Ever sipped a $12 craft cocktail and drunkenly day-dreamed about enjoying vivid, uniquely-flavored spirits at home? One of the secrets of a craft cocktail (in addition to quality spirits, training, technique, a bow-tie and a snooty attitude), is a technique called “infusion,” used to imbue spirits with unusual flavors. How's this work? In addition to serving as a truth-serum and a drama-catalyst, alcohol is also a spectacular solvent. It dissolves and extracts color and flavor compounds in foods in a short time, transferring them to the spirit. Commercially, infusions are used to produce many flavored liquors, but low-quality (often synthetic) ingredients are used in these mass-market abominations. Do you really think your gallon jug of coconut rum is made with “real coconuts?” With a few simple techniques, you can make fresh, tasty infusions at home.