Anyone ever use any of those herb infused vodka for a cocktail (other than a bloody mary), or for cooking? I used to make my own but now I've seen cilantro and rosemary flavored vodka. Just wondering what else it would be good for. I used to take left over peppers, herbs, onions, garlic and put in a container, then cover with vodka and left it sit for about a month and then use it for bloody marys.

Gerry,
I also make my own flavored vodkas sometimes. A couple of thoughts:

1. Put a fresh good quality basil leaf in a shot glass and add your favorite vodka; chill for about an hour and enjoy.

2. As for cooking, I don't buy the commercially flavored ones as I think they all taste a bit odd; go back to making your own. I recommend using rosemary, or tarragon flavored vodkas in tomato sauce. Some flavor compounds are soluble in alcohol and really come out when you add a bit of vodka to tomato sauce.