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Update on Chlorophyll extraction


Tarragon gin infusion before sous-vide infusion at 65ºC.
Not a lot of posts these days - I know.
I am trying to keep a bit more busy on Instagram - I have heard, that people are far more active on this platform...

And I have been quite busy anyway (yeah, I know: as always).
Now - I have to admit something: while my tarragon infusion worked perfectly at home (color-wise) - it has been not really successful on work. The aromas of tarragon were all there - but you have had (again) this faint light yellowish green.

Not good enough.

It seems though, that I found the culprit: too low alcohol! Even at 47% abc Bombay Sapphire isn't strong enough. When I used alcohol which has been around 70% it worked like a charm. 
In the first hour (room temp) the alcohol slowly turned in a light green (but a more "unnatural" green with less yellowish hints). Heating it up to 65ºC It turned within another hour darker - but afterwards adding it into an ice bath, made it vibrant green.

Well - I have to admit, that the mint infusion has been more vivid green, but this is maybe also due to the type of herb.

So yes - I can now say the project has been completed: I achieved a green which is usually not achieved by any home-craft - and I haven't seen another bar achieving this.

Please come to Noir at the Kempinski and find out...

Oh - before I forget: please follow me on instagram: opinionated_alchemist

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