I’m working on a batch of noccino with some green walnuts from the yard. Will report in November or so.
I do like limoncello - as said, all you need is either vodka or grain alcohol, lemon peels/zest, and simple syrup. It’s cloyingly sweet and boozy on its own, but it mixes great with a variety of things and it’s tasty on the rocks with some lemon juice for balance.
Less of a kick, but that’s what we call chocolate vodka and Wild Cherry Pepsi.
Toss a few cinnamon sticks into a fifth or liter of vodka and allow to steep until it turns to a deep, profound red. Strain out cinnamon sticks and mix 1:1 with simple syrup (1 part sugar to 1 part water. Heat until sugar is well dissolved; cool and use.)
Try it in your hot tea in the winter time, or over vanilla ice cream.
Or knock off a shot or two. 
Holy god - 45 pounds of cherries? I love cherries, but that’s a lotta cherries. Oof.
My brother handed me a big bowl of raspberries a couple of weeks ago. I think he was hoping to have it returned to him as pie, but the raspberries had already begun to ferment.
Into the blender they went. Then I worked them through a strainer, added a bit of lime juice and set some aside (freezer) as a coulis.
Next step, cooked up some sugar syrup and added the raspberry puree while it was still hot. Again, I froze some to put on pound cake or almond cake.
After that, the remainder was mixed with vodka and placed in the fridge in canning jars. I shake 'em up every few days. After about six weeks, I will strain the result and call it a party ingredient.
I’ve done this with rum to good result too.
You must be psychic; it’s being requested again.
Please don’t make me search for it.
I made nocino (booze from green walnuts) last summer and just decanted it; it’s an interesting taste, more like a digestif than anything else, but they have their place too. Now I want to try something faster/sweeter.
Oh, I got on nocino from this article in the Reader: http://www.chicagoreader.com/chicago/one-sip-nightwood-nocino/Content?oid=4064725
This! I recently bought a bottle of nice cubumber vodka. The absolute best thing I can make with it is just straight cucumber vodka on ice with soda water. So nice on a hot day!
Your command is my wish:
Mix together well:
2 egg yolks
1 pint heavy cream (could use half and half if you’re a candy ass)
1 can sweetened condensed milk
1 tsp. vanilla
1 tsp. instant coffee dissolved in 1 Tbs. water
2 Tbs. chocolate syrup
6 - 8 oz. Jameson Irish Whiskey (6 makes it smooth, 8 kicks you in the ass - your choice) or Bushmills
Makes just over 1 liter.
Pour into bottles and refrigerate.
Shake before serving.
Similar, but more to my liking:
use lingonberries, with a bit of orange and lemon peel and and few cardamom pods. I took the cardamom out after 24 hours, and the citrus peels out after a two or three days, to prevent bitterness. I didn’t add any sweetener, though I did bruise the lingonberries first.
Thanks, silenus! I’ll be looking to make some of that towards the autumn!
In fact, all these ideas sound pretty happening. Thanks!