otherrecipes

In a container, combine 4 coarsely chopped Granny Smith apples (cores, peels, and all) and one 750-ml bottle of Barbancourt white rum and stir well. Let stand at room temperature for 1 week, stirring daily. Strain through a cheesecloth-lined sieve.

In a container, combine 3 coarsely chopped Fuji apples (cores, peels, and all) and one 750-ml bottle of Famous Grouse Scotch and stir well. Let stand at room temperature for 1 week, stirring daily. Strain through a cheesecloth-lined sieve.

Coarsely chop 10 whole dried apricots. Transfer to a container, add one 1-liter bottle of Famous Grouse Scotch, and stir well. Let stand at room temperature for 24 hours, stirring occasionally. Strain through a fine-mesh sieve.

In a container, combine 3 cups of banana chips and one 1-liter bottle of Gosling’s Black Seal rum and stir well. Let stand at room temperature for 24 hours, stirring occasionally. Strain through a cheesecloth-lined sieve, return to the container, and refrigerate overnight. Strain through a cheesecloth-lined fine-mesh sieve.

In a container, combine 3 cups of dried currants and one 750-ml bottle of Wild Turkey rye and stir well. Let stand at room temperature for 48 hours, stirring daily. Strain through a cheesecloth-lined sieve.

In a container, muddle 4 fresh figs. Add one 750-ml bottle of Elijah Craig 12-year bourbon and stir well. Let stand for 1 hour, stirring occasionally.

In a container, combine the zest of 2 Ruby Red grapefruits and one 750-ml bottle of Punt e Mes and stir well. Cover and refrigerate for 24 hours. Strain through a fine-mesh sieve.

In a container, combine 3 coarsely chopped red Anjou pears, 1 coarsely chopped Granny Smith apple (core, peel, and all), 2 cloves, 1 cinnamon stick, and one 750-ml bottle of Siembra Azul blanco tequila and stir well. Cover and let stand at room temperature for 1 week, stirring daily. Strain through a cheesecloth-lined sieve.

In a container, combine 3 cups of cubed pineapple and one 750-ml bottle of Flor de Caña extra-dry white rum and stir well. Cover and refrigerate for 5 days, stirring daily. Strain through a cheesecloth-lined sieve.

In a container, combine 4 cups of cubed pineapple, 4 cups of halved strawberries, and one 750-ml bottle of Macchu pisco and stir well. Cover and refrigerate for 5 days, stirring daily. Strain through a cheesecloth-lined sieve.

In a blender, combine ten 1-inch cubes of watermelon and one 750-ml bottle of Dolin dry vermouth. Pulse until smooth, then let stand at room temperature for 1 hour. Strain through a cheesecloth-lined sieve.