iSi Sherry

Team Lyan | London, UK

According to Cub and Dandelyan bartender Ryan Chetiyawardana, it’s always best to begin making at-home infusions with low-ABV bases. While traditional infusion methods (i.e. adding your ingredients to liquid and letting it sit in a cool, dry place) will take longer, using an iSi to “charge” the infusion is as fast as it gets. This infusion of fino sherry turns the wine into a ready-to-drink cocktail—just add ice.

Ingredients

Servings: 4

  • 2 1/2 cups fino sherry
  • 2 1/2 cups fino sherry
  • 3 fresh cherries, pitted
  • 3 fresh cherries, pitted
  • 2 sprigs mint
  • 2 sprigs mint
  • 1 sprig basil
  • 1 sprig basil
  • 3 dried apricots
  • 3 dried apricots
  • peel of one whole lemon
  • peel of one whole lemon
  • half of one spit vanilla pod
  • half of one spit vanilla pod

Directions
  1. Add all ingredients to an iSi canister, seal and charge twice with a nitrous charger.
  2. Shake, then allow to sit for 5 minutes.
  3. Vent the gas, then open, filter and bottle.
  4. Keep chilled and serve in a wine glass over a cube of ice.

Tagged: drunk science, infusion, Team Lyan

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