I think soaking in vodka would work well. Long contact time with the leaves could give you an astringent or vegetal flavor, so I'd say the best bet would be a very "thick" infusion with lots of leaves in a relatively small amount of booze for a relatively short time, maybe a day (taste regularly until it's good) and then filtered. Doesn't need to be a super fine filter, some leaf bits are probably fine. You will also probably get better results with high-proof vodka or Everclear.
My only concern would be that an infusion like this doesn't always have great flavor stability, and may change over time. But I think that's going to be the case with just about any method.
Fermenting: Uwharrie Mountain Mead, Novemberfest
Conditioning: Bohemian Pilsner
Drinking: Edwort's Apfelwein, Motueka Wheat, VIP ESB, RBC Hidden Pipe Clone, Naked Red