drink up the summer

liquor infused with herbs, fruits and vegetables makes a great gift. let simmer for up to a month for a full flavor. here are some suggestions Martha had. if you're not a liquor drinker these could also be used for infused oils as well.

chamomile gin - chamomile springs with flowers
fennel vodka - sliced fennel bulb and fennel fronds
plum lemon brandy - sliced yellow plums and lemon balm springs
lemongrass peach sake - lemongrass stalk and sliced peaches
red plum grappa - sliced red plums
lemon verbena vodka - lemon verbena stems with leaves
lemon basil raspberry brandy - lemon basil spring and raspberries
beet cucumber vodka - peeled beet and sliced cucumber

liqueur life cycles

full proof liqueurs containing 40% or more alcohol can last decades if kept in a cool dark place
fruit infused spirits and cordials begin to lose intensity after bing opened if stored at room temperature, but can last several months if refrigerated.
creamy liqueurs will spoil the quickest and should always be refrigerated, but can last up to a year.
a lot depends on how much is left in the bottle. the less left, the more air, so the alchol will oxidize more quickly.