Advanced Technique - Rapid Infusion

Episode!!
When completing a rapid infusion it is helpful to understand what is actually going on so you can take full advantage of the process.
In this episode I break down in simple terms that liquids transmit pressure to compressible materials, such as the included gases in everything you ever wanted to infuse.
So infusion? Think about repetitively squishing and relaxing the gas contained in the dry material you are infusing. By squishing it with the liquid that liquid presses into the dry material, when pressure is released and the included gas bubbles expand they push out the liquid and whatever was dissolved by that liquid. Pressurize and release pressure repetitively to rapid infuse effectively.

The cocktail featured in this video (this is 1.5 servings to make up for the amount absorbed by the tea):
Bourbon Sweet Black Tea
90ml / 3oz 4 Roses Single Barrel
45ml / 1.5oz El Dorado 3yr
22.5ml / .75oz 1:1 Demerara Syrup
7g Darjeeling Black Tea

Steps:
Add it all to to a cream whipper and screw on the lid
Pressurize and Release Pressure 3 times consecutively, waiting 30 seconds between charging and discharging pressure
Pour 105ml / 3.5oz over a large clear cube
Express a lemon peel over the glass (This seems out of order, but is done to incorporate the lemon oils throughout)
Stir to chill/dilute and serve


Equipment used in the episode:
The Allspicery - https://www.allspicery.com/
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Barfly Jigger - https://amzn.to/3nXhnpT
Food Safe Silicone bar mat - https://amzn.to/43nUwnB

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