Welcome back to Day 3 of our 12 Days of Infusions series!

Today's infusion and cocktail recipe, Roll in the Hay, is courtesy of craft cocktail pioneer Adam Seger.

Adam currently is the in-house sommelier and mixologist for iPic Entertainment and is the mixologist in residence for The Art Institute of Chicago. And if that wasn't enough, he is the co-founder of hum botanical spirit and creator of BALSAM Vermouth. Now, let's get started infusing:

Cider Spice Infused Moonshine Recipe

Cider Spice Infused Moonshine Ingredients

What you'll need - 1 cup Belle Isle Premium Moonshine - 1 teaspoon whole cloves - 1 teaspoon whole cardamom - 1 teaspoon whole allspice - 1 cinnamon stick - 1 piece star anise

Here's how to make it Combine the ingredients with moonshine and infuse for 36 hours. Strain spirit through a mesh strainer and discard whole spices.

Roll in the Hay Cocktail Recipe

What you'll need - 1 cup Cider Spice Infused Moonshine - Rare Tea Cellar Cranapple Harvest Tea - 1/2 cup Laird's Applejack - 1 pint fresh apple cider - 1/2 cup pure grade B maple syrup - 1/4 cup Jean-Marc Montegottero Cider Vinegar

Here's how to make it Brew 1 quart of Rare Tea Cellar Cranapple Harvest Tea with double the tea for double the time called for (you want some bitterness to balance the cocktail). Let cool.

In a pitcher, place Laird's Applejack, fresh apple cider, pure grade B maple syrup and Jean-Marc Montegottero Cider Vinegar.

May be made ahead and refrigerated. It gets better just like banana bread. Serve over ice with a generous garnish of chopped apples, a sprig of Rosemary and optionally some salt on the side of the glass for a savory edge. It is fantastic served hot as well.