Seaweed-Infused Alcohol

Contributed by Vena’s Fizz House, a cocktail/mocktail bar and mixology shop located in Portland, Maine. Originally specializing in old-fashioned, all-natural fizz sodas and mocktails, Vena's now has a full craft cocktail menu. The use of bitters and hard-to-find nostalgic ingredients, like shrubs and switchels, are its claim to fame.

The Vena's shop offers an array of items for beverage enthusiasts to dabble in the art of mixed drinks (with or without spirits): bitters, shakers, muddlers, vintage glassware, coasters and more. Additionally, Vena’s has created a line of retail products including bitters, syrups and freeze-dried infusion kits (just add liquor).


20 oz liquor (typically vodka or gin, but the world's your oyster)

Handful dried seaweed



  1. In a saucepan, combine liquor and seaweed.
  2. Heat on the stovetop until you see small bubbles form (do not boil). Remove from heat, cover, and let cool to room temperature.
  3. Strain and use or store in a glass container.

NOTE: For a stronger taste, after cooling, transfer everything into a glass container, cover, and let sit for up to 21 days. Shake or stir every week. Strain before using.

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