Infusion
German: Infusion (Aufguss, Ansatz) Also known as: Aufguss, Ansatz, Infusion
A process in which ingredients such as fruit, herbs or spices steep in a liquid to transfer their flavour.
In an infusion, aromatic ingredients are placed in a spirit, syrup or tea so that flavour compounds pass into the liquid. Depending on the ingredient this takes from a few minutes to several weeks. Alcohol dissolves many flavour compounds well and preserves at the same time.
Familiar examples from the bar are vanilla rum, chilli tequila or herb syrups. Unlike a distillate, the taste of the ingredient is retained directly. Infusions made with fresh ingredients should be stored cool and used promptly.
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