Infusing Queue

New items added as I think of them, and in no particular order.  Requests and suggestions gladly welcomed. Comment below.

  • Char-grilled Hamburger
  • Basil (Fresh and Dried)
  • Sage (Fresh and Dried)
  • Watermelon, Banana & Pear Combo
  • Rose Petals
  • Rose Hips
  • Lemon Grass
  • Swiss Cheese
  • Oreos (Will do the cookie and cream separately)
  • Rosemary & Ceder Combo
  • Rosemary & Maple Syrup Combo
  • Very ripe pear
  • Roast Beef (Lunch meat)
  • Saffron
  • Prunes (I think this will be one of the only dried fruits that will work…)
  • Horseradish
  • Strawberry & Basil Combo


Flavors I’m purposely holding off on.

These flavors offer an abundance of depth and options, and I want to be able to dedicate real time and attention to them.

  • Coffee – Consider the variety of coffee available out there, and the variety of ways coffee beans can be purchased.  Whole, ground, cracked, coarse grind, espresso grind…each with different results and infusing times…
  • Tea – Much like coffee, but coupled with a solid presence throughout recent history, Tea too offers an amazing breadth of variety to experiment with.
  • Cooking & Baking Spices – Options available from A to Z, packaged fresh, dried, whole, ground and a plethora of forms between. 
  • Hot Peppers – Sure, hot peppers also offer plenty of variety (as is the clear theme of the first three above), however they also offer capsaicin.  Capsaicin is the chemical that makes hot peppers HOT, and is very very soluble in ethanol.  For that reason, hot pepper infusions will take significantly less time to infuse (think minutes, not hours), and some even have the potential of getting sooo hot they are undrinkable.  I call that level of hot “offensive”.  For more info on Capsaicin or the Scoville Scale which assigns a hotness number to each pepper out there, click each to visit their Wikipedia page.



2 Responses to Infusing Queue

  1. Mike Sales says:


    I finally got around to trying an infusion with hops. I used 10g of Cascade hop pellets in 200ml HPS. I stirred the mixture until the pellets dissolved and before I was even done with that the liquid was turning green. Within five minutes the I got curious and visited the jar, now olive drab green, with what can only be described as a small oil slick on top. Hop oil, yum! I robbed the jar of two straw tips-worth of infusion and mixed it with equal parts water with strong louching. The nose was fresh and, well, hoppy. The flavor was intensely hoppy in both bitterness and flavor. The bitterness is clean but lingering, and the hop taste is still with me 20 minutes later as I type this even after a cup of tea.

    It’ll probably prove to be a mistake to let this go 24 hours, but we’ll see!

    • Scott @ Twenty2 says:

      Mike, I can’t wait to find out how this came out. Can you share any pictures? :) Thanks!!!