Now for the science bit and details of how the nitrous oxide cream charger makes the process happen!
The same way you pour in cream to the cream whipper, pop in an N2O charger, release the nitrous oxide gas into the cream, and hey presto, you’ve got whipped cream. Infusing alcohol works almost exactly the same way. The pressure forces the alcohol into the cell walls of the flavouring agents. When the bottle is depressurized, the alcohol rushes back out again, and it carries all those flavours with it.
Step 1. Pour your alcohol into the reservoir, this works best with clear spirits e.g. rum, vodka etc... but you can use dark spirits like bourbon if you prefer.
Step 2. Add your flavouring agents e.g. basil, orange peel, chilly's, dark chocolate etc... Then screw the whipper top down to seal it.
Step 3. Screw in the N2O cream charger until the nitrous gas releases into the bottle. Let it stand for at least one minute.
Step 4. Replace the N2O cream charger with another one, pressurise again, and then shake it for at least one minute.
Step 5. Using two glasses to catch the spray, slowly release the pressure using the whipper trigger. Reserve the liquid.
Step 6. Unscrew the dispenser head and pour the liquid through a strainer into a glass.
Why not also try:
Basic Whipped Cream
1-pint regular whipping cream
½ teaspoon vanilla
¼ cup powdered sugar.
Now, let’s add some alcohol!
To flavour, your whipped cream with your favourite liqueur, add 1-½ tablespoons to the mixture before adding an N20 cartridge.
Try any of the following:
Bailey’s Irish Cream
Mix ingredients into a dispenser and add 1 N20 cream charger and shake well.
Once you get your hands on one of our cream whipper infusing tools, you can experiment like crazy. The possibilities are endless!