Pineapple Vodka – Rapid Infusion

All over the country the heat is hitting hard. From Florida to Upstate New York, the temperatures are high. I’m sure a lot of cold and  refreshing drinks are on the mind- lemonade,ice tea, mojitos, just about anything that takes  that heated edge off. But what if we took that idea of a refreshing cold drink to the next level with powerful flavors and versatility and using the rapid infusion technique.  Really, there are endless opportunities when creating mixture drinks using the rapid infusion technique. We can call it performance under pressure. Rapid infusion is incredibly  simple. Just add any pourous  flavoring ingredient, like cocoa nibs, lemon zest, rosemary or cilantro into a cream whipper and add liquid. Any kind of liquid will do: olive oil, liquor, water, juice  and then charge it with 1 nitrous oxide charger and voila! It’s that simple!  What would normally take  weeks to make or sacrifice flavor, you can now make in minutes. It’s a technique we use a lot and not just in liquids.  Its also easy to marinate chopped or small pieces of  meat quickly. There are endless possibilities for those adventurous types!

 

The people at Purity Vodka recently put a video out of a recipe they created called purity pineapple rain, and its really easy!

 

Purity Pineapple Rain: 
Ingredients for 1 pint Whipper

Fresh cubed pineapple
2 oz Purity vodka
1 oz simple syrup
2 oz soda water

 

Procedure
Place two ounces of fresh cubed pineapple into a 1 pint whipped cream dispenser with 2oz Purity Vodka. . Charge with two nitrous oxide cream chargers, swirl and then let sit for two minutes. Rapidly release the gas by venting in an upright position, and allow to sit until bubbling subsides. Strain into a highball glass filled with ice. Add simple syrup and top with soda. Garnish with the Purity infused pineapple cubes and a pineapple leaf. 

 

If you would like to see the video take a look here:
http://vimeo.com/37736183#

Bangkok Daiquiri – Rapid Infusion

Bangkok Daiquiri

A fairly straight-ahead daiquiri recipe, using rum infused with Thai basil, cilantro, and orange peel.  Though daiquiris are normally made with white rum we tried this recipe with the aged rum by Zacapa, different, but still great.

Ingredients: makes 2

150 ml rum
10 grams Thai basil
5 grams cilantro
10 grams orange peel (pith removed)
Cream whipper
N2O charger
1 oz simple syrup 1:1 (can be increased to 1 1/2 oz for a sweeter drink)
1 1/2 oz strained fresh lime juice
Pinch salt

Technique:

Add the rum, Thai basil, cilantro, and orange peel to the whipper and charge with N2O.  Swirl the whipper for 30 seconds, allow to rest for 30 seconds more, give it a final swirl and vent the N2O to atmosphere.  While venting, hold the whipper upright so the liquid stays inside. If possible, let rest another 30 seconds.  Open the whipper and strain the infused rum into a metal shaker. Add simple syrup, lime juice and salt and shake vigorously with plenty of ice for 12-15 seconds.  Strain into 2 coupes.  Drink.

Rapid Infusion Using a Whipped Cream Dispenser

High Pressure Rapid Infusion 

A new technique that has recently starting gaining a little more popularity, with many chefs and bartenders  is rapid infusion. Not only is it simple and inexpensive but it is also fast. Using this technique with a whipped cream dispenser captures the fresh raw compounds of solid ingredients and it doesn’t require any heat.  Using what we traditionally called a Whipped Cream Dispenser, isn’t just for whipped cream anymore! The basic process is pretty simple, for example, if you are infusing a cocktail, maybe vodka for instance, or maybe you just want to make your own syrup. Start with whatever liquid you choose inside the dispenser, next you’ll add your ingredients, the ingredients is totally up to you( maybe mint, rosemary, jalapenos..) Charge it with a N2O charger, wait about a minute and give it a good swirl, then vent the gas out of the whipper,  holding

the whipper in the upright position and strain the infused liquid.

With most infusion techniques, the time of infusion depends on the ingredients and the results you are looking for, but usually we recommend one minute as a good place to start. But play around with times, to find your desired result.  Always use warm or room temperature foods and liquids for the most flavor, as cold ingredients will result in a less flavorful, weaker infusion.

Tips for Success

  • Vent Quickly – A rapid release of gas forces the gas to penetrate more quickly. Be sure to capture any liquid that escapes by cupping the nozzle while holding the whipper in the upright position.
  • Precision and Control –  Brands like Ultra Purewhip, SFG and ISI cream chargers contain 8 grams of pure N2O gas, delivering consistent infusions every time.
  • Compact and Economical – Vacuum packers used to create rapid infusions can set you back up to $1,000 and take up a lot of kitchen space. We sell whipped cream dispensers any where from $29 to $115,, they are  affordable and compact enough for any kitchen or bar.
A whipped cream dispenser can be used to create infusions for savory, pastry, and mixology. The technique is universal.


Savory – You can infuse olive oils or vinaigrette’s with herbs that are good for dipping, marinating, salad dressing and cooking.We have heard also from some customers that they put  chicken or beef into their dispenser and put their favorite ingredients and use the rapid infusion technique with this as well, it works, and its fast!
Pastry -Infusing water or milk with flowers, herbs,spices, fruit or vegetables to create bold flavors. Infusing milk products and creating icecream, is a real favorite. (Bacon ice cream anyone?)

Mixology – Mixologists have found using a whipper an essential tool now in every successful bar, making truly unique drinks and flavors.  Start by making a simple syrup recipe with water and sugar, then add your ingredients among other thing…

 

From the busy executive chef downtown to any person interested in experimenting with great flavors  anyone can be trained to use these whippers, and make their own rapid infusions, making their own unique mixtures and flavors.  If you have a infusion you’d like to share with us, we’d love to hear it!