- 350 ml Vodka
- 25 g fresh orange peel (no pith, orange only)
- 25 g dried orange peel (Sevilles)
- 25 g dried lemon peel
- 25 g dried grapefruit peel
- 0.2 g whole cloves
- 2.5 g green cardamom seeds removed from pod
- 2 g caraway seeds
- 2.5 g quassia bark
- 5 g dried gentian root
Put the vodka and the orange peel aside.
Reduce the remaining ingredients to the size of whole peppercorns in a spice mill. Put the spice mixture, vodka and fresh orange peel into a 0.5 L iSi Gourmet Whip. Attach the Rapid Infusion accessories to the iSi Gourmet Whip as per instructions.
Screw on 1 iSi Cream Charger and shake. Then place the iSi Whipper in hot water (max. 75 °C) for 20 minutes. Immediately cool in ice water for 5 minutes - then quickly vent the iSi Whipper by pressing the lever.
Unscrew the device head from the iSi stainless steel bottle and remove the sieve and the sieve seal. Empty the infused liquid into a glass through the iSi Funnel & Sieve.
The rinds of the fruit have absorbed almost all of the liquid: therefore put these into a straining bag and squeeze it out.
Rapid Orange Bitter recovered: 52 %
If you try to recover more liquid, the product becomes more bitter and has less flavour.