Rapid Infusion Timing Tips: Rum Test

Whipping-siphon test notes comparing N2O vs CO2 and infusion times for herb-infused rum.

Nutrition

per per 300 g portion

Calories

Protein

Carbs

Fat

Use N2O, not CO2 — CO2 can leave residual carbonation/off-flavor in the liquor; N2O won't (it may add a slight sweetness that flashes off quickly at room temperature).
Venting the whipper quickly vs. slowly didn't make a clear difference in tests, though quick venting is believed to work better due to the more violent bubbling effect.
Room-temperature rum made a much stronger infusion than cold rum.
Test: infusing orange peel, Thai basil and cilantro into rum for 30 seconds, 1, 2 and 3 minutes (swirling every 30 seconds). One minute tasted best; 30 seconds was weak; 2 minutes was slightly bitter; 3 minutes was bitter and grassy — the optimum time varies by ingredient.
Standard batch: 120 ml liquor in a 1-liter whipper with one N2O charger. Tripling the liquid to 360 ml gave a better-balanced but weaker infusion (fixed with a second N2O charger). Using 2 chargers on the standard 120 ml batch made a harsh infusion.
Crushing green herbs before infusing can cause the infusion to brown over time; ascorbic acid may help but will also alter flavor.