Let's tall about infused liquors

I've seen so many great recipes here that call for an infused liquor of some sort or the other. And while the premise of infusing liquors is simple (add the ingredients to a bottle and let them sit for x hours), the meticulous micro-manager in me is left with so many questions.

So, passionate cocktail makers and expert drinkers of reddit, here are my questions:

  • How long does infused liquor last?
  • Do infused spirits need to be kept refrigerated?
  • Do I need to strain the ingredients before storing?
  • Is there a difference between infusing with shelf-stable ingredients (such as spices, dried chilis, etc.) versus perishables like fruits?
  • What's your favorite or must-have infused liquors for your home bar?
submitted by /u/GrindinMolcajete
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