Thai Herb Infused Alcohol Recipe

As I delve into crafting this vibrant Thai Herb Infused Alcohol, I can already imagine myself savoring the exotic flavors and fragrances of Thailand in a single glass—it’s a sensory adventure right at home!

I adore making one-of-a-kind beverages, and my Thai Herb Infused Alcohol is a lovely thing that speaks to the wonderful flavors of Thailand. I infuse white rum, or sometimes vodka, with lemongrass, Thai basil, and kaffir lime leaves; the result has a marvelous, complex aroma.

I could stop there and have an already excellent infused spirit. Infusing is just taking infusion to the next level.

And yet, I use galangal and lime zest to really amp up the scent and flavor. It’s a delicious tropical treat in every way.

Thai Herb Infused Alcohol Recipe Ingredients

• Lemongrass: Adds a citrusy aroma and a hint of lemon flavor, aids digestion.
• Thai Basil: Offers a sweet, peppery taste and is rich in antioxidants.
• Kaffir Lime Leaves: Imparts a bright, citrusy fragrance and boosts vitamin C intake.
• Galangal: Contributes a spicy, earthy flavor and has anti-inflammatory properties.
• Thai Bird’s Eye Chilies: Adds heat and spice, boosts metabolism and endorphins.
• Lime Zest: Provides a zesty, refreshing tang and is high in vitamin C.
• Brown Sugar: Subtle sweetness, helps balance spice and sour elements.

Thai Herb Infused Alcohol Recipe Ingredient Quantities

• 1 bottle (750 ml) of white rum or vodka
• 1/2 cup fresh lemongrass stalks, sliced
• 1/2 cup fresh Thai basil leaves
• 1/4 cup fresh kaffir lime leaves
• 1/4 cup fresh galangal, sliced
• 4-5 fresh Thai bird’s eye chilies (optional, for spice)
• Zest of 2 limes
• 1 tablespoon brown sugar

How to Make this Thai Herb Infused Alcohol Recipe

1. Collect all of your constituents and confirm that they are pure and vibrant.

2. Get the lemongrass ready by taking away the tough outer parts and cutting the stalks into thin slices.

3. Rinse and dry the leaves of Thai basil, the leaves of kaffir lime, and the slices of galangal.

4. If you wish, you can slice the Thai bird’s eye chilies in half to make them spicier.

5. In a sizable, airtight glass jar, mix together the following ingredients: sliced lemongrass, Thai basil, kaffir lime leaves, galangal, chilies, and lime zest. This amounts to combine in a large glass jar these six ingredients of Thai origin for making a dish to serve around six. Or make this for yourself and use it.

6. Distribute the brown sugar evenly among the herbs and spices in the jar.

7. Empty the whole bottle of white rum or vodka into the mixture in the jar.

8. Tighten the cover on the jar and gently shake it so the ingredients can blend.

9. Keep the jar in a cool, dark spot for a minimum of 3 days, shaking it once a day to guarantee that the flavors mingle and marry well.

10. Pour the infused alcohol into a clean bottle. Use a fine mesh strainer or cheesecloth to separate the liquid from the solids. Throw away the solids, not into the liquid just infused, since you’re obviously doing something with that. Cap the clean bottle holding the responsible Thai Herb Infused Alcohol.

Thai Herb Infused Alcohol Recipe Equipment Needed

1. Cutting board
2. Sharp knife
3. Rinsing bowl/colander
4. Large airtight glass jar
5. Spoon (for mixing)
6. Fine mesh strainer or cheesecloth
7. Clean bottle (for storage)
8. Zester (for lime zest)
9. Measuring cups and spoon

FAQ

• Can I use other herbs instead?Absolutely, you can work with other Thai herbs such as mint or coriander, but know that the flavor profile will be different.
• How long should I infuse the alcohol?Let the alcohol steep for a minimum of one week to allow the flavors to achieve full potency; however, you can definitely speed it up based on your taste. If you like it more mild, let it steep for a shorter amount of time.
• Do I need to refrigerate the infusion during the process?You don’t have to refrigerate it, but store the bottle in a cool, dark place.
• Is it necessary to add the chilies?No, putting in the chilies is totally optional, and only if you want to add a spicy kick.
• How do I store the infused alcohol after it’s done?Strain the solids from the alcohol, and keep the resulting liquid at room temperature or in the refrigerator. It is not at all affected in any way by the cooler temperatures of an ordinary refrigerator. An old clementine from the fruit bowl five days past its expiration dates looks downright tempting compared with some of the sights I’ve seen in the anatomy laboratory.
• Can I use dried herbs instead of fresh?The freshest herbs provide the best flavor, but you can use dried herbs if you have no fresh ones on hand. Use only half the amount, as dried herbs are more concentrated.
• Can the sugar be omitted?Indeed, the sugar contributes a modicum of sweetness that counterbalances the herbal notes.

Thai Herb Infused Alcohol Recipe Substitutions and Variations

You can use lemongrass paste or dried lemongrass if fresh lemongrass stalks are not available.
If you lack Thai basil leaves, you can substitute with either Italian basil or fresh mint leaves.
The zest of regular limes or leaves from lemon trees can replace kaffir lime leaves.
You can use fresh ginger instead of galangal, though the flavor will be somewhat different.
Serrano peppers can be substituted for Thai bird’s eye chilies, producing a similarly heated dish.

Pro Tips

1. Use Fresh Ingredients Ensure all herbs and spices, especially the lemongrass, basil, and kaffir lime leaves, are fresh for the best flavor infusion. Freshness is key to achieving a vibrant and aromatic infusion.

2. Enhance Flavor Extraction Gently bruise the lemongrass and kaffir lime leaves before adding them to the jar. This will help release their essential oils more effectively, enhancing the flavor of the infusion.

3. Adjust Sweetness and Spice Taste the infusion after 3 days to assess the flavor intensity. If you prefer it sweeter, dissolve a bit more brown sugar in a small amount of the alcohol before adding it back to the mixture. For more spice, increase the number of Thai chilies or slice them to expose the seeds.

4. Patience is Key For a stronger flavor, allow the infusion to steep for up to a week. Just remember to keep shaking it daily to ensure an even distribution of flavors.

5. Storage Once strained, store the infused alcohol in a cool, dark place. Proper storage will help maintain the vibrant flavors for several months. Use a glass bottle with a tight seal to preserve the infusion’s qualities.