Peach Bourbon: Take 200gm ripe peaches diced into quarter sized chunks and place into .5L iSi cream whipper along with 400ml bourbon. Infuse with 1 charger, shake for 30 sec, add second charger and shake for another 30 seconds. Allow to infuse for a total time of 8 mins then gas off isi and filter bourbon through coffee filter.
Or; allow 200g ripe peaches to steep in 400ml bourbon for 12 days. Shake randomly and vigorously. Strain through coffee filter.

Cheerwine is a cherry soda originally from North Carolina - first made in the 1917. I wanted to modify a cocktail that called from some sort of cherry liqueur *and* had seltzer or soda water and the "#1" Singapore Sling recipe from 1937 fit that bit. Cheerwine isn't nearly as cherry-tasting as I'd recall so I may remake with some Cherry Heering or just some of the Maraschino cherry syrup stirred in. Or just garnish with a cherry.

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.