How long should blackberries, cardamom, pink pepper and saffron infuse in vodka?

Expanded Explanation

Blackberries generally benefit from a longer extraction than delicate botanicals. A total infusion of around 14 to 21 days is suitable, but the jar should be tasted from about day 10. The fruit should remain rich and fresh while the cardamom develops a clear floral-citrus character without becoming dominant.

Cardamom, pink pepper and saffron can intensify faster than the berries. If cardamom becomes too perfumed, pink pepper too peppery, or saffron noticeably medicinal, strain those botanicals out early and allow the blackberries to continue infusing on their own. The same applies to dried lemon if bitterness starts to appear.

Do not rely only on the calendar. Berry ripeness, cracked spices and storage temperature all affect extraction speed. Taste every two or three days near the end of infusion and strain once the blackberry remains dominant with cardamom, citrus and floral spice clearly present in the background.