# Alcohol Infusion

**URL:** <https://community.anovaculinary.com/t/alcohol-infusion/8334>\
**Category:** Anova Precision® Cooker\
**Created:** [July 17, 2017, 9:29pm UTC](https://community.anovaculinary.com/t/alcohol-infusion/8334 "2017-07-17T21:29:15Z")\
**Posts on this page:** 5\
**Page:** 1

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**Author:** ![Pmad](https://avatars.discourse-cdn.com/v4/letter/p/bbce88/32.png) [@Pmad](https://community.anovaculinary.com/u/Pmad)\
**Post date:** [July 17, 2017, 9:29pm UTC](https://community.anovaculinary.com/t/alcohol-infusion/8334/1 "2017-07-17T21:29:16Z")

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I want to infuse cactus fruit into tequila.  
I’d figure I’d use mason jars.

Question:

1. temp & time?
2. Will this work as pasteurization extending shelf life?

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**Author:** ![acs](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/acs/32/855_2.png) [@acs](https://community.anovaculinary.com/u/acs)\
**Post date:** [July 18, 2017, 1:06am UTC](https://community.anovaculinary.com/t/alcohol-infusion/8334/2 "2017-07-18T01:06:53Z")

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Another poster did a whole slew of infused alcohols, there should be some tips on time, temp and processes in his post

> [@Sous vide cocktails](https://community.anovaculinary.com/t/sous-vide-cocktails/3918):
>
> After receiving my Anova for the Christmas holidays I decided to start my experience making infused cocktails. Over the course of four days I infused 30 cocktails, all of which were then sampled and ranked by four people. Here are the top 4 picks from my experimentation: Blueberry crumble cocktail 2oz (60ml) vodka, 1/3 cup (50g) sliced blueberries, 1 cinnamon stick, 1g (1/16) vanilla bean, top up with apple juice. Bacon Ceaser 2oz (60ml) vodka, 5 drops liquid smoke, 1/2 tsp peppercorns, 1 …

As for pasteurization, nah, temp will likely be too low, but it’s a low risk infusion.

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**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\
**Post date:** [July 18, 2017, 2:34am UTC](https://community.anovaculinary.com/t/alcohol-infusion/8334/3 "2017-07-18T02:34:15Z")

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60C (or whatever the F equivalent is) seems to be a good working temp. It’s not hot enough to risk the alcohol but is warm enough to speed the maceration process. I work on 2 hours for spicing rum or mulling wine/mead/cider. Longer will give stronger flavours.

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**Author:** ![Anomalii](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/anomalii/32/503_2.png) [@Anomalii](https://community.anovaculinary.com/u/Anomalii)\
**Post date:** [July 18, 2017, 9:54pm UTC](https://community.anovaculinary.com/t/alcohol-infusion/8334/4 "2017-07-18T21:54:41Z")

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I like making chili tomato vodka for Blody Marys. 150F for 4 hours works for me.

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**Author:** ![NateAnova](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/nateanova/32/881_2.png) [@NateAnova](https://community.anovaculinary.com/u/NateAnova)\
**Post date:** [July 19, 2017, 11:54pm UTC](https://community.anovaculinary.com/t/alcohol-infusion/8334/5 "2017-07-19T23:54:17Z")

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I use 170ºF and infuse according to most other recipes regarding cooked veggies, ≈1–2 hours. Alcohol boils at 173ºF so I figure keeping it below 170ºF is ideal to prevent the bag from bloating with alcohol vapor.