Yama Coffee Siphon for Hot Cocktails

Though I’m not a huge proponent of hot cocktails, there is no better way to make them than through a Yama coffee siphon.  The liquid ingredients are placed in the bottom bell and the solid ingredients for infusion are placed in the upper chamber.  I use simple fondue fuel and once the liquids reach a certain temperature, they move into the upper chamber in rapid cycles.  It makes for great entertainment.  Here is a video I shot of the event:

They key is not to over-infuse.  Though it’s fun to watch, an overly infused cocktail will be bitter and too intense.  The cocktail above was made with the following:

• 1 1/2 oz Gin
• 1/4 oz Barenjager
• 1 dash Angostura
• 1 dash Fees Old Fashioned Bitters
• 5 oz Water
• 1 Large Orange Peel
• 1 Large Lemon Peel
• 1 bag Earl Grey Tea
• 2 stalks Mint Leaves
• 2 stalks Sage leaves
• 25 Dried Cranberries