Sous Vide Infused Alcohols & Syrups

Flavored syrups for specialty coffees, sodas, or shakes and infused alcohols for making retro cocktails are all the rage.
In the SousVide Supreme, the process takes only hours to make your own infused alcohols and syrups. Almost any fruit can be used to make delicious syrup and many fruits, herbs, spices, and even peppers can be used to flavor alcohol.

Here are some recipes to try out. Perfect for the holiday season – as gifts or for entertaining!

Earl Grey MarTEAni

Makes one cocktail

Ingredients:

1-1/2 ounces (45 ml) Earl Grey-Infused Gin (recipe follows)
3/4 ounce (22.5 ml) lemon juice
1 ounce (30 ml) simple syrup (Sous Vide Simple Syrup recipe follows)
1 egg white

Instructions:
1. Put all ingredients into a chilled martini shaker with ice cubes.
2. Shake vigorously and double strain into a chilled cocktail glass.
3. Serve.

Earl Grey-Infused Gin

courtesy of Chef Brian McCracken and Chef Dana Tough of Tavern Law, Seattle, WA One of the Top 25 bars in America by GQ magazine – see Tavern Law blog post Tavern_Law_Sign_small2.jpg

Time: 15 minutes
Temperature: 135F/57C

Ingredients:
4 tablespoons (60 ml) loose leaf Earl Grey tea
1 fifth (750 ml) gin

Instructions:

1. Fill and preheat SousVide Supreme™ to 135F/57C.
2. Put all ingredients into a cooking pouch, press out as much air as is possible with your hands, and seal only. (Do not attempt to vacuum seal liquids using a suction vacuum sealer.) Alternately, use Archimedes’ Principle with zip pouches.
3. Submerge the pouch in the water oven and cook for just 7 minutes. Set the timer on the machine to prevent overcooking. Important note: Do not cook the infusion longer or it will become too bitter.
4. When cooking time has elapsed, immediately submerge the pouch into an ice water bath for 10 minutes to stop the cooking process.
5. After cooling, immediately strain the mixture into a clean bottle and cap tightly. Label and keep refrigerated for use up to one year.

Sous Vide Simple Syrup (1:1)

Time: 20 to 30 minutes
Temperature: 135F/57C

Ingredients:

1 cup (190 grams) granulated sugar
1 cup (240 ml) filtered water

Instructions:

1. Fill and preheat the SousVide Supreme™ to 135F/57C.
2. Put sugar and water into a small (quart/liter) cooking pouch, press out as much air as possible with your hands, and seal only. (Do not attempt to vacuum seal liquids using a suction vacuum sealer.) Alternately, use Archimedes’ Principle with zip pouches.
3. Submerge the pouch in the water oven and cook for 20 minutes or until the sugar has completely dissolved. Once or twice during the cooking process, remove the pouch from the water bath and massage it gently to help dissolve the sugar.
4. When sugar has completely dissolved, remove the pouch from the water bath and quick chill the syrup by submerging the pouch in an ice water bath for 10 to 20 minutes.
5. Pour syrup into a clean bottle, cap tightly, label, and store in refrigerator for use up to several weeks.

Peach Brandy

Makes a fifth (750 ml)

Ingredients:

1 bottle (750 ml) brandy
4 peaches, cut in half, pits removed, skin on

Instructions:
1. Preheat SousVide Supreme to 170F/76.5C.
2. Put brandy and peach halves in a large (gallon/3.8 liter) cooking pouch, press out as much air as possible, and seal only. (Do not attempt to vacuum seal liquids with a suction vacuum.) Alternately, use Archimedes’ Principle with zip pouches.
3. Cook for 2 hours.
4. Let cool, strain into clean bottle, and cork tightly.
5. Seal with melted bottle sealing wax, if desired.

Sous Vide Infused Raspberry Syrup Recipe

courtesy of Chef Brian McCracken and Chef Dana Tough of Tavern Law, Seattle, WA One of the Top 25 bars in America by GQ magazine – see Tavern Law blog post Tavern_Law_Sign_small2.jpg

Ingredients:

2 pints (680 g) plump, fresh raspberries
4 cups (766 g) sugar
4 cups (960 ml) water

Instructions:

1. Preheat the SousVide Supreme™ to 135F/57C.
2. Put all ingredients in a cooking pouch, remove as much air as possible using your hands, and seal only. Alternately, use Archimedes’ Principle with zip pouches.
3. Put the pouch into the water oven and cook for 2 hours.
4. Remove pouch, let cool briefly, and submerge in an ice water bath for 30 minutes.
5. Strain the infusion into a clean bottle and tightly cap.
6. Store in refrigerator for up two weeks.

Optional: add 2 ounces (60 ml) of vodka per quart (0.9 liter) of finished syrup to add a couple of weeks to shelf life.

Clover Club Cocktail

courtesy of Chef Brian McCracken and Chef Dana Tough of Tavern Law, Seattle, WA One of the Top 25 bars in America by GQ magazine – see Tavern Law blog post Tavern_Law_Sign_small2.jpg

Here’s a recipe for a gorgeous retro ‘flip’ cocktail made using the SousVide Infused Raspberry Syrup, again courtesy of the ingenious barkeeps at Tavern Law. It’s shaken, not stirred!

(makes one cocktail)

Ingredients:

1-1/2 ounces (45 ml) gin or vodka
1 ounce (30 ml) lemon juice
1/2 ounce (15 ml) raspberry syrup
1 egg white (or equivalent in pasteurized egg whites)
1/2 cup cracked ice cubes

Instructions:

1. Pour all ingredients into a cocktail shaker.
2. Shake vigorously until frothy.
3. Strain into a cocktail glass and serve.