Raid the kitchen to create new cocktail flavors

New York Times writer Frank Bruni recently spent hours in his kitchen, dropping everything from Italian specialty meats to hard candies into jars of vodka to create new flavors through infusion. The process, which began in Russia as a way to extend the lives of seasonal fruits and vegetables by preserving them in alcohol, has taken on new life in restaurants and bars in the last decade, Bruni writes, as experimental bartenders have created everything from mango-flavored tequila and bacon-infused bourbon.

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