Brie - Paprika AND grape leaves on Saint Maure? Watch out not to mask the wonderful natural flavor of this cheese. Saint Maure really doesn't need much - is it usually packed full of its own flavor and aroma.
Traditionally there is some soaking of the leaves. It softens them and can deliver flavors, yeasts and rind pH changes to the cheese, as well as humidity to protect them and help bacteria grow. Basil may be overpowering and it also very thin so the rind may grow right through it (happened to me with sesame leaves which are about the same thickness). It also browns and spoils rather quickly and very sensitive to temperature changes.
I like your idea #4 the best - Grape Leaves steeped in Cointreau. I think that citrus flavors go very well with lactic goat's cheeses. I recently did a Chèvre with lemon oil and Herbes de Provence and it was yumm (mind you, this wasn't an aged cheese, just a simple Chèvre strained for a couple of days). In the same batch I did another Chèvre with Pimenton and olive oil. (photo below) I find that Pimenton (Spanish sweet Paprika) is far more gentle and compatible with goat's cheese than the classic Hungarian Paprika variety.
Nitai - if you don't want to use alcohol, there are some interesting alternatives to think of; how about apple or pear cider? Balsamic vinegar or sherry vinegar can do quite amazing things too but need to be applied with care not to overwhelm the cheese (diluted and salted I suppose, vinegar has a pH level of 3-4 so you don't want to kill your rind). You can also use olive oil or truffle oil or lemon oil.