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Originally Posted by maleficent
I make gallons of Irish Cream (or scottish Cream or canadian cream depending on the whiskey that I get) for the holidaze...
Had a friend who spend a good deal of time in the deep south (not to stereotype) and each time he'd come back, he'd bring some moonshine... that infused with peaches or strawberries was mighty fine sippin' gasoline...
I tend to make infused vodkas with vodka that I wouldn't consider drinking straight... (Usually Absolut because I dont think it's that smooth) Just chop up some fruit and cover with the booze, and let steep for a few days or longer (Usually in a paper bag in the bag of the fridge)
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As a quick aside, Mal, for gifts you might want to look into using Bushmills or some other middle of the road whiskey. You can infuse a rather large amount of it using 2 vanilla beans, which will then go on to make some of the finest home Irish Cream you'll ever give to someone. My father always used to drop a few hazelnuts, finely chopped, into his whiskey infusion as well. You need to roast them first, or the flavor won't transfer well at all, but it's pretty awesome.
This thread kind of makes me want to try infusing lilac in a nice neutral gin. I remember drinking Lilac Wine for the first time one night in Savannah that someone had made, and I think it would pair well with Gin. Too bad that'll have to wait quite a while, lilacs haven't been in bloom here for months.