Fruit Infused Cocktails


This post is sponsored by Curate.

Inspired by a sense of adventure and discovery, today I’m sharing some fruit infused cocktails. First, we’ll whip up two infused liquors, and then we’ll make two cocktails that put these infusions to work.

Being from a small town in Central Pennsylvania, I’m always thankful when I get the chance to travel for work or pleasure. Since I’m also a “foodie,” one of my favorite things to do is discover what unexpected things the local hot spots are serving. So when visiting a new-to-me restaurant, usually the first thing I ask for is the cocktail menu. Many times this menu is a preview of how the dinner menu will look. When I see artful combinations of fresh ingredients to create one-of-a-kind libations, I know I’m probably in for a fun and creative dinner menu as well. It’s a win-win.

Fruit Infused Cocktails |

After all of my recent travel, I thought it was time to try out some of the unique recipes I’ve found on menus during these adventures. With summer almost here, we also could all use some new and refreshing libations. Bring on the fruit infused cocktails.

Fruit Infused Cocktails |

Some of the flavor inspiration for these cocktails comes from the new Curate Snack bars. If you’ve been following IBC for the past couple months, you know I’ve partnered with Curate to share colorful ideas and brilliant combinations. (In case you missed them, you gotta check out my DIY painted brushstroke plates and my mason jar salad recipes.) In a nutshell, these Curate bars are made from fruit, nuts, and grains to create a delicious and wholesome snack that has a wonderful texture. If you have yet to try them, keep reading to the end of this post. Curate hooked me up with an Amazon coupon code for IBC readers. (Thanks, Curate!)

Okay, now that we’ve talked inspiration, let’s get into our cocktail creation.

To make these cocktails, you will need infused liquor. You’re probably thinking, “Michael, can’t I just buy flavored liquors at the store? Why should I make them?”

Fruit Infused Cocktails |

I recommend infusing your own for two reasons. First, you can use fresh, delicious, and natural ingredients. My guess is that most of the manufacturers’ flavored liquors aren’t infused with fresh fruit. Secondly, you can get really crazy with your flavor combinations to create something that you can’t buy in the store.

For your infusions, use whatever flavors you like best. For the purposes of this post, I’m going to show you how to make Strawberry Basil Infused Vodka and Pineapple Infused Rum.

Fruit Infused Cocktails |

Obviously, the process is pretty simple. Choose a liquor and then select a fruit, vegetable, herb, etc. that complements it. Put them together, wait a week or two, and you’re in business.

One more thing: use quality ingredients. Choose fruits and veggies that are ripe, fresh, and in season. Also, while you don’t need top shelf liquors, buy one that you actually like.

Fruit Infused Cocktails |

Now it’s time to infuse! Let me walk you through the recipes.

Fruit Infused Cocktails |

Strawberry Basil Infused Vodka

Here's what you will need:
2 cups strawberries, hulled and quartered
10 large basil leaves
2 cups vodka

Place the quartered strawberries and basil leaves in a large, air-tight container. Pour the vodka over the strawberries and basil, covering them completely. Seal the container. Allow the berries and basil to soak in the vodka for one week. Lightly shake the container and turn it over every day or two.

After the infusion is complete, drain the liquor from the fruit and store the infused liquor in an air-tight container in your refrigerator for up to three months.


Fruit Infused Cocktails |

Like the Curate bar’s combination of strawberries, chocolate and pistachios, strawberry and basil go together like peanut butter and jelly, so this combination is delicious. I’d also recommend trying this with gin if you’re a fan of that.

Next up, grab your rum!

Fruit Infused Cocktails |


Fruit Infused Cocktails |

This particular infusion was inspired by my adventures in the Caribbean and the light and bright flavors of the Harmonious Blend bar. This infusion just screams tropical.

Okay, now that our liquors have soaked up all of that delicious fruity flavor, it’s time to make cocktails.

Because I love the flavor of the Strawberry Basil Infused Vodka so much, I wanted it to be the star of the show in a cocktail. That’s why I chose a martini.

Fruit Infused Cocktails |

Fruit Infused Cocktails |

Complemented by fresh citrus and a splash of St. Germain (You know how much I love my St. Germain!), this cocktail is fresh, earthy, fruity, and quintessentially summer.

Fruit Infused Cocktails |

Strawberry Basil Martini

Makes one cocktail

Here's what you will need:
2 strawberries, quartered
2 basil leaves
1 tablespoon simple syrup
1 tablespoon freshly-squeezed lemon juice
1 1/2 tablespoons St. Germain (liqueur)
1/2 cup Strawberry Basil Infused Vodka
Strawberry and basil leaf for garnish

In a cocktail shaker filled with ice, add the strawberries, basil leaves, and simple syrup. Muddle together. Top with lemon juice, St. Germain, and strawberry basil infused vodka. Shake vigorously.

Strain into a martini glass. Garnish with a strawberry and basil leaf.


Fruit Infused Cocktails |

Fruit Infused Cocktails |

Fruit Infused Cocktails |

This martini happens to be quite gorgeous. And It tastes as good as it looks.

Next up is my tropical spin on a classic mojito.

After deciding to make Pineapple Infused Rum, a Pineapple Mojito was an obvious choice.

Fruit Infused Cocktails |

I had a mojito for the first time when I moved to Philadelphia after college. The lime, mint, and rum combination always takes me back to that time and place. Isn’t it amazing how a taste can let you time travel?

Fruit Infused Cocktails |

With this version, throw in fresh pineapple and you’re in business. Let’s stir one up.

Fruit Infused Cocktails |

Pineapple Mojito

Makes one cocktail

Here's what you will need:
1/2 lime, cut into three wedges
8-10 fresh mint leaves
1 1/2 tablespoons simple syrup
3 or 4 cubed pieces of pineapple (You might be able to use the pineapple from your Pineapple Infused Rum)
2 ounces Pineapple Infused Rum
1/2 cup club soda
Pineapple wedge and mint to garnish

In a glass, squeeze in the three lime segments; then add the wedges to the glass along with the mint. Pour in the simple syrup and muddle that together with the lime wedges and mint. Add the pineapple cubes, and lightly muddle again to crush the pineapple.

Next, pour in the pineapple infused rum and add a few ice cubes. Top with club soda and stir. Garnish with a pineapple wedge and fresh mint.


Fruit Infused Cocktails |

Fruit Infused Cocktails |

Fruit Infused Cocktails |

And that’s a wrap, friends. With four new recipes, you’re now ready for summer. If you’ve never infused liquors, I definitely recommend it. If you have, I’d love to know what combinations you like best.

Also, as I mentioned above, I wanted to pass along of coupon code for you to get your hands on some Curate Snack bars! The code is: CURATEMAY. It will give you 15% off your Curate Snack bar purchase via Amazon using the links below.

Curate Snack Bars (all flavors)
Curate Kids Snack Bars (all flavors)

The coupon code is valid until 6/10/16.

Cheers and happy snacking!


This post was created as part of my collaboration with Curate. The opinions, thoughts, and ideas in this post are my own.

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  • Rochelle at

    Is there anything I can add to pineapple infused rum to give it that pina colada feel? That’s beside the big splash of everclear😎. Thanks in advance.

  • Gregory Mohan at

    Just tried a buddies infusion for the strawberry basil infusion and I have to say that you should cut the basil in half at the least. Really overpowering the infusion and hardly taste any strawberry. I think 2-3 large basil leaves with the same recipe would be delicious.

  • Wendy Barry at

    Would the fruit be okay left to soak in the liquor for a few months and given as a gift that way please?

    • Michael Wurm, Jr. at

      I BELIEVE so, but don’t quote me. However, make sure the fruit is fully submerged if storing for a longer period of time. Over time the fruit will lose a lot of it’s color and just not look as attractive, so I’d recommend letting it sit for 6-8 weeks max and enjoying within a few week after.

      xo Michael

  • Terri at

    I have fresh, SW Florida just-picked strawberries and am ready to go. I have just one question. Do I refrigerate the strawberry-basil-vodka mix while it is marinating for several days? Or, leave it at room temp? Thank you!

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  • Vanessa at

    I love this…and I never thought you were a lush! 🙂 I think this would be a great gift with a recipe for all my “lushy” friends! FUN- summer stuff! Cheers!

  • Pat Schwab at

    Hi Michael, We have made it with vodka and raspberries or blueberries but the pineapple sounds delicious and I never thought of putting herbs in it. Thanks, Pat S

  • Patricia at

    You didn’t mention the booze infused fruit. The strawberries I assume, need to be tossed, but the rum soaked pineapple, is that still edible? Maybe as a boozy ice cream topping? Just wondering…

    • Michael Wurm, Jr. at

      Patricia, great question. Yes, you can eat both the strawberries or the pineapple. The strawberries don’t LOOK great after soaking (they turn white-ish), but they still taste good. The pineapple is super delicious. You can toss that into your mojito and it would be amazing on ice cream. You could even blend it up and make a boozy shake! (You may have inspired me to try that! 😉 ) I hope that helps.

      xo Michael

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