Infusing alcohol is super-easy because it involves a very passive
recipe. Really, you just need to decide which kind of alcohol you'd like
to use and which flavors you think would go well with that. I've seen a
lot of standard flavors (cinnamon, apple, vanilla, etc.) and a lot of
more "wild" flavors (rosemary, pickle, elderberry, etc.). Since this was
my first infusion experience, I decided to stick with a standard
cinnamon rum. I ended up making about six pints of rum for holiday gifts
and a little leftover for myself.
