Filtering Infusions

Straining and filtering out the materials that you are infusing into a liquor is an important but laborious process.  Here is how I do it:

Step 1:

Strain the mixture into a pitcher through a fine mesh strainer. 
This will remove all of the larger pieces from the infusion.

Step 2:

Pour the mixture through a permanent coffee filter, such as this one. 
I usually place the filter into the strainer over a pitcher.  You will probably have to rinse the filter periodocally.  When the filter clogs (no more liquid is going through) I remove the filter, pour the liquid back into the container of un-filtered mixture, and rinse the filter in the sink.

Step 3:

Pour the mixture through disposable coffee filters.
I use flat-bottom coffee filters and place them in the strainer over a pitcher.  They will clog quickly and have to be replaced.  You can squeeze out the used filters into a bowl, and then run that through more filters at the end.

The resulting infusion should be free of sediment.  If needed, filter it again.

The Basics on Infusing

Making liqueur is a relatively simple but time consuming process.  It basicly involves soaking the flavoring ingredient (fruit, spices, etc.) in a base alcohol (typically grain alcohol or vodka) for an extended period of time, then removing the flavoring ingredient from the alcohol.  The alcohol will take on the flavor of the ingredient.  Most recipes also call for the addition of a sweetener such as simple syrup or honey at some part of the process.  What you are left with is a sweet liqueur, hopefully with the desired flavor.