- 1/4 cup caraway seeds (1 ounce)
2 cups rye whiskey
In a small skillet, toast the caraway seeds over moderate heat, tossing, until fragrant and just starting to brown, about 4 minutes. Transfer to a plate and let cool completely.
Combine the toasted caraway seeds and rye in the canister of a 1-pint whipper. Seal the siphon and charge it with one cream (N20) cartridge. Shake the siphon to distribute the gas. Let stand at room temperature for 1 hour.
Turn a cup upside down over the nozzle to catch any liquid. With the siphon in an upright position, very gently press the handle to release the gas. When all the gas has been released, unscrew the top and strain the caraway-infused rye into a glass bottle or jar.