“ will typically shift flavor toward the high notes,” says Arnold, “and shift away from the base notes. “Dried hardened ingredients, not as much,” he says, although he does have a recipe for a piña colada variant that features vodka rapid-infused with toasted shredded coconut.Īs a general rule, rapid infusion extracts more bright flavors and fewer spicy and bitter flavors than slow infusion. In a basil infusion, you want it to be the freshest basil experience possible, and the pressure process is the way to get that.”Īlex Felland, the operations manager at Fresco, a restaurant and lounge in Madison, Wisconsin, agrees that fresh ingredients-specifically, those containing water-are the best for rapid infusions. “That color is amazing.”Įamon Rockey, who teaches a class on rapid infusion at the Institute of Culinary Education in New York City, where he serves as the director of beverage studies, says, “It’s a great way to capture beautiful fresh flavors. “For their first try, tell people to do fresh turmeric,” he tells SevenFifty Daily. “You can cycle through 10 iterations of a recipe in one day,” Arnold says in his book. Fruits and herbs are common infusables, but anything is fair game. The speed of the infusion lends itself to experimenting, trying new flavor combinations and seeing what works. Then unscrew the top, wait for the bubbling to die down, and strain the solids out of your infused spirit.
After a few minutes, with the whipper upright and holding a cup over the nozzle to catch any wayward spray, squeeze the lever to vent the pressure rapidly. Then charge with a second cartridge, raising the pressure even higher. Then insert a nitrous oxide cartridge, charge the whipper, and shake it.
The basic procedure is as follows: In a clean iSi cream whipper, combine a spirit and a flavorful solid ingredient, cut into pieces to expose a lot of surface area, and seal the whipper snugly. Both steps of the procedure disrupt the pores of the solid material, and moving the liquid back and forth facilitates the extraction of flavors. Pressure forces the gas into the liquid and the liquid into the solid dropping the pressure back to normal causes the liquid to bubble back out of the solid. In his book Liquid Intelligence, which has played a significant role in popularizing such innovative techniques, Dave Arnold writes, “Rapid infusion is neither better nor worse than traditional long-term infusion, just different.” Arnold’s preferred method uses pressurized nitrous oxide gas in a whipped-cream siphon (a cream whipper costs about $100 and a box of 24 charger cartridges is approximately $20).
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