I’m what you might call a bit of a “timid” imbiber, when it comes to alcohol. If it doesn’t taste good, I won’t drink it. If it has to be downed in quick shots, it’s not really my gig. If it must be sipped, savored, and consumed with attention to flavor nuance, however, then I’m on board. I’ve allowed myself to be “over-served” only about five times in my life (those Italian Surfers-a fruity blend of Disaronno amaretto, Malibu rum, and pineapple juice-that I sampled at that ’80’s-themed party whilst dressed as Molly Ringwald were lethal!), every time by mistake. I guess you could call me an intentional drinker, appreciating the flavor and aroma of my chosen brew as much as the individuals responsible for crafting it. I really enjoy a well-made cocktail, a hand-crafted ale, and a nicely aged wine, so much so that, in a previous career, I was a sales representative for a distributor of small-production organic wine and beers. [image sources, clockwise from top left: cocktalia, st. george spirits, plant green, ashley english, pdx plate]

With Halloween past, the holiday season is now officially upon us. For a number of people, that means cocktails! From holiday parties to family meals, from impromptu dinners in with friends to a host of seasonal celebrations, the stretch from October 31st to January 1st is characterized by libations. My small measure topic today highlights the upswing of small-production, domestic liquor producers. Gin, vodka, brandy, whiskey-you name it, someone is making it. In the United States, a number of new distilleries have opened, many of them using locally sourced and organic ingredients.

There are far more than I could list in this post, but a few of my favorites include: Koval Distillery , for their organic grain spirits and Rose Hip Liqueur; St. George Spirits , for their dazzling selection of eau de vies; House Spirits , for their Apothecary Line, including small-production runs of ouzo and rum; Anchor Brewing , for their Junipero gin; Greenway Distillers , for their Crispin’s Rose Liqueur; Square One Vodka , Crop Vodka , Rain Vodka , and 360 Vodka for their organic vodkas; Art In the Age for their Root liquor; and, lastly, Sazerac for their New Orleans-produced Herbsaint, an absinthe substitute that was developed when absinthe was outlawed in the US.

CLICK HERE for the rest of Ashley’s “Getting Into the Spirit: Domestic Liquor” post after the jump!

Slow Food Nation also showcased additional American spirit producers during its 2008 “Come To the Table” conference in San Francisco. Purchasing these products provides a viable livelihood for the producer and supports the hand-crafting of domestic, artisan foodstuffs. Furthermore, for those liquor manufacturers sourcing their raw materials locally and/or organically, their products aid in reducing the need for long-haul transit, as well as curtail the inclusion of harmful pesticides, fungicides, and herbicides often used in the production of grain and flavored alcohols.

A number of flavored liquors available for purchase are crafted using synthetic flavors and colors. While they’re fun for the occasional drink out, I like to make my own infused liquors to serve at home or give as gifts. At a Yuletide Traditions party my husband and I threw last holiday season, we gave guests parting gifts of infused digestive bitters, either basil or orange-flavored. For our “Mad Scientist” halloween party several years ago, we infused vodka three different ways (cranberry/juniper, raspberry/vanilla, and black pepper/chili) and served each with various juices (pomegranate, pineapple or coconut). I’ve included a few recipes below for infused liquors. An easy, helpful tutorial on the topic can be found at Eat Make Read , the gorgeously styled, always mouth-watering food blog of Kelly Carambula.

Cranberry & Juniper Vodka
The Goods:
-1 1/2 c. fresh cranberries
-1/2 c. sugar
-4 Tbsp. water
-1 Tbsp. juniper berries
-4 c. vodka

The Deal:
-Place cranberries, sugar, water, and juniper berries in a small saucepan. Stir and heat over medium-high until the sugar is completely melted and the cranberries begin to pop.
-Remove from heat, stir in vodka and juniper berries, transfer to a lidded jar or bottle, and allow to infuse at room temperature between two weeks to one month.
-Strain before serving. If you’d like to give this as a gift, strain out the liquid portion, transfer to a decorative bottle or jar, and toss in some of the infused juniper berries and cranberries for decoration.
-If you like your vodka cold, separate the liquid from the solid portion. Store both in the freezer. Thaw cranberries for about 15 minutes before serving.

Fennel Bitters
The Goods:
-4 Tbsp. fennel fronds
-1/4 c. fennel bulb, sliced
-1 Tbsp. fennel seeds
-3 c. grain alcohol
-2 c. sugar
-1 c. water

The Deal:
-Place fennel frond, bulb and seeds in a glass jar. Cover with alcohol, put a lid on top, and allow to infuse for one week at room temperature.
-At the end of one week, strain solids from liquid. Compost solids and transfer liquid to a clean, lidded jar or bottle. Heat sugar and water in a medium-sized pan over medium. Bring to a gentle boil, reduce heat, and simmer 3-4 minutes until thickened. Remove from heat and allow to cool. Once cooled, add to fennel infusion. Stir to combine and store in the freezer. If giving as a gift, instruct recipient to the jar store in the freezer.

Do you have a favorite small-production liquor producer? Any favorite ways of imbuing liquor with flavor and personality? Cheers!