Rapid Alcohol Infusion (Whipping Siphon Technique)
A technique guide for rapid-infusing spirits with herbs and aromatics using an N2O whipping siphon, with tasting notes on different flavour combinations.
⏱️ Prep: 5 min
Nutrition
per per 300 g portion80
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
| 120 ml | white rum |
| 3 g | cilantro leaves |
| 8 g | Thai basil leaves |
| 8.5 g | orange peel |
Instructions
Standard recipe: Combine 120 ml white rum, 3 g cilantro leaves, 8 g Thai basil leaves and 8.5 g orange peel. Charge with N2O, swirl for 30 seconds, then allow to infuse for 1 minute total. Vent and strain.
Other flavours tried (1-minute infusion into vodka):
- Star anise: strong, smoky infusion with lots of color.
- Sliced jalapeños: very spicy infusion with strong green jalapeño character.
- Sliced ginger: light but clean flavor, similar to ginger ale (thin slices give a stronger infusion).
- Fresh bay leaves: didn't taste great on their own; needed crushing to infuse well.
- Sliced carrot: picked up a lot of color but not much flavor.
- Cocoa nibs: cloudy but very flavorful infusion — not bitter, just chocolatey (bitterness takes longer to extract than the chocolate flavor); clears up if left to settle for half an hour.