Hey guy's I know I'm a bit late to the party, but have as far as wondering what certain flavors might be like for other infusions (like you mentioned about cocoa-nibs and different peppercorn) but don't want to invest the hours of infusing before seeing if the flavor is something you actually enjoy, if you have one of those ISI cream whipper you can charge with N02 you could try a super fast way just to see if you like the flavor. Nils Noren and Dave Arnold from the French Culinary Institute figured this technique about a year ago. "You can infuse flavors into liquor (and water based things, too) almost instantly with nothing more than an iSi Cream Whipper . You can use seeds, herbs, spiced, fruits, cocoa nibs, etc. Here’s how: Put room-temperature booze into the cream whipper. Add herbs, seeds, whatever. Close the whipper and charge it with nitrous oxide (N2O –the regular whipped cream chargers). Swirl gently 30 seconds and let stand 30 seconds more. Quickly vent the N2O out of the whipper, open it, and strain out the infusion. Done." http://www.cookingissues.com/2010/08/11/infusion-profusion-game-changing-fast-%E2%80%98n-cheap-technique/ I know you guys seem to love the experience and tradition of long-soaked extracts but I thought some of you guys might be interested.