Today - I just further explored the “green extraction” in infusions: This time I have heated up water and gin up to 65ºC. To the gin I have added basil - to the water tarragon. After an hour or so, the gin (slowly) turned green. Not the green I expected (like before) - and I had to shake it... Hence I guess, the best way is to start with a room temperature liquid (but a hot, preheated sous vide bath). The water didn’t really become green at all (very pale yellow). I still have to try this with room temperature water - but I guess, the extraction doesn’t work with water as medium. The interesting point was, that both infusions gained coloration, when they chilled down in a water bath! I will experiment further with those changes: Starting with room temperature (or maybe even slightly chilled) liquid. Bringing it up to 65ºC and holding it for 2 hours. Chill down again under room temperature (and holding it at this temperature for an extended time). Probably it also wou...