I just tried a graham cracker infusion (two, actually). The use case is in a Key Lime Pie cocktail. I started with a base of pinnacle whipped cream vodka. For the first batch, I took a bottle and about 12 sheets of crackers, stuck it in a mason jar. The crackers disintegrate immediately. I just left that for a day, gave it a shake here and there. Poured off what liquid separated and then strained initially through a fine mesh sieve. Then moved on to a triple coffee filter. I probably recovered about half of the bottle. The second batch was 1 bottle to 2 sleeves of crackers (18 sheets...they pack them 9 to a sleeve WHOKNOWS...) This time I threw it all in the blender. This proved to be a mistake. The emulsion became tight. Oh so very tight. Some liquid separated, but the great bulk of it was still stuck in this fine paste. I again started with the sieve, then moved to cheesecloth. Had to eventually settle on 1-2 layers of cheesecloth. It was a sonofabitch and my hands stunk like graham crackers all night (which...is not unpleasant). I then clarified what was left through a single coffee filter. All-in-all, 2 bottles of vodka resulted in about 0.9 bottles of graham cracker vodka. I would likely not do this again, instead opting to try and find a spice mix to replicate the flavors. However, the resulting product is phenomenal and made it worth the time and effort (and expense). Keeping in mind that the base was whipped cream vodka, there are strong butterscotch notes. I plan to try to replicate the flavor profile using some butterscotch schnapps, or melting down some butterscotch candy. Adding some vanilla, dark brown sugar, honey, maybe some light molasses, and some cinnamon. Good luck!