Final answer:
The process of pumping water or a base spirit over liqueur botanicals is known as percolation. This should not be confused with infusion, maceration, or compounding, which are different methods of extracting flavors or combining substances.
Step-by-step explanation:
The process of pumping water or a base spirit over liqueur botanicals to extract flavors is known as percolation. This is different from infusion, where the botanicals would typically be steeped in the liquid without pumping, and maceration, which involves soaking the botanicals to soften and break down the plant materials to release flavors. Compounding usually refers to the blending of different substances to create a mixture without necessarily involving a liquid-solid extraction process.
The steps you mentioned in the process—swirling the solution until all of the solute dissolves, carefully adding more solvent to a mark, capping and inverting to mix—are part of making an aqueous solution, often used in processes such as dilution or solvent preparation, not specifically related to the extraction of flavors from botanicals.