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Message: <blockquote data-quote="DCUKMod" data-source="post: 2342410" data-attributes="member: 345386">Well, my Ginammon is pretty (our little) world renowned.  I just break up a cinammon stick, lob it into the gin and set it swimming awhile.    Gin with fresh ginger is also nice, as is G&Rhubarb, pear, cucumber or fresh Pineapple.  Vodka with star anise is my current fave, but strawberries or raspberries also work and Cranberry is lovely.  It retains a real tart edge, although for it, I had already made the cranberries into a coulis, using Stevia to take the edge off the eye-watering sour.  Of course, the Cranberry is potentially festive.Brandy with orange zest is also nice.Timings?   Oooooh,.......... make it up as you go along, but this also might help:  <a href="https://www.amazingfoodmadeeasy.com/sous-vide-times-temperatures/how-to-sous-vide/infused-alcohols#:~:text=Base%20spirits%20like%20vodka%2C%20whiskey,wines%20to%20be%20safely%20infused" target="_blank">https://www.amazingfoodmadeeasy.com/sous-vide-times-temperatures/how-to-sous-vide/infused-alcohols#:~:text=Base spirits like vodka, whiskey,wines to be safely infused</a>.Aside from the cinammom sticks and the star anise, the post infusion fruits are lovely (bit killer alcoholic!) with cream or ice cream for those who indulge.  MrB reckoned he'd enjoy a mince pie, with (post infusion) cranberry coulis and clotted cream.  (The poor boy hasn't had a single mince pie, stollen bite or anything yet this year!.)These days I tend to do the infusions in the soda splash as it's even faster than the SV fast track.Now, of course, we sound like out and out old soaks, but none of these mixtures are made in big batches.</blockquote>

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