Where I'm from, in the summer (but not so late as now, usually in July) we make "ratafia" using strong distilled spirits made from the crushed grape residue from wine production. To that, we add herbs and, most characteristically, green walnuts, and we leave it in a glass bin outside for 8 weeks. Some people even age it in wooden barrels after that.

We definitely water it down to be 30-40% maximum, though, unlike what you crazy people do with rakia!