This recipe is based on a drink on the Spring 2013 brunch menu. City Tavern uses Beefeater, but I prefer Plymouth.

For hibiscus infusion: Steep 1.5 tbs dried hibiscus in fat 1.5 oz rye for 3-5 minutes, stirring or swirling occasionally, and strain into shaker. Or, dry shake rye & hibiscus for about 30 seconds, prepare drink with hibiscus in shaker & double strain.

Fernet Branca Syrup: Dissolve 1 cup sugar in 8 oz. Fernet Branca over medium heat. Cool, strain & bottle. Refrigerate for up to 3 weeks.

I like a white Palmetto: 2 parts El Dorado 3 to 1 part Dolin Blanc, 2 dashes mole bitters, lemon twist.

Also good with hazelnut orgeat and mole bitters (liquid Nutella!).

The plum infusion of the Lustau East India sherry is obtained by baking the fruit(s) at a reasonable 300 degrees until its(their) flesh sags like an ill-tailored suit. Remove the pit(s) and plunge it(them) into a bottle of sherry. Whole clove may be added as well, should you wish. Refrigerate until the desired flavour is released into the sherry.

For the Cigar + Vanilla smoked mezcal, the quality of your stogie will determine its final outcome. I opted for the ubiquitous Romeo y Julieta brand of cigar, both for its affordability, complexity, and depth of flavour. Simply pour your mezcal into a large mason jar, making sure to leave enough elbow room for the invading cigar smoke. Light your cigar and puff into the container, blowing between the inside of the jar and its lid, taking great care to ensure that the smoke lingers within its glass boundaries. This process is highly enjoyable with a co-conspirator, hopefully one with a taste for fine tobacco and aged mezcal. After a lovely build up of smokey haze appears within the mason jar, seal it with a lid and wait for the smoke to dissipate. Shake the contents of the jar around and let the smoke lick as much surface area as possible. Once the smoke has dissipated, you may open the jar and place 2-3 split vanilla pods into the newly smoked liquid. Refrigerate until the desired flavour is achieved, ideally 2-4 weeks.

A drink you would serve to a good friend.

I have no formal training in English Bishop production, however I've found this version to be a delightful partner in crime when designing drinks for the winter time. Take 1 orange and stud its flesh with the desired amount of whole clove. Bake the poor fruit in an even tempered oven (around 300 degrees) for about 45 minutes, or until the skin is a nice toasty brown and your apartment smells like christmas. Here's where I deviate from tradition a little. Simply quarter the orange with its cloves intact, and place the segments in a large mason jar along with a bottle of ruby port (e.g. Sandeman), a cinnamon stick or two, and a vanilla pod split down its frame. You may toast your spices for optimal fragrance, and add clove as the infusion matures if desired. It's a wonderful bit of sleight of hand that will leave your friends or customers guessing as to where these incredible flavours are coming from.

A proper vanilla infusion occurs by splitting 2-4 pods lengthwise and placing them in an air tight jar filled with smokey mezcal. Tlacuache is readily available at the ol' LC in Toronto, and it's a prime candidate. Check in on it here and there, and be patient. A good deal of time and a keen eye will yield the best results.