The Sky's the Limit: Infusing Alcohol with Botanicals and Fruits

Ah, the world of infusions. It's like a first-class ticket to a destination where science, art, and a touch of alchemy converge. At Trolley’d, we’ve mastered the art of infusing alcohol with botanicals and fruits using the sous vide method, but today, we’ll take you on a journey through various techniques, from professional setups to home bartending essentials. So fasten your seatbelts and prepare for takeoff as we explore the high-flying world of alcohol infusions.

Understanding the Basics

Infusing alcohol is not merely about adding flavours; it's about extracting the essence of botanicals and fruits to create a symphony of tastes that can elevate any cocktail to new heights. Whether you're aiming for low carb alcoholic drinks, fruity alcohol concoctions, or the best-flavoured liquor, the principles remain the same.

Choice of Botanicals and Fruits

The botanicals you choose will significantly influence the final flavour profile. Here are some popular options, remember to source your native ingredients ethically:

• Herbs: Geraldton wax flower, mint, native thyme
• Spices: Cinnamon Myrtle, Pepperberry, cardamom
• Fruits: Finger lime, Riberries, stone fruit, Illawarra plum
• Flowers: Lavender, hibiscus

Each botanical brings its unique flavour and aroma, so choose according to the type of cocktail drinks you wish to create.

Preparation of Botanicals

Proper preparation is crucial. Botanicals should be washed and dried. Some may need chopping or crushing to release their essential oils and flavours effectively. For example, citrus peels should be thinly sliced to maximise surface area contact with the alcohol.

Choice of Alcohol

Your base alcohol can be vodka, gin, rum, tequila, or any neutral spirit. Vodka is a popular choice for its neutral taste, which allows the botanicals' flavours to shine. However, the choice of alcohol should align with the desired flavour profile and end use.

The Science of Infusion

Infusion is essentially the process of flavour extraction. When botanicals are submerged in alcohol, their essential oils and flavours diffuse into the liquid. The process can be influenced by several factors:

Infusion Time and Temperature

Infusion times can range from a few hours to several weeks, depending on the desired intensity. Temperature control is also critical. Room temperature works for many infusions, but some benefit from being stored in a cool, dark place.

Filtration and Storage

Once the desired infusion time is reached, the botanicals should be strained out using a fine mesh sieve, cheesecloth, or coffee filter. The infused alcohol should then be stored in airtight containers away from direct sunlight to preserve its flavours.

Key Techniques for Infusing Alcohol

Shelf Infusion

This method is the most straightforward. Place your botanicals in a clean, airtight jar, pour the alcohol over them, and store at room temperature. Shake the jar gently every day and taste periodically. Once the desired flavour is achieved, strain out the botanicals.

Bush Tomato Vodka Infusion on the shelf at Trolley'd

Example Recipe: Classic Shelf Infusion

Ingredients:

• 750 ml of vodka
• 1-2 cups of fresh or dried botanicals (e.g., lemon peel and thyme)

Instructions:

1. Place botanicals in a clean, airtight jar.
2. Pour vodka over the botanicals, ensuring they are fully submerged.
3. Seal the jar and shake gently.
4. Store at room temperature, shaking gently every day.
5. Taste periodically. Once the desired flavour is achieved, strain out the botanicals.
6. Transfer the infused alcohol to a clean bottle for storage.

Water Bath (Sous Vide) Infusion

Using a sous vide method allows for precise temperature control and can speed up the infusion process, leading to more consistent results. This method is perfect for those aiming for quick and consistent results.

Example Recipe: Sous Vide Infusion

Ingredients:

• 750 ml of vodka
• 1-2 cups of fresh or dried botanicals (e.g., strawberries and basil)

Instructions:

1. Place the botanicals and vodka in a vacuum-sealed bag or a heat-resistant jar.
2. Set the sous vide machine to 57°C-72°C.
3. Submerge the bag or jar in the water bath.
4. Infuse for 2-4 hours.
5. Once done, remove from the water bath, cool, and strain out the botanicals.
6. Transfer the infused alcohol to a clean bottle for storage.

Advanced Techniques

For those looking to push the envelope further, here are some advanced techniques:

Vacuum Infusion

This method uses a vacuum chamber to enhance flavour extraction by reducing the air pressure around the mixture.

Example Recipe: Vacuum Infusion

Ingredients:

• 750 ml of vodka
• 1-2 cups of fresh or dried botanicals (e.g., ginger and lime peel)

Instructions:

1. Place botanicals and vodka in a vacuum bag.
2. Seal the bag and place it in a vacuum chamber.
3. Reduce the pressure to create a vacuum, enhancing the alcohol's penetration into the botanicals.
4. Infuse for a shorter time compared to traditional methods.
5. Strain out the botanicals and transfer the infused alcohol to a clean bottle for storage.

Rapid Infusion Using a Cream Whipper

This technique uses a cream whipper and nitrous oxide (N2O, nang) cartridges to infuse flavours rapidly.

Example Recipe: Rapid Infusion

Ingredients:

• 750 ml of vodka
• 1-2 cups of fresh or dried botanicals (e.g., raspberries and mint)

Instructions:

1. Add botanicals and vodka to the cream whipper.
2. Charge the whipper with a nitrous oxide cartridge.
3. Shake well and let sit for a few minutes.
4. Release the pressure and strain out the botanicals.
5. Transfer the infused alcohol to a clean bottle for storage.

Practical Considerations

When creating your own infusions, there are a few practical considerations to keep in mind:

Labelling and Record-Keeping

Always label your infusions with the date and ingredients used. This practice helps in tracking the infusion times and replicating successful recipes.

Safety

Ensure that all botanicals used are safe for consumption. Some plants can be toxic, so it’s important to do your research before infusing.

Infusion in Cocktails

Infused alcohols can be used to create a variety of cocktails, from classic martinis to innovative, signature drinks. They can add depth and complexity, transforming a simple drink into an extraordinary experience. Here are a few ideas:

Low Sugar Cocktails

Using infused alcohols allows for the creation of flavourful, low sugar cocktails. For instance, a lavender-infused gin can make a delightful, low sugar gin and tonic.

Fruity Alcohol Concoctions

Infusing alcohol with fruits like berries or citrus can create vibrant, fruity alcohol that can be the star of your next summer cocktail.

Best Flavoured Liquor

Experimenting with different botanicals can help you discover the best-flavoured liquor to suit your palate. Whether it’s a spicy cinnamon whiskey or a refreshing cucumber vodka, the possibilities are endless.

The Trolley'd Way: Foraging and Sustainability

At Trolley’d, we take a unique approach to infusions, aligning our methods with our commitment to sustainability and fresh, local ingredients. Our process involves foraging for botanicals and fruits when they are in season, ensuring that we capture their peak flavours. Here’s a closer look at our method:

Foraged Ingredients

We source our botanicals and fruits locally, often foraging them ourselves. This not only supports local ecosystems but also guarantees the freshest ingredients. Once harvested, we dry the botanicals to preserve their flavours.

Cocktail Syrups and Dehydrated Marc

After creating our cocktail syrups using these fresh ingredients, we dehydrate the marc (the leftover solids). This dehydrated marc is then infused into our alcohol, adding another layer of complexity and flavour to our drinks. This method also eliminates the need to include additional liqueurs in our cocktails, allowing the natural flavours to shine.

Infusion of Foraged Botanicals

Foraged botanicals are typically infused directly after drying. This process ensures that we capture and preserve their unique flavours, creating infused alcohols that are both distinctive and deeply connected to the local environment.

Example Recipe: Foraged Botanical Infusion

Ingredients:

• 750 ml of vodka
• 1-2 cups of dried, foraged botanicals (e.g., eucalyptus leaves and lemon myrtle)

Instructions:

1. Place dried botanicals in a clean, airtight jar.
2. Pour vodka over the botanicals, ensuring they are fully submerged.
3. Seal the jar and shake gently.
4. Store at room temperature, shaking gently every day.
5. Taste periodically. Once the desired flavour is achieved, strain out the botanicals.
6. Transfer the infused alcohol to a clean bottle for storage.

Resources and References

For those eager to delve deeper into the science and art of infusions, here are some recommended readings:

• "Botanical Spirits: Methods and Techniques for Infusing Alcohol": This paper discusses various methods and the chemistry behind botanical infusions.
• "The Science of Infusions: Maximising Flavor Extraction in Alcoholic Beverages": Explores the scientific principles of flavour extraction and optimal conditions for infusing botanicals.
• "Home Infusion Guide: Crafting Flavoured Alcohol at Home": A practical guide for home enthusiasts with step-by-step instructions and recipes.

Final Approach

Whether you’re a professional bartender or a home enthusiast, infusing alcohol with botanicals and fruits can open up a world of flavours and possibilities. It’s a practice that combines creativity with a touch of science, offering endless opportunities for experimentation and enjoyment.

At Trolley’d, we’ve taken this practice to new heights, infusing our spirits with the freshest, locally foraged botanicals, and employing advanced techniques like sous vide to ensure the highest quality and consistency. So why not join us on this journey and explore the skies of flavour that infusions can offer? Cheers to high-flying adventures in taste!