The identical method you pour in cream to a whipper, pop in an N2O charger, release the nitrous oxide gas into the cream, and hey presto, you've got got whipped cream. Infusing alcohol works nearly exactly the same approach. The strain forces the alcohol into the cell walls of the flavouring brokers. When the bottle is depressurized, the alcohol rushes again out once more, and it carries all those potent...
