how to infuse spirit for cocktails classic method called maceration which was very popular couple of years ago where every button that was proudly exposing infusion jars on the back bar this method requires a minimum effort as simple as steeping a fluid herb or spice in alcohol and then let it sit for a couple of hours or days depending on ingredient shake it regularly despite all the modern practices used today it still remains a very effective way of infusing the spirit as you keep the ingredient sealed in the jar where it preserves the flavor science behind the infusion ya two processes which occurs when you're infusing certain ingredient in alcohol osmosis and dissolution osmosis happens when the nature strives for balance basically fresh ingredients such as fruit and vegetables contain lots of water and alcohol a lot less so water from fluid clothes naturally to an ingredient which has less water to even things out and reach the equilibrium second process dissolution happens with the dry flavorings in which there is no water to be exchanged so the process is about releasing and dissolving compounds into the alcohol for alcohol to be more effective it needs to be in high concentration at least 40% ABV what influences the infusion in its simplest form infusion of liquid is effective by the size weight pressure and temperature of the ingredient to be infused and alcohol content it's generally accepted the chopping or grading the ingredients to smaller sizes will make it infuse four times faster it has not only effect on the time it takes to infuse it but also on the amount of ingredient required what ingredients to infuse think of it as a chef and start experimenting and pairing different flavors possibilities are endless time of the infusion depends on particular ingredient so don't forget the sample the infusion regularly and small pieces double strain through the coffee filter or cheesecloth