Hi friends, today we open the shaker to talk about a subject that is "fashionable" among mixologists lately.
An infusion is a beverage that is generally made by immersing an aromatic substance. Today with the Mixology gaining more space, we are always looking for a reinterpretation of the classics and this technique allows us to add our special touch.
Who ever saw on the shelf of a bar that bottle of rum with something means "Strange" in?
The examples are many: Herbs, coconut, plum, raisin, honeycomb, guava, snakes, scorpions, crabs, etc. And of course not advise anyone to try these exotic blends with animals placed in droves around the world.
I believe this is part of the folklore of Brazilian pubs, every pub worth its salt has at least one bottle of these, right?
I even got a few bottles of those made at home and I love doing infusions, for example: pepper, raisins and prunes, that especially learned from my grandfather, who had a small alembic at home and second family members was the first alembic of Santos - SP.
The world market has suffered in recent years a flood of flavored spirits. But the majority of flavors is are very artificial, seem to have gum flavor, often because the flavoring is achieved through chemical ingredients and artificial flavoring.
If you want to try this technique at home, pay attention to some details.
Choose only three ingredients at most.
Choose a more neutral rum, it is easier to obtain a final palatable. Now if you want to harmonize the wood that was aged rum with the raw material you choose for the infusion, oh you'll have to do some tests to reach a harmonious end result.
I always did my infusions with Vodka or white cachaça who did not have wooden barrels, but then is a personal taste.
So free your creativity!
I'll spend the recipe that my grandfather was there for the 50s.
CACHAÇA WITH DRY PLUM.
1 liter of white Cachaça.
Make a few cuts plums, put in a bottle or jug and cover the plums with rum, cover and shake well.
Place in a place that does not beat the sun and has no moisture, can be in a closet of your kitchen, for example.
This rum has no guard exact time, my grandfather did and would only completing cachaça not to let the plums out of the net. (mine was made in 2006)
Now if you want a rum "cleaner", leave it stored for about three weeks, shaking the bottle once a day.
After this time, filter the rum in a colander paper and move to a new bottle. So you'll have a white rum, only the taste, aroma and color, without any residue of the fruit.
Write a infusion and then tell us here in the comments!