After taking a class on infusions and experimenting a bit I’ve decided to write some brief notes on the idea of alcohol infusions.
What’s in an Infusion?
There are 3 parts to every drink:
When I think of how to model a drink the same strategies apply as designing any system. You want extensibility in the sense of having room for more flavor. You want polymorphism: one ingredient may light up different tastes at different times. Encapsulation is present in the form of using an air tight container. With these building blocks in place any thing should be possible.
Palates & Taste Evolution
A person’s taste palate change every few years. For instance I began as a gin & tonic person then vodka & soda. The past year I’ve been a Moscow Mule person, but I’ve been edging towards bourbons and rye whiskeys recently.
“Infusing is like cooking, you can’t go wrong.”
Rules of Thumb
- Don’t infuse anything for more than 2 weeks.
- Let is sit for a few days and constantly taste.
- Citrus should be in every drink.
- Yerba Matte or Earl Grey teas
- Frozen berries (Probably good with gin or vodka)
- Cinnamon Cloves (Create your own version of Fireball)
- Maple Syrup