Why is that? Yes, sure you're likely to reduce the proof for bottling by adding water. But that seems entirely separate from the question of whether it makes any sense at all to infuse the spices into 100% water separately from infusing them into 75% alcohol (which, of course, is 25% water) in order to get some kind of qualitatively different "water infusion" that is added to the flavor profile.
This forum can be odd sometimes. Forget the 75% / 25% thing, to dilute to bottling strength (whatever that may be) you're going to be adding additional water which has no flavour.
So, one of the reasons for the separate water infusion (as I understand it) is so you are adding a flavourful
water to the infused spirit, thus not diluting the flavour by so much. In essence you have infused spirit and infused water but it's an unnecessary step as I've mentioned previously, doubly so with the boiling water step added
This confuses me. Are you saying that diluting with water as a final step would change the flavor in the cocktail (other than increase the amount needed)? The contribution of the alcohol in the bitters would not materially change the water/alcohol ratio of the final drink. It would seem that the any difference would disappear once a dash or two goes into the glass.
I'm sure you're aware that the flavour of any spirit
changes considerably dependent on the abv, and this does have an impact on the drink. In the development of any bottling the abv is a major consideration for this reason..
Edited by evo-lution, 22 December 2011 - 04:24 PM.