Infusion Calculator
Rapid infusion techniques for cocktails and spirits
Sous Vide Configuration
Select your carrier and ingredients
Carrier
Ingredients (Multi-Select)
Temperature
60°C
Time
1-2 Hours
Blueprint: Precision Thermal Extraction
Uses controlled low-temperature heat to increase the solvent's kinetic energy, allowing it to penetrate cell walls gently. Unlike boiling, this method preserves fresh volatile aromatics (top notes) while extracting deep flavors, creating a shelf-stable syrup, oleo, or infusion without "cooked" notes.
Lab Protocol
1. Prep: Slice ingredients thinly to maximize surface area. Zest citrus (avoid white pith), gently bruise herbs.
2. Seal: Combine carrier and ingredients in a vacuum bag.
3. Cook: Submerge fully in the water bath at 60°C
4. Timer: Cook for 1-2 Hours
5. Shock: Immediately transfer the bag to an Ice Bath for 15 minutes.
6. Strain: Filter through a fine mesh or Superbag.
Alcohol Warning: Never exceed 70°C with alcohol carriers - bags may burst.
Danger Zone: 55-60°C temperatures can promote bacterial growth if infusion exceeds 4 hours.
Sugar Content: Dissolve sugar directly in the bag during cooking for syrups.
Glycerine: Highly viscous - needs warmth to penetrate. Excellent for non-alcoholic bitters.