Ten days prior to our departure and this post has NOTHING to do with driving the Camry To LA but there certainly was food and drink involved! And so it seems an excellent opportunity to test the process of uploading pictures, blogging etc so we can be efficient on the road.
iSi North America has been working with Purity Vodka on bringing knowledge of rapid infusion of liquor to the mixologists of the world. As you might expect, using the pressure of compressed gas in a cream whipper or “Gourmet Whip” allows you to infuse the flavor of the ingredients into vodka in just a few minutes, rather than weeks. Thanks to folks like Dave Arnold at The French Culinary Institute and others we were able to “go to school” on YouTube and plan a party with some long time friends to test some infusion ideas. We got out the Gourmet Whip, some other equipment, bought some cacao nibs, rosemary and fruit and went to town infusing vodka.
The Menu:
Rosemary Martini
- Rosemary leaves chopped
- 3 oz vodka
- Charge
- Swirl for 30 seconds and let rest for 2 to 3 minutes
- Discharge and strain.
- Add to pitcher or cocktail mixer with ice. Pour in glass and garnish with rosemary
Pineapple rain
- 2 oz Pineapple-infused vodka
- 1 oz simple syrup
- 2 oz soda water
- Place 2 oz fresh cubed pineapple into an iSi canister with Purity Vodka. Double charge and let sit for 2 minutes. Rapidly release the gas and allow to sit until bubbling subsides. Strain into a highball glass filled with ice. Add simple syrup and water.
Berry rush
- 3 oz Blueberry Infused vodka
- 3/8 oz fresh lime juice
- 3 barspoons cherry syrup
- Place 2 oz of fresh, halved blueberries into an iSi canister with vodka. Double charge and let sit for two minutes. Rapidly release the gas and allow to sit until bubbling subsides. Strain out solids. Add all ingredients to a cocktail shaker filled with ice, shake until ice cold and double strain into a rocks glass filled with ice. Garnish with lime zest-wrapped skewer of vodka infused blueberries.
Chocolate infusion
From Dave Arnold French Culinary Institute – see video to see how easy this is.
Use ½ liter Gourmet Whip
Ingredients: 75 grams of cacao nibs, 500 ml vodka and 2 chargers
- Put in nibs in the charger
- Add 500 ml room temperature vodka
- Charge twice. Wwirl. Let rest for a minute and a half. Vent as quickly as possible when you vent
- Let the bubbles settle for a minute
- Strain. Flavor intensifies over a few minutes. Can filter through a coffee filter or let it settle for 30 minutes.
- Cocktail:
- Ice in glass
- Tiny bit of simple syrup
- Pour in infusion add a pinch of salt
- Stir then squeeze a bit of lemon.
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Our favorites? Hands down the Chocolate Infusion and the Rosemary Infusion. Cherry syrup? Leave it to the Shirley Temple drinker! A great time was had by all!