Caraway-Infused Rye Whiskey

1. 1

   In a small skillet, toast the caraway seeds over moderate heat, tossing, until fragrant and just starting to brown, about 4 minutes.

2. 2

   Transfer to a plate and let cool completely.

3. 3

   Combine the toasted caraway seeds and rye in the canister of a 1-pint iSi Gourmet Whip Plus siphon (see Note).

4. 4

   Seal the siphon and charge it with one iSi cream (N20) cartridge according to the manufacturers instructions.

5. 5

   Shake the siphon to distribute the gas.

6. 6

   Let stand at room temperature for 1 hour.

7. 7

   Turn a cup upside down over the nozzle to catch any liquid.

8. 8

   With the siphon in an upright position, very gently press the handle to release the gas.

9. 9

   When all the gas has been released, unscrew the top and strain the caraway-infused rye into a glass bottle or jar.

No additional tips available.