Gin and Ginger Switchel

• 2 tbsp apple cider vinegar (we used Bragg's raw, unfiltered)
• 4 tsp ginger liqueur (we used Domaine de Canton)
• 1 tsp fresh grated ginger
• 1 cup water
• 1 wedge of lime, squeezed
• 2 oz gin (we like Broker's)

Combine everything except the gin in a mason jar and shake vigorously. Cover and refrigerate for at least 2 hours (no more than 24 though). Strain out the lime and ginger. Add gin. Serve in a julep cup because it keep yo drink frosty. Enjoy.

We've also tried this with bourbon, but it wasn't as good. We'll try with rum too. Stay tuned. 

Strange Bedfellows

• 1oz amaro
• 1oz red vermouth
• 1oz aquavit

Mix with ice in a shaker. Stir vigorously and strain into a martini glass. We didn't garnish this, but maybe a twist of lemon and/or a maraschino cherry would do the trick.

This has a lot of depth. I don't really know how to describe this (yet) but I'm really enamored of this kind of cocktail concept right now.

The 866

Not my drink, but I'm reproducing it here. Originally created at a bar called Ruby in Copenhagen. Please don't sue.

• 1oz aquavit
• 1oz fresh-squeezed grapefruit juice
• 1oz campari

Mix in a shaker with ice. Stir vigorously and strain into a glass with a salt rim (important!) Use a dill sprig for garnish (though we didn't).

This drink is just really... smart. It's just a smart drink. It's amazingly good. Everything is working together here.

The Last Big Party of the Year

Ingredients

• 2oz pinot noir
• 1oz bourbon (buffalo trace)
• 1/2oz luxardo maraschino liqueur
• 2 dashes angostura bitters
• orange wedge

I came up with four of these ingredients, and then Claire came to my rescue with the bitters. I liked the fruity, spicy flavor of this drink. The bourbon rounds off the drink with caramel notes that I think work nicely against the wine. This is kind of like a twist on a Manhatten, I guess, but with a different ratio and a very different flavor profile.

In the future, I might use a spicier wine - maybe Syrah? But it deserves experimentation.

Cranberry Liqueur

• 2 cups white sugar
• 1 cup water
• 12 oz. fresh cranberries (1 standard sized bag), rinsed
  
• 3 cups vodka plus some extra (we used Rokk)
  
• 1 half gallon mason jar
  

In a blender, combine cranberries with the three cups of vodka. Blend them.
In a smallish saucepan, combine the 1 cup water with the 2 cups sugar and heat until the sugar dissolves. Remove from heat.
In the half-gallon mason jar, combine the cranberry mixture with the simple syrup. Top the jar up with the extra vodka.
Let sit for 3 weeks.

Brandied Cherries

• 1.5 lbs cherries, pitted carefully
• 3/4 cup sugar
• 3/4 cup water
• 2 tbsp lemon juice
• 1 tsp cardamom
• 2 whole cloves
• 1 tsp allspice
• 1 cinnamon stick
• 1 cup brandy
• 1 quart mason jar

Pit cherries and set them aside. Try not to demolish them.
Put all the ingredients except the brandy in a medium saucepan and bring to a boil. Reduce heat to a simmer and cook until mixture is slightly thickened, about 10 minutes.
Remove from heat. Add in the brandy and pitted cherries.
Bring back to a boil, and put them in a jar. Seal. Let sit for a week or so.

Thoughts: Easy and delicious. We're making these as Christmas/Holiday gifts. Use them in Aviations, Manhattans, and Old Fashioneds!

Ginger, Cinnamon + Peppercorn Infused Vodka

Ingredients

• 1 stick cinnamon
• 1/2 tsp peppercorns (uncrushed)
• 1 lobe ginger, peeled and sliced
• ~1.5 cups vodka

Put everything together and store in a cool, dry place (we used a cabinet) for 2 days (you can use empty bottles -- we used small glass tonic bottles and empty jam jars. Thusly packaged, these things make good gifts). Shake occasionally. Vodka will turn a dark red. It's best with ginger ale or tonic. I think this one was more successful than the lemon/fennel one. Next time we'll take pictures.

Fennel + Lemon Infused Vodka

Ingredients

• 1 tsp fennel seeds, lightly crushed
• 2 slices lemon
• 1.5 cups vodka

Put everything together. Store in a cool, dry place for 2 days, shaking occasionally. Vodka will turn a pleasant yellow color.

Thoughts: This stuff was a little weird -- I think the lemon was too strong. I think we should use one fewer slice of lemon next time. I think it's best mixed with tonic. Do not try to mix with champagne. Dan likes the fennel flavor. Worth trying again though.

Homemade Kahlua

• 1 cup of good, strong, coffee (we used robusta rather than arabica. It's better)
  
• 1/3 cup brown sugar
  
• 1/3 cup vodka (we used Sobieski)
• 1.5 tsp vanilla extract

Combine the hot coffee with the brown sugar. Stir until dissolved.
Mix the vodka and vanilla together. When the coffee isn't so hot, mix everything.
Makes about 12 oz. Fits in a little tonic bottle.

Thoughts: This was pretty good -- it definitely isn't as thick as store-bought kahlua is, but the flavor is right on. I think using robusta coffee makes a pretty big difference (you might have to buy it on the onlines -- it's hard to get in most grocery stores -- or search in Asian grocery stores). Most of the recipes for homemade kahlua will tell you to mix the vodka with coffee beans or ground coffee and then let it sit for a month. This sounded stupid. We're still messing with the method/ratios/etc. but this is a pretty good base.