in a Metropolitan cocktail shaken over ice with sweet vermouth.

Orange Cinnamon Spice for Bourbon

Add 1 cinnamon stick, 3 whole cloves and 6 dried orange slices to a jar. 

Instructions for the infusion: Pour in enough bourbon to fill the jar. Cover with a lid and let it steep for 2-4 or more days. The longer it steeps, the more pronounced the flavor will be. Pour the mixture through a fine mesh strainer, pressing on the solids to extract as much liquid as possible, and store in a clean jar at room temperature. Serve on the rocks with ginger ale, or make an Old Fashioned or Manhattan cocktail.

Raspberry Lavender for Vodka

Add ½ cup freeze-dried raspberries to a jar along with 1 tablespoon of dried lavender. 

Instructions for the infusion: Pour in enough alcohol, such as vodka, to fill the jar. Cover with a lid and let it steep for 2 or more days. The longer it steeps, the more pronounced the flavor will be. Pour the mixture through a fine mesh strainer, pressing on the solids to extract as much liquid as possible, and store in a clean jar at room temperature. Use in a vodka martini or your favorite vodka cocktail.

Rum Raisin with Almonds

Add ¼ cup raisins, 2 tablespoons of slivered almonds, 6 whole allspice berries and a cinnamon stick to a clean jar. 

Instructions for the infusion: Pour in enough rum to fill the jar. Cover with a lid and let it steep for 5-7 days. The longer it steeps, the more pronounced the flavor will be. Pour the mixture through a fine mesh strainer, pressing on the solids to extract as much liquid as possible, and store in a clean jar at room temperature. To serve, pour in a glass filled with ice, add two dashes of orange bitters and simple syrup to taste, stir. 

Strawberry Thyme for White Vermouth Spritzers

Add ¼ cup dried strawberries and 2 sprigs of dried thyme to a clean 2-cup jar. 

Instructions for the infusion: Pour in enough sweet white vermouth to fill the jar. Cover with a lid and let it steep for 3-4 days. The longer it steeps, the more pronounced the flavor will be. Pour the mixture through a fine mesh strainer, pressing on the solids to extract as much liquid as possible, and store in a clean jar at room temperature. To serve, pour in a glass filled with ice and top with seltzer water. 

Ginger Lemon for Gin or Tequila

Add ¼ cup of candied ginger along with 4 slices of dried lemon to a clean jar. Optionally, and if you can find it, a few slices of dried pear, as well. 

Instructions for the infusion: Pour in enough alcohol, such as gin or tequila, to fill the jar. Cover with a lid and let it steep for 3-4 days. The longer it steeps, the more pronounced the flavor will be. Pour the mixture through a fine mesh strainer, pressing on the solids to extract as much liquid as possible, and store in a clean jar at room temperature. Use in margaritas or serve over ice with tonic water.

Hibiscus Allspice for Gin or Tequila

Dried hibiscus flowers can be found in many hispanic markets or specialty stores. Place ½ cup of the flowers in a clean 2-cup jar. Add 6 whole allspice berries. 

Instructions for the infusion: Pour in enough alcohol, such as gin or tequila, to fill the jar. Cover with a lid and let it steep for 2 or more days. The longer it steeps, the more pronounced the flavor will be. Pour the mixture through a fine mesh strainer, pressing on the solids to extract as much liquid as possible, and store in a clean jar at room temperature. Use in margaritas or serve over ice with tonic water.

Pineapple Jalapeno for Tequila

Add 6 slices of dried pineapple to a jar, along with 1 small dried chili pepper. 

Instructions for the infusion: Pour in enough tequila, to fill the jar. Cover with a lid and let it steep for 2 or more days. The longer it steeps, the more pronounced the flavor will be. Pour the mixture through a fine mesh strainer, pressing on the solids to extract as much liquid as possible, and store in a clean jar at room temperature. Use in margaritas or serve over ice with tonic water.