The Mixology Talk Podcast, Episode #162
It’s one of the easiest “mixology” techniques there is! This week we’re talking all about infusions and how you can easily make them for use in your cocktail creations.
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In today’s Episode, it’s all about Infusions!
For the month of October you’ll see a lot of infusions on A Bar Above – from easy ones (like this tea-infused Gin Old Fashioned cocktail) to stuff that’s a lot more advanced (hint: that’s the next podcast episode.)
Making infusions is such a fun and easy technique to use at your bar, because it literally could NOT be any simpler. Your morning coffee or tea is, in fact, an infusion!
- You own an awkwardly large number of wine keys.
- You over-tip just about everywhere you go
- You’re strangely possessive of pens – even the cheap ones
… listen in to the podcast for five more!
The Basics of Infusions:
Behind the bar, the two kinds of infusions you will find the most often are infused syrups and infused spirits. And many of the things you buy for your backbar are already infused – from liquors (infusions + sweetener) to amari (bitter infusions) to bitters (super concentrated bitter infusions), infusions are happening whether you are doing them or not!
Watch (or Listen) to Learn:
- What flavors are good choices for infusion and what aren’t
- The basics of making infused syrups and infused alcohols
- Ways to speed up your infusions without ruining them
- Why you should NEVER infuse alcohol on the stovetop… but you can infuse syrups that way!
Stuff we Mentioned:
Nerdy Infusion Techniques:
- Using Sous Vide for Infusions
- Comparing Nitro infusion vs “conventional” infusion techniques
- What’s better for introducing apple flavor – Muddling, Infusions, or flavored syrups
Want to infuse with us? We’re making a bunch of infusions and you can join us in the Facebook group. Head here to join & to see the video where we’re getting our infusions started.
Want to win some free bar tools? Bartenders & professionals go here and everyone else go here for each monthly contests in each group. All you have to do is show us a picture of ANY infusion, and tell us what’s in it, and we’re picking winners at random. Easy peasy!
Straining out an infusion?
Don’t forget: Our swanky stainless steel fine strainer is the perfect choice for straining all the little bits out of your infusions, whether you’re working with fruit, tea, or pretty much anything else! Use code “Infusionmonth” for 15% off! (And shipping is always free over $50!)
FINE MESH COCKTAIL STRAINER
Made with an extra fine mesh and double-welded handle, this strainer is made to last! Bigger cone lets you strain faster while still catching every last particle of ice, pulp, etc. This will be the last fine strainer you ever buy!
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Thanks for Listening!
What are you infusing? Have you done Sous Vide infusions? Let’s hear all about your tips in the comments!