How To Rapidly Flavor Any Booze
on 01/11/12 at 12:07 pmBooze News
Infusing liquor is the secret to a lot of great cocktails. You can add rosemary to rum. You can add beef to rye whiskey. The possibilities are endless, but one thing is constant. It takes a long time. Days — even weeks — sealed in a jar.
But there’s a trick used by infusion masters. It takes mere minutes and the flavour profile comes out almost exactly the same as a full infusion. The device is so effective, they call it “the time machine”. Here’s how nitrous oxide makes it happen.