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.

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.

White Russian/Cuban

• 2 parts Vodka or Rum, depending on if you want a Russian or a Cuban
• 1 part Kahlua
  
• 2 ice cubes
• your favorite dairy (cream, whole milk, half-and-half, 2%), until it's the color you usually drink your coffee at

Shut the hell up. This could not be more delicious. Another Caucasian, Gary.

Also, don't try this with tequila. It's not good. But with almond milk it's pretty interesting.