Hot Infusion Siphon Cocktail – Lavender, Galangal, Jasmine
Make hot cocktails at the table with the Hot Infusion Siphon! Go beyond the traditional Hot Toddy and delight your guests with a delicate and flavorful hot infusion. We showed you before how to make dashi at the table with the Hot Infusion Siphon and now we'll show you how to impress your guests with a delicious hot cocktail using this incredible device.
Hot cocktails are perfect for cold winter nights. With a base of gin, this concoction is infused at the table with jasmine tea, lavender, galangal (ginger family), lemongrass and lemon peel. And the Hot Infusion Siphon is definitely going to make the infusion process the most interesting your guests have ever seen! Watch the video below and see the Hot Infusion Siphon in action!
If you still haven't tried the Hot Infusion Siphon, here is how it works. As you heat the liquid in the lower vessel, in this case gin, water and syrup, it starts to evaporate, expands and starts building pressure. The only way out for the water vapor built up in the container is through the siphon tube connecting the lower vessel with the top infusion chamber, but there is a lot of liquid blocking its way. As the water vapor gets heated and expands, it builds enough pressure to push the water up the siphon tube into the infusion chamber.
The hot liquid becomes infused with the flavors from the dry ingredients and stays there as long as the heat source continues to heat the small amount of liquid remaining in the lower vessel. After brewing for a couple of minutes, the heat source is removed and the infused liquid drains back down into the lower vessel , strained and ready to serve. The stand of the Hot Infusion Siphon also serves as a handle and you can pour the cocktail directly from the lower vessel into your favorite heat-proof glass. You can purchase your Hot Infusion Siphon here. Come up with your own creations and share them in our forum!
Liquid Ingredients for Lower Vessel
- 90 ml (3 oz) gin
- 90 ml (3 oz) syrup - made by bringing to boil ½ water, ½ sugar
- 300 ml (10 oz) water
Dry Ingredients for Top Vessel
- 1 jasmine blooming flower
- 1/2 Tbsp. dried lavender buds
- 25 g (0.9 oz) fresh galangal, thinly sliced
- 1 lemongrass stalk cut in half lengthwise and in 4 inch sections
- Lemon peel from 1 lemon
1 - Mix gin, syrup and water. If you want to speed up the infusion process at the table, place the liquid mixture in a vacuum bag, seal it and warm it in a sous vide bath until serving time.
2 - Pour liquid into bottom container of the Hot Infusion Siphon.
3 - Attach the filter to the upper glass vessel stem.
4 - Attach the top vessel to the bottom one.
5 - Arrange all dry ingredients in top vessel of Hot Infusion Siphon. You can pre-soak the jasmine blooming flower so that it opens faster and to accelerate the infusion.
At The Table
1-Place the alcohol or butane burner (shown in video) under the bottom vessel to heat the liquid. If you are using a butane burner, you want to set a medium to low flame to generate a gentle boil. This could take about 5 to 10 minutes if you start with a cold liquid so if you want to speed up the process at the table, start with warm liquid as suggested before. The Hot Infusion Siphon includes an alcohol burner, the butane burner is sold separately.
2- Once the liquid gets to the top vessel, stir gently and let it ‘brew’ for a couple of minutes. A small amount of water will remain in the lower container as escaping air will cause bubbling action in the upper container. If the liquid is bubbling too much, lower the heat a little.
3- Then remove the alcohol or butane burner from beneath the bottom vessel. The infused liquid will drop from the top to the bottom container, passing through the filter.
4- Carefully disassemble the siphon. Remove the upper vessel by gently rocking back and forth and then lifting up. Glass vessels are hot so be careful!
5- Serve hot cocktail in double wall glasses or other glass appropriate for hot infusions.