I have come across this interesting technique for alcohol flavour infusion in Giuliano Bugialli’s 1985 book The Taste of Italy when he described a mandarin liqueur.
Instead of soaking the citrus in the alcohol, he hangs it above the liquid in a sealed jar not too dissimilar to how Bombay Sapphire do their basket vapour extraction for gins, except this is done at room temperature.
I’m familiar with the logic of why this works and the non-polar characteristics of both alcohol and citrus aromas, but does anyone know if this is a named technique and where it originates?
References for context:
