ONCE YOU’VE MADE IT…

RAISIN OLD FASHIONED: Let the spirit shine in a simple drink made rich by the body and depth of raisin-steeped rye (2 oz/60 mL raisin rye, ½ oz/15 mL demerara syrup, 1 dash of Angostura bitters, stir, strain into rocks glass with ice, garnish with an orange peel and rye-soaked raisins)

RAISIN FLIP: Rich and satisfying almost in the way of eggnog, or rum-raisin ice cream (2 oz/60 mL raisin rye, 1 oz/30 mL simple syrup, 1 dash Angostura bitters, 1 whole egg; dry shake all in a cocktail shaker without ice, then add ice and wet shake; strain into rocks glass without ice, garnish with fresh-grated nutmeg and/or rye-soaked raisins)

COCONUT RUM

Belafonte, Roberta’s

1 750-ml bottle white rum

2 cups unsweetened desiccated coconut

Pour the rum into a sealable container. Add the desiccated coconut. Soak for 3 days. Strain out the coconut and return the infused rum to the bottle.

GENMAICHA GREEN TEA RUM

Forbidden Planet, Donna

1 1-L bottle Plantation 3 Stars rum

1 oz/30 mL Genmaicha green tea

Add the green tea to the rum bottle and cover. Steep for 20 minutes, then strain through a fine strainer or a chinois. Return the infused rum to the bottle.

JALAPEÑO-INFUSED TEQUILA

There are many different methods for infusing jalapeño into tequila; this one contributes quite a bit of heat, with some of the jalapeño’s vegetal green-pepper flavor but not too much. Depending on the jalapeños you get, the time it takes to impart the heat can vary wildly. Start tasting as soon as half an hour, but be prepared to let it sit quite a bit longer.

1 750-mL bottle blanco tequila

2 jalapeño peppers

Slice 1 jalapeño pepper to expose seeds, and add the pepper (including seeds) to the bottle of tequila. Take just the seeds and membranes of the other jalapeño and add that too. Let sit for 30 minutes, and taste to determine level of heat; continue to steep until desired spiciness is reached.

CHIPOTLE–INFUSED MEZCAL

Devil’s Garden, Hotel Delmano

1 750-mL bottle mezcal

2 dried, crushed chipotle peppers

Add the chipotle to the mezcal bottle and replace the cap. Let infuse for 24 hours, strain, and return the infused mezcal to the bottle.

ONCE YOU’VE MADE IT…

CHIPOTLE MANHATTAN: A strong dose of sweet vermouth and rich, bittersweet Cynar result in an amazing, smoky-spicy sipper (2 oz/60 mL chipotle mezcal, 1 oz/30 mL Carpano Antica Formula sweet vermouth, ¼ oz/10 mL Cynar, ¼ oz/10 mL agave syrup, 1 dash of Angostura bitters, stir, strain into coupe, garnish with a grapefruit twist)

CHIPOTLE PALOMA: Tall and refreshing, but without losing any of the intensity of your smoky chipotle-infused spirit (1½ oz/45 mL chipotle mezcal, 1½ oz/45 mL ruby red grapefruit juice, ½ oz/15 mL agave syrup, 1 dash grapefruit bitters, shake; strain into a Collins glass filled with ice, top with 1 oz/30 mL soda)

YERBA MATE–INFUSED PISCO

Buena Onda, Leyenda

1 750-mL bottle pisco

2 tablespoons loose mate

Add the mate to the pisco bottle and replace the cap. Let infuse for 15 minutes, fine-strain, and return the infused pisco to the bottle.

Leyenda

JALAPEÑO TINCTURE

La Guernica, The Drink

5 jalapeño peppers, sliced, seeds removed

High-proof vodka

In a small jar or container, cover peppers with vodka. Cover, let sit for 3 hours, and strain.

FRUIT INFUSIONS

MARASCHINO CHERRY VODKA

East Ender, Roberta’s

1 750-ml bottle vodka

10 oz/300 g jar maraschino cherries

Pour vodka into blender and add the whole jar of cherries. Blend on high for 2 to 3 minutes. Strain into container and decant back into bottle.

ONCE YOU’VE MADE IT…

CHERRY MOJITO: This cherry vodka/“liqueur” is nothing but fun, a total party drink, and it works perfectly in a simple mojito (Cut half a lime into three wedges; muddle in the bottom of a cocktail shaker, add 5 to 8 mint leaves, 2 oz/60 mL cherry vodka, ¾ oz/20 mL simple syrup, about 4 ice cubes, shake vigorously, pour cocktail (ice and all) into Collins glass, add 2 oz/60 mL club soda, stir, garnish with a straw and mint sprig)

CHERRY COKE: What’s a better use for anything cherry-flavored than a boozy cherry Coke? (2 oz/60 mL cherry vodka and 4 oz/120 mL Coca-Cola, served over ice in a Collins glass, garnished with a lemon wedge)

CANTALOUPE LIQUEUR

Cantaloupe Shandy, Roberta’s

1 750-ml bottle vodka

1 medium-size cantaloupe

Slice the cantaloupe flesh into cubes. Pour the vodka into a sealable container and add the cantaloupe. Let soak for 3 days. Muddle the cantaloupe chunks in the vodka and double strain. Return infused vodka to the bottle.

ONCE YOU’VE MADE IT…

CANTALOUPE & MINT: A simple brunchtime cocktail that pairs the cantaloupe with a bright burst of mint (2 oz/60 mL cantaloupe liqueur, ¾ oz/20 mL lemon juice, ½ oz/15 mL simple syrup, 10 mint leaves, shake together and double-strain into a Collins glass with ice, top with soda)

CANTALOUPE & BASIL: A slightly more unusual herbal-fruit pairing that works beautifully in a shaken drink, served up (2 oz/60 mL cantaloupe liqueur, ¾ oz/20 mL lime juice, ½ oz/15 mL simple syrup, 8 basil leaves, shake together with ice, double-strain into a coupe, garnish with a basil leaf)

NOTE: The “oz” measurements for granulated sugar in this section are fluid ounces. The assumption is that, given the tools of the trade, a bartender would measure by volume instead of weight.

SYRUPS AND SUCH

The sugar in cocktail syrups gives them an extremely long shelf life; kept refrigerated, they’ll keep for at least a few weeks.

CINNAMON SYRUP

1 cup/240 mL white sugar

1 cinnamon stick

1 cup/240 mL water

Combine the sugar and water over low heat in a saucepan. Stir gently to dissolve the sugar. Add the cinnamon stick and continue stirring until all of the sugar has dissolved. Turn off the heat, cover, and let stand for 2 to 3 hours. Remove the cinnamon sticks and strain the liquid into a container that can be closed and refrigerated.

ONCE YOU’VE MADE IT…

CINNAMON OLD FASHIONED: The whiskey-bitters-citrus triad of an Old Fashioned adapts perfectly to a bit of cinnamon (2 oz/60 mL bourbon, ½ oz/15 mL cinnamon syrup, 1 dash of orange bitters and 1 dash of Angostura bitters, stir, strain into rocks glass with ice, garnish with an orange and a lemon peel)

CINNAMON & TEQUILA: Reposado (slightly aged) tequila works well with warm spices, and cinnamon fits the bill perfectly (2 oz/60 mL reposado tequila, ½ oz/15 mL sweet vermouth, ½ oz/15 mL cinnamon syrup and 2 dashes of Angostura bitters, stir, strain into rocks glass with ice, garnish with a lime peel)