Big-Batch Pineapple-Basil Vodka Sours

For pineapple-basil vodka, put pineapple in a 1-quart jar. Top with vodka, cover, and let stand until vodka is infused with pineapple flavor, 1 to 3 days. Add basil, cover, and infuse for 1 to 2 hours; strain.

Meanwhile for the DIY sour mix, combine sugar and water in a saucepan and bring to a boil over high heat, stirring until sugar is dissolved. Remove from heat; let cool. Add lime juice and lemon juice. Chill in the refrigerator for at least 1 hour and up to 1 week.

In a pitcher, stir together pineapple-basil vodka and DIY sour mix. Serve in rocks glasses over ice. Top with club soda (if using); garnish with pineapple wedges, fronds, and additional basil.

Cook's Note:

Consider this the only vodka sour recipe you’ll ever need. For a single cocktail, shake together 1 ½ ounce pineapple-basil vodka and 1 ½ ounce DIY sour mix in a shaker, then strain and serve over ice.

More Infused Flavors:

For bumbleberry vodka, put 1 1/2 cups mixed blackberries, raspberries, and lightly smashed blueberries in a 1-quart jar. Top with 1 (750-ml bottle) vodka; let stand, covered, 1 to 3 days to infuse. Add half of a split vanilla bean and let stand, covered, 1 to 2 hours; strain.

For cucumber-mint vodka, put 1 1/2 cups chopped fresh English cucumber in a 1-quart jar. Top with 1 (750-ml bottle) vodka; let stand, covered, 1 to 3 days to infuse. Add 1/4 cup fresh mint leaves and let stand, covered, 1 to 2 hours; strain.

For peach-thyme vodka, put 1 1/2 cups chopped fresh peaches in a 1-quart jar. Top with 1 (750-ml bottle) vodka; let stand, covered, 1 to 3 days to infuse. Add 2 to 4 sprigs fresh thyme and let stand, covered, 1 to 2 hours; strain., put 11/2 cups chopped fresh peaches in a 1-qt. jar. Top with 1 (750-ml bottle) vodka; let stand, covered, 1 to 3 days to infuse. Add 2 to 4 sprigs fresh thyme and let stand, covered, 1 to 2 hours; strain.