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)
Spherification is a culinary technique that is used to encapsulate a liquid or cream in a thin membrane with a gelatinous texture. The sphere can be used to contain wines, vinegars, creams, etc. and of course, fruit purées!. If the spheres are small, they are normally called caviar, fake caviar or pearls Spherification is a reaction that is […]
Try these 5 cocktail recipes with white chocolate The world of mixology is an endless universe of flavours and combinations. Can you imagine mixing Sanz white chocolate with tequila, rum, pisco or sake? It seems like a bold combination, no? Well, today we are inviting you to embark on a journey of exquisite flavours with these […]
What is liquid nitrogen used for? Using it, you can almost instantly freeze any product it comes into contact with, this also means that the texture changes. ✔️ You need to know that ingredients with a higher fat contain obtain great results, for example, sorbets. -The use of this technique in cooking is well-known although relatively […]
