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Earlier this year I bought a whipped cream maker and promptly used it to make a lazy girl’s Ramos Gin Fizz. During my research I found that a whipped cream maker has more uses for booze, it can fast infuse spirits in seconds by using the pressure inside the canister to push flavors into the liquor. So cool.
I’ve previously made grapefruit and tarragon infused vodka and love it so much I’ve wanted to introduce it to anybody that showed the smallest interest but it takes six days and I cannot tell the future. So I decided to test a few infusions and do a side by side tasting of the slow and fast versions to see how they compared.
I made slow and fast versions of Cucumber Jalapeño Tequila, Pineapple Ginger Rum and Grapefruit Tarragon Vodka. For the slow infusions I put the ingredients in a jar stored in the fridge for six days, taking a second to swirl the ingredients once a day then I strained them through a fine mesh strainer.
To make fast infusions you put your spirit and flavorings into your whipped cream maker. Put the lid on and charge it with your gas canister. Swirl (don’t shake) the canister for 30 seconds then let it rest for 30 seconds. Carefully, discharge the gas by leaving the canister upright (you want to keep the liquids inside) and slowly pulling the trigger, make sure to point the nozzle away from anything important like delicate stemware or your face. Then remove the lid and pour the ingredients through a fine mesh strainer. Why the swirling and resting for 30 second increments? I’m not sure but Cooking Issues and a few other sources recommend that so I go with it.
Results? My tasting panel (um, myself and Scott) took careful notes. The slow infused gin had more tarragon and more bitterness from the grapefruit peel. The slow infused tequila carried lots of green notes from the cucumber that the fast infusion didn’t show. The slow infused rum showed a little more pineapple, but the fast infusion had a much stronger ginger note. I’m not sure if the fast infusion is better at getting ginger flavor out or if the ginger I used was better, but it was such a clear difference that I might try again to see how it compares.
The winners were the slow infusions, at least for now. I’ll just have to learn to plan ahead if I want people to try Salted Tarragon Greyhounds. (You should make some, I’ll wait.) I think that the recipes could be adjusted to create better results for fast infusions, but I’m wondering if there are some things that just cannot be rushed. Clearly I’ll need to do a lot more research. It’ll be tough to sip so many variations on infused liquor but, for you, I’ll be tipsy any time.
While we were at it I did a fast infusion recipe that I saw demonstrated at the Northwest Distillery and Cocktail Festival by Jay Kuehner. He talked through his recipe so here is the best I could do from my notes from the night. He made enough for six cocktails:
Smokey infused whiskey
1x lapsang souchong tea
3 vanilla beans
I made a smaller amount and used about 1/4th of a 750 ml bottle of whiskey, one vanilla bean split and cut into a few shorter segments and two pinches of loose tea. I strained the result and then poured it through a coffee filter to also get the the vanilla beans and smaller specks of tea. The tea imparted a nice smokey flavor into the whiskey and though the vanilla wasn’t too apparent in the flavor it imparted a lovely vanilla nose. It vastly improved my unfortunate choice of whiskey (which shall go unnamed).
Have a favorite infusion recipe? Please share it, I have jars and fridge space that need filling.