Steeping liquor with aromatics allows you to experiment with different flavors and expand your cocktail-making options at home—but adequate flavor transfer can take weeks. Enter: a blender and a sous vide circulator. Blending the alcohol with the flavorings (we tried lemon peel, coffee beans, and coriander seeds) speeds up the process by creating more surface area on which the alcohol can act; heating the mixture gently in a closed container with a sous vide circulator then accelerates the movement of flavor compounds into the alcohol, allowing it to become thoroughly infused in just 10 minutes.
How to Infuse Spirits with New Flavors in Minutes
Using sous vide circulator, bring water to 160 degrees in 7-quart container. Process 5 parts (by weight) 80-proof spirit (gin, vodka, bourbon) and 1 part flavoring in blender until finely ground. Transfer mixture to glass canning jar, leaving at least 25 percent headspace in jar, and cover tightly. Place jar in water bath (liquid in jar should be totally submerged) and heat for 10 minutes. Immediately strain infused liquid through fine-mesh strainer lined with double layer of cheesecloth, pressing on solids to extract as much liquid as possible. Transfer infused liquid to clean container and store in cool, dark place.
Note: You can experiment with ingredients and ratios to suit your cocktail tastes, but be aware that fresh herbs or produce will not work well here, since the heat will change their flavor. In addition, don’t heat the alcohol higher than its boiling point of 170 degrees.
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Tovolo Stainless Steel 4-in-1 Cocktail Shaker
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OXO Good Grips Covered Silicone Ice Cube Tray—Large Cubes
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OXO Good Grips Angled Measuring Cup, Clear
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Round Out Your Spread
Pair your infused beverages with these simple appetizers for a bespoke cocktail hour.
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Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.