FLAVOUR GUIDE

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INFUSION
WHAT IS INFUSION?

Infusing alcohol with herbs, spices, nuts, roots and bark

dates back to early civilisation. Alcohol is much more
effective at extracting aromatic compounds than water. It
has been the primary method for creating medicines,
perfumes and beverages for centuries, with many of
today’s most famous liqueurs stemming from this
practice.
When we look at today’s alcoholic beverages, virtually
every category, from gin to tequila, uses
alcohol infusion to create a more complex final product,
and this practice has transitioned into the bartender’s
creative mindset. The methods of infusing alcohol have
become more advanced in recent years.
Still, when used correctly, each can create innovative
flavour combinations and produce various
homemade spirits and liqueurs.
UNDERSTANDING INFUSION
Infusion, in the realm of mixology, is extracting flavours and aromatic compounds from ingredients, such as herbs, fruits, spices, and
botanicals, into a solvent, usually a spirit. Over time, the spirit imbibes the essence of these ingredients, resulting in a flavoured spirit
that carries the depth and complexity of the infusing agents.

ESSENTIAL TOOLS FOR INFUSION

• Sealable Glass Jars: These containers allow the ingredients to be submerged in the spirit and being airtight, ensure the flavours meld
without outside interference.
• Fine Strainers and Cheesecloth: Vital for separating the infused spirit from the solid ingredients post-infusion.
• Muddlers and Mortars and Pestles: Useful for gently crushing herbs or fruits to release their flavours more efficiently.

TECHNIQUES AND BEST PRACTICES

1. Choosing Ingredients: The possibilities are endless – from the zestiness of citrus peels, the warmth of cinnamon and cloves, the
herbaceous notes of basil and rosemary, to the sweet profiles of fruits. Fatty ingredients like butter, oils and even bacon can also be
infused (although a specialised technique called Fat Washing must be used).
2. Duration of Infusion: While some ingredients, like chilli peppers, may take just hours, others, such as vanilla pods or certain fruits,
could require days or weeks. It's crucial to taste the infusion periodically to achieve the desired intensity.
3. Ingredient Preparation: Ingredients should be fresh and thoroughly cleaned. Some, like fruits, can be sliced to increase surface
area, while others, like herbs, might be muddled gently to release their essential oils.
4. The Ratio of Spirit to Ingredient: A higher volume of spirit may dilute the flavour intensity. Balancing the quantity of the spirit with the
ingredient ensures optimal flavour extraction.
5. Storage Conditions: Infusions should be stored in a cool, dark place to protect the flavours and maintain the quality of the spirit.
THE ART OF INFUSED COCKTAILS
Infusions open a realm of possibilities:
• Spice-infused Vodka: Imagine the warmth of star anise or the kick of black pepper, transforming the neutral profile of vodka.
• Herbaceous Gins: Elevating the botanical nature of gin with fresh herbs like coriander or tarragon.
• Tropical Rums: Imbuing rum with the sunny mango, pineapple, or coconut flavours.
• Whisky Wonders: Whisky infused with coffee beans, dark chocolate, or even smoky bacon.

BEGINNER: MACERATION

One of the easiest methods of infusing alcohol is to immerse the ingredients in your chosen spirit, known as maceration. This straightforward process can be done
in a bar, using only a few glass jars and a lot of patience. Over time, the alcohol will slowly absorb the aromatic compounds of the ingredients. The beauty of
maceration is that it is done at room temperature, so it can extract flavours from delicate fruits and flowers without breaking down or ‘stewing’ them.

INTERMEDIATE: SOUS VIDE

Sous vide, or “under vacuum”, is a technique of infusing alcohol that has become increasingly popular amongst bartenders, as it quickly produces high-
quality infusions at a relatively low cost.
Sous vide consists of cooking ingredients that have been vacuumed together in a constant temperature water bath over a set period. This can be done by
placing a vacuum-sealed bag in a water bath or container with a temperature-controlled steam environment, but the best way to do it is using a precision
cooker.
The benefit of this technique is that the higher temperature increases the infusion rate, so a bartender can have infused drinks ready within hours!

ADVANCED: NITROGEN CAVITATION

Nitrogen cavitation or flash infusion is a process that uses pressure to extract flavour from ingredients. Applying pressure to the maceration of alcohol with roots
or spices forces the liquid into cavities and increases the surface area ratio, increasing the infusion rate of alcohol.
This method is an excellent compromise between the maceration and sous vide techniques as it is rapid and works at room temperature, making it suitable for
more delicate ingredients. This method of infusing alcohol is best when extracting aromas and flavours from roots such as ginger, cacao or chillies. This can be
done using an ISI cream whipper and nitrous oxide canisters.
 MATURATION
After making spirits, distillers either store it or sell it. Put the
spirit into an oak cask, which can be used for storage or
maturation.
There is, however, a difference between storage and
maturation. The latter refers to deliberately putting the spirit in
the cask to alter its avour. This became standard practice for
whisky in the 19th century.
Now, let’s take a look of Scotch whisky as an example.
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WOODEN VESSELS
Scotland’s distillers drew on the experiences of cognac and rum, which had to be transported long distances to the UK. In the process, the
spirits acquired colour, mellowed, and developed new avours. By the mid-18th century, producers were deliberately ageing rum and cognac
for quality reasons.
Oak was preferred for casks because it’s watertight and porous. It is also strong but can be cooperate easily. The trunk of a 100-year-old tree
is sawn or split into staves, which are seasoned in the open air to remove astringent compounds. The staves are then bent into shape by
heating and wetting.
As the wood is being toasted, its sugars caramelise. This toasting must happen if you want to get avour. At this point, the cask ceases to be
just a vessel for storage or shipping and becomes an active participant in a whisky’s nal complexity.

SIGNATURE FLAVOURS AND CHARACTERISTICS

There are different types of oaks, and each gives its own signature character.
• American white oak - The widely used species is Quercus alba, aka American white oak. Most casks used for maturing Scotch are made
from this. It is high in vanillin (giving vanilla avours) and oak lactone (giving coconut avours), as well as sweet spice and marzipan.
• European oak - The other main oak type is Quercus robur, aka Spanish (or European) oak. It has higher levels of tannin, a richer colour,
and aromas of incense, dried fruit and clove. These casks are rst seasoned with sherry.
• French oak - The third species is Quercus sessili ora, aka French oak. It has a vanilla undertone and a more pronounced spiciness. These
casks will have held either wine or cognac.
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 CASK AND BARREL GUIDE
People tend to call wooden casks, barrels; however, a barrel is a speci c size and shape of cask. Put simply, a barrel is a cask but not all
casks are barrels. These are the most widely used:
• Gordas are ex-sherry and probably made of European oak.
• Butts (500l) are ex-sherry and mostly made from European oak but can be made from American White oak.
• Hogsheads (250l) are nearly always American white oak. They have extra staves and new heads.
• Barrels (180 -200l) are always American white oak; most used to mature bourbon.
Note that the largest cask permitted by law today is 700 litres.

THE MARRIAGE OF SPIRIT AND CASK

The interaction between the spirit and cask impacts 60% of a whisky’s nal avour. Initially, the cask removes the aggressive elements and
sulphur compounds in a new spirit. Some of these evaporate, while others are absorbed into the charcoal layer on the inside of ex-Bourbon
casks.
Simultaneously, the cask is breathing. Air pressure pulls the whisky into the wood and out again. With each inhalation, the liquid absorbs
avour and colour. In time, the oak-derived avours and those of the spirit begin to move together, producing greater complexity.
The intensity of those avours will depend on two things:
• The length of time the whisky has been in the cask.
• The freshness of the wood.

Bourbon can only be aged in brand-new casks, whereas Scotch whisky takes these once-used casks and reuses them.
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 CLARIFICATION
In the vast world of cocktails, the allure isn't only in the taste but
also in the presentation. The vibrancy of a Bloody Mary, the
haziness of a Pisco Sour, and the clarity of a Martini all play a
part in our drinking experience. Among these, clarity has
become a quest for many mixologists, leading to a renewed
interest in the age-old clari cation technique. As bartenders
blend the traditional with the innovative, clari cation emerges
as an aesthetic and transformative technique.

UNDERSTANDING CLARIFICATION
At its core, clari cation is removing impurities and suspended
particles from a liquid, making it clear. In mixology, this
enhances the visual appeal and can re ne the texture and taste
of a cocktail, removing any lingering grittiness or overpowering
elements. Remember that clear also doesn’t necessarily mean
colourless.
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 ESSENTIAL TOOLS FOR CLARIFICATION
1. Fine Strainers: These can remove larger particles from a liquid. Coffee lters are also helpful for ner particles.
2. Cheesecloth: A versatile tool that captures medium-sized particles.
3. Super-bag or Nut Milk Bag: These ne-mesh bags can lter out even smaller particles.
4. Centrifuge: A machine that uses high-speed rotation to separate particles from liquids, ideal for achieving a high level of clarity.

TECHNIQUES AND BEST PRACTICES

Clari cation can be achieved in many ways; however, many can be highly technical and involve hard-to-source ingredients and complex
techniques.
Below is a selection of the most common methods used in bars. For a more extensive look at the subject, Dave Arnold’s Liquid Intelligence is
an excellent look at this and many other modern bar techniques.
1. Gravity Straining: The simplest method is passing the liquid through a series of strainers, each ner than the last, using gravity alone.
2. Agar Clari cation: Agar, a gelatinous substance derived from seaweed, is combined with the cocktail. As it sets, the agar traps impurities,
which can be easily separated once solidi ed. Gelatine can also be used; however, Agar Clari cation is generally less time consuming and
demanding. It also has the added bene t of being vegan, so suitable for guests with dietary requests.
3. Milk Washing: A cocktail is mixed with milk, causing the milk to curdle. As it does, the curds trap impurities. The mix is then strained,
producing a clear liquid that retains avours but loses any colours or haziness. Milk Washing can also remove harshness and add a silky
texture to spirits.
4. Centrifugation: The most technologically advanced method, a centrifuge, spins the cocktail at high speeds. The force pushes out all
suspended particles, resulting in a crystal-clear beverage. Centrifuges are, however, prohibitively expensive for many bars.
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 CARBONATION
Carbonation is the process of dissolving carbon dioxide (CO2)
in a liquid under pressure. When this pressure is released, such
as when uncapping a bottle, the CO2 manifests as
bubbles. However, carbonating a cocktail is more than just
introducing bubbles. It's about enhancing the sensory
experience of the drink, and a burst of carbonation on the
tongue can transform an otherwise at cocktail into a lively,
memorable experience. Carbonation has long been a widely
used element in the beverage industry, with its effervescent
charm adding a unique and tactile dimension to drinks. This
effervescence enhances aroma and delivers a unique avour
pro le in cocktails.
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KEY CARBONATION TOOLS
Carbonation Rig
There are numerous ways to carbonate beverages. Selecting the best one will depend on what you plan to carbonate, the volumes you need to carbonate and, of course,
budget and other available resources (like space).
Some methods can also work better than others in speci c applications, so it’s essential to understand the properties of your chosen liquid. Below is a selection of
carbonation methods commonly used in bars.
1. HOME-MADE SYSTEM
Many bars and bartenders have opted for homemade carbonation systems that provide versatility and adaptability to requirements and budgets. There are numerous
tutorials available on how to set up a system; however, most consist of the following:
• A canister of CO2
• A regulator to control the ow of gas
• A carbonation bottle, canister or keg
• Many use “carbonator caps” – an adaptor that allows the connection of a gas hose to the carbonation bottle – often with a ball-lock connector or other connection
system. These are available cheaply online.
• Hoses, connectors and other accessories. Make sure everything you use is made of food-grade materials and rated for use with pressurised systems.

2. SPECIALTY CARBONATION SYSTEMS

Various smaller home and commercial systems are available, ranging from a simple SodaStream machine to specialised cocktail carbonators such as the Perlini
system. These systems work well; however, they need more versatility and can be expensive compared to homemade systems.
3. SODA SIPHONS
Soda siphons are handheld devices for quick carbonation, especially in bar settings. They utilise CO2 cartridges to carbonate liquids and are convenient and aesthetically
attractive but can be expensive compared to other systems.
4. DRAUGHT SYSTEMS
For bars planning on making and dispensing large volumes of carbonated beverages, draught systems (the same as used for draught beer) can be a great solution. You will
likely need professional installation of the system and the ability to batch and keg your mixes. However, once set up, this can be a highly ef cient solution.
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 TECHNIQUES AND PRACTICES
1. Chill Before Carbonating: Cold liquids are more receptive to carbonation as they can dissolve more CO2. Before introducing CO2, it’s
bene cial to chill the beverage to near-freezing temperatures for optimal results.
2. Purging Oxygen: Oxygen can compromise both the taste and level of carbonation in a drink. Before beginning the carbonation process,
ensure all air is expelled from a bottle or container.
3. Mind Your Ingredients: While many liquids can be carbonated, some, especially those that are creamy or viscous, might not hold
carbonation as effectively. Moreover, fresh juices with impurities can present inconsistencies during carbonation.
4. Adjusting Recipes: Carbonating can alter the perception of avours. Depending on the cocktail, tweak ingredient ratios to ensure the
drink maintains its intended avour pro le when carbonated.
5. Seek Clarity: Clear liquids often carbonate more consistently. While a bit advanced, centrifuges can be used to clarify juices and liquids
for a more predictable carbonation outcome.
6. Safety First: Over-carbonation can be dangerous. Always ensure you’re using the appropriate equipment and not exceeding
recommended pressures.
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 FAT WASHING
FATTEN UP YOUR SERVES

As the boundaries of traditional mixology continue to be

pushed, bartenders worldwide are turning to unconventional
techniques to rede ne our cocktail experiences. Among the
intriguing methods rising in popularity is fat washing, a culinary
technique that introduces rich, savoury undertones to drinks.

Fat washing allows bartenders to break convention and explore

new taste pro les and blends to craft sensational drinks.

Delve deeper into the creamy, luxurious realm of fat washing in

cocktails and learn what avours it complements and how to do
it effectively.
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WHAT IS FAT WASHING
Fat washing in mixology incorporates fats and oils from fruits, poultry or dairy products into spirits to infuse them with new avour. These fats can be
from things like:
• Butter
• Bacon
• Duck fat
• Olive oil
• Coconut oil
Once the infusion is complete, the spirit is chilled, solidifying the fats, which are removed, leaving their unique avours behind.

YOU WILL NEED A FEW KEY TOOLS TO SUCCEED

1. Quality Fats: Whether it's bacon fat for a smoky whiskey, coconut oil for a tropical rum, or butter for a velvety bourbon, the choice of fat is crucial.
2. Sealable Containers: These are necessary for combining the fats and spirits during the infusion process.
3. Fine Strainers & Cheesecloth: Essential for removing solidi ed fats and ensuring a clear, clean spirit. No one wants lumps in their drink.
The process of fat washing is pretty time-intensive, but the reward for your patience is a unique, dedicant liquid that can turn your drinks into genuine
showstoppers.
Follow these steps to fat wash effectively:
• Simmer the chosen ingredient you wish to incorporate into the fat/oil in a frying pan, making sure you do not burn the fat/oil as it will not taste
good.
• Pour the fat into a container with the chosen spirit you wish to infuse.
• Place the fat/spirit mixture into a freezer for 6-8 hours.
• Once you take it out of the freezer you will see the fat has risen to the top of the container and the liquid to the bottom.
• Fine strain off the fat and you will be left with a fat washed spirit with great avours.
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 GETTING THE MOST OUT OF FAT WASHING
Fat washing is a complex process, and a lot can go wrong during it. To get the very best out of every droplet of fat, you need to follow the best practices
adopted by some of the best bartenders in the world.
Enhance your fat washing capabilities by considering the following:
1. Choosing Your Fat: The choice depends on the desired avour pro le. Dairy fats like butter provide a creamy, rich note, while meats like bacon
introduce savoury, smoky undertones. Vegetable and nut oils, like olive or sesame, add nuanced, earthy avours.
2. Infusion Time: Once the fat is melted and added to the spirit, the mixture should be left to infuse. This can range from a few hours to several days,
depending on the intensity of avour desired.
3. Solidi cation and Straining: After infusion, the spirit needs to be chilled, typically in a freezer, until the fat solidi es. Using a ne strainer or
cheesecloth, the solid fat is then separated, leaving behind a spirit infused with its avour.
4. Multiple Straining: To achieve a clean, pure spirit free from any residual fat, it might be necessary to strain multiple times or even use a combination
of cheesecloth and coffee lters.

TRY THESE METHODS

• Bacon-infused Bourbon - Ideal for Old Fashioned or Manhattans, infuse American whiskey or Bourbon with bacon fat to add a savoury twist to
classic recipes.
• Butter-infused Rum - The creamy fat of butter is perfect for elevating tropical drinks or can simply be sipped on its own.
• Sesame-washed Gin - Introducing nutty undertones that pair beautifully in East Asian-inspired cocktails by washing your spirits with sesame oil.

Fat washing is more than just a fad; it's a testament to the ever-evolving artistry of mixology. While the technique demands precision and patience, the
resulting avours —rich, layered, and captivating — are worth the effort.
In the hands of the adventurous mixologist, fat washing is not just a process but an opportunity to bring many previously unexplored avour pro les into
the bar and create engaging new guest experiences.
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 DEHYDRATION
Garnish often takes centre stage in cocktail artistry, adding avour
nuances and aesthetics that capture the drinker's attention.

Among the many techniques mixologists use to perfect their garnishes,

dehydration stands out as both an art and a science that preserves
nature's bounty to create concentrated avours.

UNDERSTANDING GARNISH DEHYDRATION

Garnish dehydration removes moisture from fruits, herbs, or other
organic materials, intensifying their avours and extending their shelf
life. What results is a crisp, concentrated version of the original garnish
in taste and appearance.

Dehydrated garnishes offer textural contrast, a pop of avour, and a

preserved aesthetic that fresh garnish cannot replicate.

Dehydrated garnishes can also be a great addition to sustainable

practices in that they reduce food waste by effectively extending the
shelf life of fresh ingredients. What’s more, dehydration allows
bartenders to preserve seasonal ingredients when they are in good
supply and less expensive, which can help reduce the demand for out-
of-season produce that requires more resources to grow and transport.
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ESSENTIAL TOOLS FOR GARNISH DEHYDRATION
1. Food Dehydrator: A device designed to remove moisture from food items at controlled temperatures.
2. Oven: In the absence of a dehydrator, a conventional oven set at a low temperature can achieve similar results.
3. Airtight Containers: For storing dehydrated garnishes, ensuring they remain crisp and free from moisture.

TECHNIQUES AND BEST PRACTICES

1. Preparation: Before dehydration, fruits like apples or pears can be brushed with lemon juice to preserve colour.
2. Consistent Slicing: Uniformly thin slices ensure even dehydration and reduce the risk of some parts burning while others remain moist.
3. Temperature Monitoring: Lower temperatures for extended periods usually yield the best results, preserving colour and avour.
4. Storage: Once dehydrated, garnishes should be stored in airtight containers, preferably with silica gel packets, to absorb residual
moisture.

DEHYDRATION IN MODERN MIXOLOGY

The trend of using dehydrated garnishes is ourishing, giving mixologists a broader palette of avours and presentations to explore:
Citrus Wheels: Dehydrated lemon, orange, or grapefruit slices add aesthetic beauty and release potent citrus aromas.
Herb Crisps: Dehydrated rosemary, basil, or mint offer intense bursts of avour and can even be ground into powders for rimming glasses.
Floral Wonders: Edible owers and leaves, when dehydrated, become ethereal garnishes, adding elegance and a touch of whimsy to
cocktails.
Fruit Chips: Ingredients like pineapple, apple, or kiwi can be transformed into avourful chips, adding taste and texture to the drink.
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 SMOKING
THE MECHANICS OF SMOKING COCKTAILS

You have a lot of options when it comes to adding a smoky scent to your
drinks. This is great, as it allows creativity to showcase your style as a
bartender. Understand the different components of smoking cocktails to
use them effectively in your drink creation.
1. Wood and Plant Choices: From hickory to cherry wood, rosemary to
cinnamon, what you choose to smoke hugely in uences the nal
aroma produced. Carefully consider what avours complement the
pro le of your drink.
2. Equipment Options: You have a handful of options depending on how
you want to smoke your ingredients.
• Smoking Guns: Handheld vacuum that holds wood chips. These
chips are then lit on re with a lighter or blow torch, with the
vacuum pulling the ensuing smoke through a hose and out of the
end nozzle.
• A blowtorch and a heavy-duty surface (always adhering to health
and safety).
3. Smoking Method: There are two main ways you can incorporate the
smoke to your nal drinks
• Cloche Method: Encasing a drink under a glass dome lled with
smoke, imparting aroma to the cocktail and captivating the drinker
with a visual spectacle.
• Smoke-Infused Spirits: Pre-smoking spirits to imbue them with a
lasting smoky essence, offering consistency and depth.
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THE SMOKING ELEMENT
Once you have your equipment and drink set up, decide on what element of your drink to smoke, whether it's the liquid itself, the serving vessel, or garnish, as well as how much smoke
to inject into your drink.
These decisions can make or break your drink.
A lighter style cocktail like a Martini may only need a gesture from a smoked olive to have an effect, whilst other drinks like a Penicillin or Bloody Mary can probably hold up to having the
entire drink marinate in an applewood smoke- lled box for twenty or thirty seconds.
TRIAL AND ERROR IS KEY TO MASTERING THE ART OF SMOKING COCKTAILS
To get the most out of smoking, elite bartenders will follow best practices to ensure a quality smoke infusion. Consider these tips to offer guests the nest smoked cocktails at your
venue.
• Cold Smoking: Exposing the cocktail to smoke without heat retains the drink's temperature while infusing avour.
• Duration Matters: The longer a drink is exposed to smoke, the deeper the infusion. It's essential to strike a balance to avoid overpowering the drink.
• Glassware Considerations: Wide-brimmed glasses allow the smoke aroma to be more pronounced, enhancing the drinker's experience.
• Safety: Ensure adequate ventilation when smoking and always handle ammable materials with care. Take care to be aware of any toxicity that could be released from some
ingredients by heating or smoking.

USING SMOKE IN MODERN BARTENDING

Some of the best bartenders at the top of their game use smoke in an array of interesting ways to enhance not only their cocktails but also the overall experience of their venues.
Incorporate some of these methods to help your venue stand out.
• Interactive Experiences: Some establishments allow patrons to select their preferred smoking materials, making it a bespoke experience.
• Themed Nights: Dedicated smoky evenings where every cocktail tells a smouldering tale.
• Smoke Bubbles: From varying sizes to bubbles within bubbles, the art is ever evolving, each iteration more enchanting than the last.
Smoke bubbles are one interesting innovation that’s changing the way bars offer smoked cocktails. Filled with fragrant smoke, these bubbles burst upon contact, releasing aromatics that
enhance the drink's pro le, and provide an enchanting sensory experience.
Follow these steps to effectively use smoke bubbles and position your bar as a cutting-edge venue.
1. Creating the Bubble: Using an edible bubble formula (there are a range of options available including home-made ones), bubbles are formed and lled with smoke using a straw or
smoking gun.
2. Serving: The bubbles can either oat atop the drink or be presented alongside, waiting to be burst by the intrigued drinker.
3. Pairing: The smoke within the bubble should complement the cocktail's avour pro le, be it the rich intensity of oak or the delicate touch of lavender.
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