How long should coconut, vanilla, lime zest and cardamom infuse in alcohol?

Expanded Explanation

For this coconut liqueur, 21 days is a good maceration time because fresh coconut flesh releases flavour slowly. The vodka and white rum need enough time to pull out coconut aroma, vanilla softness and gentle spice without making the infusion taste flat. Shake the jar every few days to move the coconut pieces through the alcohol and help extraction remain even.

The lime zest and cardamom need more attention than the coconut. Lime zest can become bitter if too much white pith is attached, while cardamom can become dominant if crushed too strongly or left in excessive quantity. With two thin lime strips and four lightly crushed pods, they can usually remain for the full 21 days, but taste after 10 to 14 days if you prefer a softer spice profile.

Vanilla is generally safe for the full infusion period and helps connect the coconut, rum and sugar notes. If the lime or cardamom starts to lead the flavour too strongly, remove only those ingredients and let the coconut continue. This gives better control than shortening the entire maceration.