Anthony Carboni and Tara Long, hosts of the series Hard Science, take on the world of cocktails: specifically, how the use of nitrous oxide (“laughing gas”) under pressure can significantly speed up the process of infusing liquor. Watch the video for an approachable explanation of the science behind compressing a two-week process into two minutes and see Carboni and Long eat/drink the results, from bacon-infused Jack Daniels to a ‘reverse infusion’ Sazerac-infused apple.

[Hard Science via Laughing Squid]

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