Ever since you posted the old fake-gin recipie, I've been thinking along the same lines (Ashni and I don't drink, although we do cook with alcohol). I would either

1) boil all of the spices and reduce the hell out of the resulting liquid, or
2) use food-grade glycerin for the extraction (this works for vanilla, but takes about twice as long as alcohol).

(Let me know if you actually end up doing this - it might get me off my ass about it.)

-Nameseeker