Dandelion Infused Vodka

Back to business! This last month has been intense, but exciting. We are in a new house! AND, this first infusion from the house involves one of our first yard tasks: removing some weeds.

First, be absolutely sure no pesticides are used on the lawn (these ones are particularly nasty since they don’t wash off as readily). Dandelion leaves are rather tasty when properly cultivated and are a high source of vitamin C. They are also mad bitter. The base part of the flower is even more intensely so, which means we need to take care to remove them entirely. Also, the flowers wilt and brown quickly, so we must be swift—the entire process from pickin’ to picklin’ should take no more than an hour or two. If that’s not enough of a pain in the ass, the final infusion is best if consumed within a week as the flavor quickly breaks down.


  • Vodka
  • Dandelions, freshly picked
  • Distilled water


  • Add about 1” worth of vodka to a glass jar and seal it loosely.
  • Pop the flowers off the stems and rinse in distilled water. Lightly pat dry (leaving a little dampness is OK).
  • With a paring knife, remove the entire green base from the flower and immediately put the flower into the vodka, swirl, and reseal. Repeat for the rest of the flowers (once you get a good knack, it’s OK to cut five or so at a time before adding to the vodka). If the # of flowers piles up higher than the vodka, add more until covers as you go along.
  • Give the jar a look, the dandelions will clump together and form a layer. That layer should be about a third the overall height (the other two thirds vodka). Add more vodka if needed.
  • Store in a cool, dark place for 3 to 5 days.
  • Pour through a metal strainer and refrigerate. Best if consumed within a week.

Tip: This would probably also be tasty using gin–give it a try and let me know!


  • Neat
  • In a martini, dirty martini, kamikaze, or bloody mary
  • With soda water or tonic

Fine & dandy

  •          1 oz dandelion infused vodka
  •          .5 oz pomegranate syrup (or grenadine)
  •          champange

Add vodka to a champagne flute then nearly fill with champagne. Top off with grenadine.


About Dazed & Infused

Failed science major turned to creative writing which led to a job as a bartender hack turned mixologist turned book editor turned writer who then went on to the world of International Corporate Communications. This is a bit getting back to his roots--that would be booze & science & rambling.
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2 Responses to Dandelion Infused Vodka

  1. Pingback: Infusing flowers | Dazed & Infused

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