Walk into any big box liquor store and you’re likely to see shelves and shelves of colorfully packaged vodkas with flavors ranging from “cookie dough” to “Swedish fish.” Though marvels of flavor chemistry, these spirits often taste cloying or artificial, and aren’t good for much more than a novelty shot. Homemade infusions, however, are a completely different story, and have the added benefit of letting you control the outcome.
Everclear is an even better option than vodka, if you can get it. I have the zest of Meyer lemons for limoncello, just as soon as I can get some.
If you’re looking to speed up the process, you need are the ingredients you’d use anyway and a whipping siphon. You’ll also need some nitrous oxide (N2O) chargers for the siphon to get the job done. The siphon is designed for whipped creams and toppings, but it works great for infusions as well. The video shows you how it’s done:
Alcohol has been part of human existence for millennia. Alcoholic beverages are an integral part of human culture. Like the wines consumed in Jewish and Christian rituals, these drinks have ceremonial and religious uses. Until the nineteenth century, beer, brandy, rum or grog was the drink of choice for sailors in lieu of stagnant water during long voyages. Alcohol is a social lubricant, an anesthetic and an antiseptic. It is one of the most widely used drugs in the world and has been manufactured since the advent of agriculture nearly 9000 years ago. How is it that this drug — an intoxicating poison — has become such a part of human existence?
[The] following is a general list of non-alcoholic substitutes that can be used when cooking with alcohol is simply not an option. Choose the option that best matches the flavor of the dish you are making