tarragon heat infused vodka Creativity in beverage development is sometimes a strange thing: at times you are researching for something specific and it just doesn’t want to “come your way”. Other times a new “thing" just falls into your lap - by accident. I could tell you, that I have researched a lot the temperature chlorophyl is transferring into a liquid... but this would be just a lie... I have been doctoring with a hot infusion of gin. I used different infusions in different bottles (and combined them afterwards). As mint is quite dominant in the Middle East, I have also made a lemon mint (vodka) infusion. Usually I would infuse herbs at a lower temperature, but as my Anova immersion circulator resided on work, and as I have been sous vide'ing already a juniper infusion at a higher temperature, I decided just to go along and add all infusions at one temperature (about 65ºC). After a couple of hours, I had a look and thought, that somebody played a prank o...