Step 1

Wash and slice strawberries. Add to clean glass jar with vanilla beans, top with vodka and seal with airtight lid.

Step 2

Store in cool, dark place for at least 3 days, but up to a week. Strain into a measuring cup or glass bowl through a fine mesh sieve and discard strawberries and vanilla bean. You may need to strain a few times or use a cheesecloth to remove all sediment. Seal in clean jar and store in pantry.

Step 3

Core and slice pineapple. Add to clean glass jar, top with rum and seal with airtight lid.

Step 4

Store in cool, dark place for at least 3 days, but up to a week. Strain into a measuring cup or glass bowl through a fine mesh sieve and discard pineapple. You may need to strain a few times or use a cheesecloth to remove all sediment. Seal in clean jar and store in pantry.

Step 5

Slice jalapeños and limes. Add to clean glass jar, top with tequila and seal with airtight lid.

Step 6

Store in cool, dark place for at least 12 hours, but up to 48 hours. Strain into a measuring cup or glass bowl through a fine mesh sieve and discard jalapeños and limes. You may need to strain a few times or use a cheesecloth to remove all sediment. Seal in clean jar and store in pantry.

Step 7

Add cranberries, orange and cinnamon sticks to clean glass jar, top with whiskey and seal with airtight lid.

Step 8

Store in cool, dark place for at least 3 days, but up to a week. Strain into a measuring cup or glass bowl through a fine mesh sieve and discard cranberries, oranges and cinnamon. You may need to strain a few times or use a cheesecloth to remove all sediment. Seal in clean jar and store in pantry.

Step 9

Add lemon, ginger and cardamom pods to clean glass jar, top with gin and seal with airtight lid.

Step 10

Store in cool, dark place for at least 3 days, but up to a week. Strain into a measuring cup or glass bowl through a fine mesh sieve and discard lemon, cardamom and ginger. You may need to strain a few times or use a cheesecloth to remove all sediment. Seal in clean jar and store in pantry.