INFUSED VODKA (GIN, RUM, OR TEQUILA)

True, there are many commercially bottled flavored vodkas; however, not only is it fun to make your own, but you get a bonus in personalized flavors. Although any liquor can be flavor infused (see INFUSION), vodka is the most logical alcohol to work with because it has the most neutral taste. Any of the following recipes, however, can be also tried with GIN, RUM, or TEQUILA.

Tips for infusions:
Begin with a good-quality vodka (although premium brands would be wasted); start with a small amount--you can always make a larger batch once you perfect the flavors. Use fresh ingredients, including spices--dried herbs, canned fruit, or old spices won't give your vodka a flavor worth the bother. Always use scrupulously clean containers with screw-top lids. If the final flavor is too strong, simply dilute it with more (unflavored) vodka. Experiment with flavor combinations and intensities--once you find the perfect one, write it down.

The following combinations are for 16 oz. (1 pint; 2 cups) vodka; double the amounts for a quart of vodka.

Put flavorings in a clean 1-quart jar with a screw-top lid; pour in 1 pint vodka. Secure lid tightly; shake 3 or 4 times. Set in a cool, dark place for 24 hours; refrigeration isn't necessary (note: fresh-fruit infusions will take at least 1 week for flavor to develop). Check for flavor; let stand another 24 hours, or until flavor reaches desired intensity. Shake mixture several times a day during infusion. When vodka is ready, strain through a paper coffee filter into a clean container; the vodka should be clear. Seal tightly; refrigerate indefinitely.

CHERRY/BERRY
1 cup sun-dried cherries, cranberries, or blueberries, plus large strips of peel (colored portion only) from 1/2 medium orange or 1 small lemon, optional

CITRON
large strips of peel (colored portion only) from 2 large lemons, 2 medium oranges, 1 large grapefruit, or 5 limes

COCONUT
1 cup unsweetened dried coconut (available at health food stores)

FRUIT
2 cups fresh raspberries, chopped strawberries, peaches, pineapple, or dried apricots

GINGER-LEMON
8 (1/8 inch thick) slices peeled fresh gingerroot, plus large strips of peel (colored portion only) from 1 large lemon

HERBED
1/2 cup fresh herbs, such as basil, dill, oregano, tarragon, or thyme (leave herbs on their stems)

JALAPENO
1 jalapeno pepper, quartered, plus 1 chipotle (smoked jalape±o pepper)

PEPPER
12 each black peppercorns and white peppercorns, plus large strips of peel (colored portion only) from 1/2 medium lemon, optional

SEED
1 Tbsp. anise, fennel, or caraway seed

SPICED
1 cinnamon stick, 10 allspice berries, and 5 whole cloves

VANILLA
2 fresh vanilla beans, split lengthwise

Excerpted from The Ultimate A-to-Z Bar Guide by Sharon Tyler Herbst
Copyright © 1998 by Sharon Tyler Herbst and Ron Herbst. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.