Maceration is the process of extracting chemical compounds from solids by leaving them to soak for a period of time.
-Infusing them is quite easy: soak in alcohol, herbs, spices, fruit or dried fruits to obtain the desired flavours. Once you have achieved this, strain the solids, bottle the liquid and label the product.
-Heat, pressure and movement can help to obtain more extraction.
▫️HEAT helps the cells of the botanicals to open up, allowing the alcohol to extract the desired flavours.
▫️ You can obtain that heat using a BAIN-MARIE or by leaving the infusion in a warm place.
▫️PRESSURE makes the alcohol penetrate into the botanicals that are being infused, for example, you can vacuum seal all the ingredients and heat at a low temperature for 2 hours.
▫️When you use this method and finish cooking, you need to finish it with a cold bain-marie with ice and water.
▫️SHAKE the container a with the infusion a few times a day.
☑️ TIPS:
▫️If you don´t know how much solid product to put in, always add a little more and try it every 4-6 hours.
▫️The higher the alcohol content, the more extraction there will be.
▫️As a spirit to use, vodka is the best option because it is neutral and does not add flavour. However, you can use almost all alcohols, knowing that each alcohol will add different notes to the flavour.
For example, here we show you:
– LONDON DRY GIN AND GREEN TEA:
▫️8g of green tea for every 700 ml of gin.
▫️Infusion time: 2 hours
– VODKA KRULOWA AND LEMON PEEL:
▫️Rind of two lemons + 700 ml vodka.
▫️Infusion time: 3 to 7 days
– BOURBON WITH APPLE:
▫️650 grams of chopped apples + 700 ml Bourbon.
▫️Infusion time: 1-2 weeks
❤️ We hope that you like it and if you try it, we would be delighted to see your photos of the process through the Instagram and Facebook networks. Don´t forget to tag us so we can do it: @sanzcocktails.
– At www.sanzcocktails.com you can find many more recipes.
Thanks to our Brand Ambassador Luis Inchaurraga for sharing his knowledge with all of us.
Video: Ave Mono
Location: House of Mixology
Music: Jason Shaw ‘Acoustic Blues’ Under Creative Commons 3.0 license (CC BY 3.0 US)
The passion displayed for Agave spirits in Mexico is something that we find really striking. It is a real pleasure for us to talk to a star bartender, who loves his country, loves his profession, loves what his land provides and who has found a way to express all of that through cocktail making Arturo Ochoa […]
Pairing a good book with a drink that accompanies you along the trip is the plan we want to suggest today. How many things are going your way? Allow your mind to completely switch off. Look for a nice spot in your home that is comfortable and peaceful. We recommend enjoying the process to create […]
Presentation of our Purefruit for cocktail making, gastronomy and hospitality press in general We tasted and mixed them and tested their complete versatility with the assistance of Luis Inchaurraga An event carried out with a small group with a large influence on the world of communication in the hospitality sector at which we were able to enjoy the complete range of Sanz […]
