Flavored vodkas: barring a few notable exceptions, we can't stomach 'em in our oh-so-sophisticated martinis. But infused liquors? Totally delish. They boast just a hint of subtle flavor, making them ideal for the summer cocktail season. And we love that their smooth, grown-up tastes allow us to savor the alcohol underneath - because now that we've renounced the cheap stuff, we've developed quite an appreciation for the nuances of a good booze. Armed with Susan Elia MacNeal's Infused (Chronicle Books, 2006; $19.95), we're stocking our home bar with a bevy of infused liquors, from the standard infusions - like peach, pear, and vanilla - to the unexpected, including peppercorn and gazpacho. MacNeal suggests beginning with a base of vodka, rum, brandy, or tequila (though cognac and bourbon mesh well with certain flavors) and aging mixtures in well-sealed glass containers (to keep air out) for anywhere from a week to a month. Her concise, easy-to-follow book provides tips on adding natural sweeteners like honey, molasses, or a simple sugar syrup, plus a few basic drink-mixing pointers, including proper glassware and mixing techniques. Cocktail instructions follow; classic thirst quenchers like the Cuba Libre (made with lime rum) and the Gibson (mixed with onion vodka) are served up alongside newer additions to the bartending world's repertoire, and a chapter on "Champagne Cocktails" includes sure-to-please options like the Aztec, which pairs the bubbly stuff with watermelon tequila. "Drinks for a Crowd" and "After-Dinner Drinks" round out the book's offerings, although the possibilities for new cocktails - and new infusions, for that matter - are endless. Pick up a copy at Borders (511 Boylston Street, Boston, 617.236.1444), then head home and see where your imagination takes you.
