Make Quick and Bright Infusions by Mixing the Leaves With the Booze
Some leaves are unlike anything else, but there are other leaves that taste very, very good. Using good-tasting leaves to flavor spirits is smart and right, but if you don’t have a submersible circulation pump or fancy siphon , it can take days, which is too long. Luckily, you can speed up the process a lot with a blender.
According to PUNCH , bartender Dorothy Elizabeth uses this blending and warping maneuver to quickly give all kinds of booze a bright, vibrant flavor and color. (Click the link below to see all of her insane creations.) Like this uncooked ginger syrup , the cutting motion of the sharp blades extract a super fresh scent in seconds. (I tried this with the makroot lime leaves you see above, and I can confirm that this is an extremely effective and efficient infusion method.)
Simply toss a cup and half (stems removed) of the leaves into a blender (the higher the power, the better) with 750 milliliters of alcohol, beat until the drink turns bright green, add a few lemon squeezes to prevent browning and pulse again. Strain everything through a coffee filter and store in the refrigerator for up to three days.
Hack Your Drink: Blender Brewing Technique | PUNCH WITH A FIST