Here are the recipes:
4 FRUITY INFUSIONS
COCONUT RUM
10 oz. (300ml) White Rum
1/2 Large Ripe Coconut
PREPARATION
1. Pierce coconut eye and drain coconut water.
2. Crack open coconut and use a sharp knife to separate the coconut meat from shell. Chop into small chunks and place into bottle.
3. Pour over rum and seal. Infuse for at least two weeks, shaking periodically.
4. Once infused strain through a cheesecloth and reseal bottle. Enjoy responsibly!
STRAWBERRY VODKA
10 oz. (300ml) Vodka
1/2 Cup Strawberries (Sliced)
1/4 Cup Sugar
PREPARATION
1. Hull strawberries and cut in half before dropping into base of glass bottle. Pour over sugar.
2. Add vodka and seal. Allow to infuse for at least one week, shaking periodically.
3. Once infused, strain through a cheesecloth and reseal. Enjoy responsibly!
BLACKBERRY GIN
10 oz. (300ml) Gin
1/2 Cup Blackberries
1/4 Cup Sugar
PREPARATION
1. Add blackberries and sugar to base of bottle and pour over gin. Seal.
2. Leave to infuse for at least two weeks in a dark place, shaking periodically.
3. Once infused, strain to remove berry residue and reseal. Enjoy responsibly!BLACKBERRY GIN
10 oz. (300ml) Gin
1/2 Cup Blackberries
1/4 Cup Sugar
PREPARATION
1. Add blackberries and sugar to base of bottle and pour over gin. Seal.
2. Leave to infuse for at least two weeks in a dark place, shaking periodically.
3. Once infused, strain to remove berry residue and reseal. Enjoy responsibly!
JALAPEÑO TEQUILA
10 oz. (300ml) Tequila
1 Large Jalapeño
PREPARATION
1. Thinly slice jalapeños and drop into bottom of glass bottle. Pour over tequila.
2. Close bottle and allow to infuse for at least 24 hours. Shake periodically.
3. Once infused, strain to remove jalapeño and reseal. Enjoy responsibly!
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