Jalapeno-infused tequila blanco: add the ribs and seeds from 2 jalapeno chilies and the chopped flesh of 1/2 jalapeno with 1/2 bottle of tequila blanco. Stir well and let sit for 20 minutes or to your level of spiciness. Double strain.

Lapsang souchong-infused tequila blanco: Add 2 Tbsps to 1/2 bottle of tequila blanco. Stir and let stand at room temperature for 4-6 hours. Stir occasionally. Double strain.

To make the watermelon syrup juice half a watermelon. For every 2 cups of juice, add 1 cup of brown sugar. Reduce by half slowly.

This is the first-try recipe. Interesting, and needs a bit of experimentation for the best balance. And the Himalayan Pink Rock Salt adds an interesting bit of pretension.

The liqueur measurements are a little tricky, so I recommend pre-blending equal parts of the kummel, ginger liqueur, alspice dram, and Goldschlager (probably 3/4 oz of each, which will yield four drinks' worth), and then using 3/4 oz of that mixture in your stirring vessel instead of the individually measured liqueurs.

This makes a small, but tasty, drink.

To create black pepper tincture, place 2 ounces peppercorns in 6 ounces of Everclear in a medium bowl. Let rest for two days. Pour mixture through a sieve, reserving liquid.