# Alcohol Infusion **URL:** \ **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:** 1\ **Showing post:** 2
**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")
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. --- _[View the full topic](https://community.anovaculinary.com/t/alcohol-infusion/8334)._