Welsh Poppy - you are probably a lot better than I at anything like this. However I will risk giving you my very rough and ready methods and I am sure you will be able to improve on them.
Chilli vodka - I get an extremely inexpensive bottle of vodka. Normally I use the original bottle but I have also used nice bottles from IKEA which I give a really good clean - I can now put them through the dishwasher to sterilise. If I use the original bottle I decant some. I then get three or four fresh chillis and wash them really well, trim the tops and make a few slits in the sides of the chillis so that the fiery stuff that makes it chilli can get out. I slip the whole chillis into the bottle and top up with some brown sugar and any spare vodka left. I do this because my neighbour has a sweet tooth and the sweetness helps smooth out the flavour slightly. If you use red chillis they can keep their colour quite well. I don't like having seeds loose, I think it is a choke hazard.
I give the bottle a really good shake and keep it for a few weeks. My neighbour really likes this and now insists on it for Christmas.
I have also crushed werther's originals and put them in vodka, giving a good shake regularly, and have produced toffee vodka (dilute with milk).
I would love to hear your recipe for lemoncello if you are okay sharing? And I hope you find this useful. My neighbour says that it is quite strong and really fiery, but I think with tomato juice it could be quite the thing - my neighbour drinks it with cola, but he drinks everything with cola.
I have never tasted it, as I am not that keen on strong drink these days and I don't like anything spicy. I don't usually admit this.
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