Allspice dram (amazing in a Manhattan, replacing 1/2 the vermouth for a winter cocktail)
Easy blood orange liqueurs (meh)
Blood orangecello (still aging)
Caraway liqueur (fun to make but can't think of much use for this... I mean etf it tastes like caraway)
House bitters (aromatic ala angostura, really good)
Meyer limoncello (still aging)
Waiting for spring flavors to kick in. Have my mind set on strawbery/rhubarb bitters, lemongrass infusions, honeycomb liqueur, etc.
Also have made bottle-conditioned (aka naturally fermented) ginger beer. My advice: use plastic bottles. They have a tendency to explode and exploding plastic is much more safe than exploding glass. Learned that the hard way.