Cold extraction for tonic?

Ken_259952

Hey guys,

I've been reading up on some recipes for tonic sirups and I'm quite intrigued. Like this one:

https://food52.com/blog/10833-how-to-make-quinine-syrup-for-a-better-gin-and-tonic

or even this one http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-tonic-water/

What they have in common is that they boil the ingredients (even the lemon juice). While I assume that this makes sense to pasteurize the mix and make it last longer, I'm afraid of it loosing its oomph, especially the volatile citrus aromas.

There's one cold extraction recipe here:

https://pinchandswirl.com/homemade-tonic-water-for-the-ultimate-gin-and-tonic/

So here's my question: Why don't I try this with my siphon to speed things up? But... how long would you let it sit, and how would the pressurized method change the ratios of the ingredients? And also, I'm a bit worried about the shelf life – would the addition of a sip of vodka and a ton of sugar be enough to not having to worry about it? Another idea to consider would be to do a 54°C SV bath extraction for low & slow pasteurization... comments?

Thanks, guys! Ken

Ken_259952

Just another thought to add to the mix: In https://www.chefsteps.com/activities/pressure-infusion-with-charred-oak it is said that the N2O is better soluble in cold liquids, which improves the overall outcome – so I guess it depends on what sort of flavor profile you're after. Has anybody tried this with comparable ingredients?