I'm not a chemist

I pulled out my iSi N20 whipper tonight, threw a bunch of stuff in it like bourbon, cinnamon, star anise, orange zest and Thai Bird chili, and did a rapid infusion. I usually don't do the whole infusion thing but I might need to do it more often. I won't get into the chemistry of rapid infusion because I'm not a chemist. The great thing about rapidly infusing something is that you don't need to plan too far in advance.

Want a rum infused with basil and lemon, but don't want to wait a couple of days for it to infuse the old fashioned way? Do it with an iSi N20 whipper. In less than five minutes you can have a deliciously infused liquor for a new cocktail. 

I threw this little cocktail together with my infused bourbon. I'm calling The Percolator. 

The Percolator 

  • 1.5 oz Cinnamon, star anise, orange zest and Thai Bird chili infused Buffalo Trace bourbon*
  • 1 oz Averna amaro
  • .5 oz Pierre Ferrand dry curaçao 
  • .25 oz gum syrup (or simple syrup)

Combine everything in a cocktail mixing glass. Add ice. Stir until chilled and properly diluted. Strain into a chilled cocktail coupe. Express a lemon peel over the cocktail and discard the peel. No garnish.

*To make the Cinnamon, star anise, orange zest and Thai Bird chili infused Buffalo Trace bourbon combine 4 oz of Buffalo Trace bourbon, two slightly crushed sticks of cinnamon, six whole star anise stars, the zest of half an orange peel and one dried Thai Bird chili into an iSi N20 whipper. Swirl everything around, then charge with one N20 cartridge for one minute and just let it hang out. Charge with another cartridge and then swirl for one minute. Very quickly discharge the whipper being careful to not lose any of the liquid.

Let everything relax for a few minutes and then strain using a fine mesh strainer into a measuring cup. There will be some sediment, so strain again using a coffee filter if you want to remove the sediment.