spirits

If you think of limoncello as a Lysol-scented, saccharine-sweet liqueur, think again. While many store-bought bottles are suspect, homemade is a whole other story.

Smooth and bright with zesty lemon notes, a bottle of limoncello makes for an excellent edible gift for cocktail lovers, particularly when paired with a bottle of sparkling wine for a limoncello-Champagne cocktail.

Granted, it takes a bit of advance planning, but aside from the wait time necessary for the lemon peels to infuse their essential oils in the liquor, it's a very low-fuss process, and it is easy to make in large batches to be divvied up in multiple gifts. Just whatever you do, tuck away a bottle for yourself as well — your cocktails will thank you . . .

Keep reading for the low-fuss recipe.

Strawberry-infused tequila, Irish cream, limoncello, and gin: if ever there's been a DIY spirit, we've made it. What, I pondered, could we tackle next?

When the Scandinavian food trend hit tables this year, the answer dawned on me: aquavit! This time-honored Norwegian spirit — infused with the flavors of spices such as coriander, caraway, fennel, and dill seed — seems oh-so-festive for the holidays. Make a batch for your friends, then hoard a bottle for yourself! For full effect, serve it chilled in shot glasses with smoked salmon with dill, rye crackers, and other Nordic fare. Skål!

Read ahead for an easy homemade aquavit recipe.

Lots of recipes call for a small amount of alcohol to enhance a dish's flavor. However, often times the alcohol is a little used spirit, like banana liqueur, and you probably don't want to purchase an entire 750 ML bottle of it. When that's the case, head to Bevmo or another beverage store and pick up a nip. Nips are miniature bottles of alcohol that are sold for about $2 (or less) each. You're not only saving money, but you're also saving precious cabinet space!

Unlike other food festivals, such as the Food & Wine Classic in Aspen, the South Beach Wine & Food Festival takes place primarily in tents that are located right on the beach. Festivalgoers slip off their sandals — it's hard to walk in the sand with them — and traipse barefoot around the tents. Of course we did the same: as they say, when in Rome, do as the Romans do.

There's no alcohol that goes better with the tropical spirit than a good rum, and while in South Beach, we discovered a new favorite, Ron Zacapa Centenario, made and aged for 23 years in the mountains of Guatemala. Dispel any notions you may have of too many nights drinking that flavorless clear substance; this is the good stuff, meant to be enjoyed straight up. I wouldn't dare muddy its flavor in a fruity cocktail, but I do plan to enjoy its sweet richness as a topping on vanilla or cinnamon ice cream.

This rum is a wonderful taste of the tropics for those times when your toes are in the sand — and those moments when getting to the beach proves to be an improbable predicament. What's your favorite top-shelf rum?

Since a bottle of alcohol is a pretty standard holiday gift, every year I like to make some sort of spirit. Normally I stick to liqueurs like kahlua, Irish cream, or limoncello, but this December, I'm giving homemade gin!

Basically, gin is vodka that's been infused with juniper berries, so it's made like you would any other flavored vodka: let the aromatic seasonings infuse the vodka for a certain amount of time, strain, and then enjoy! The finished product has a cloudy color and classic herbal flavor. Give in a festive bottle or package with tonic, limes, and a couple of glasses.

To check out the easy recipe and watch a video of me making it, keep reading.

This holiday season, surprise your hostess with a bottle of homemade gin. Quick, easy, and inexpensive, all you need to make this festive spirit is vodka, juniper berries, and the seasonings of your choice. In our latest how-to, which we shot at Hipcooks, we show you how it's done. Watch it now!

If you've never sipped mezcal before, I recommend you get your hands on a bottle of Ilegal. Made from the agave of Oaxaca, mezcal is like tequila's smoky cousin; Ilegal's offering, while smoky, is extremely sippable. It's enjoyable on the rocks and great in a cocktail. To experiment with mezcal, start with this drink: a delightful blend of potent mezcal and refreshing apple cider. Lime juice and Cointreau make the libation balanced in both acidity and sweetness. The combination of apples and ginger gives the drink a seasonal feel that's enhanced by the warming quality of the mezcal. Interested in the recipe? Keep reading.