Message 21699 of 39188 in General Discussion

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> 
> a month is prob a lil long (check out cheryl's post for time frames). 
>  liquor works a lil faster than olive oil

Absolutely right, at the chemical level alcohol draws flavor from organic 
goods in a completely different way than oil or hot water.  Not that this is 
apparent at the practical level, one is still drawing a desired flavor by 
immersing the chosen ingredients in a liquid but as a former organic chemistry 
student I recall discussion about alcohol having a high affinity for aromatic 
molecules which are the crucial particles that give most things a distinct 
flavor (e.g. vanilla, spearmint, banana).  

I don't have any practical experience with infusing alcohols which is why I 
would gratefully accept Miss Charming's guidelines.  One cannot cut and paste 
the process for making rosemary-garlic olive oil with creating 
blueberry-infused gin.