A bunch of years ago I tried to sell a book on infusions, because there weren't any at the time. In some ways I'm glad it didn't sell, because my cocktail knowledge and abilities are so much better now that I would have been embarrassed by many of the cocktail recipes you were supposed to use after the infusions were done.
But I did do enough recipe development that I learned the timing for a lot of infusions. In my latest post for FineCooking.com, I list the quantities of spicy things like pepperonchini, peppercorn, chili peppers, and horseradish to make a 1-day infusion.
Then you can add those to tomorrow's Bloody Mary.
When I was working on the book, I had all the different infusions sitting around and decided to dump them all into the drink at the same time. It was pretty amazing how you could clearly taste each infusion separately, rather than them being all muddled together into one new flavor.