Infusions

Meyer Lemon and Thyme Gimlet

Courtesy of Chef Dylan Benoit
Makes 1 cocktail

 

INGREDIENTS
1 1/2 ounces (45 ml) Meyer lemon-infused Gin
1/2 ounces (15 ml) Meyer lemon juice
1/2 ounces (15 ml) lime juice
1/2 ounce (15 ml) Thyme-infused Simple Syrup
Ice
Dehydrated Meyer lemon wheels or fresh lemon twists, optional, for garnish

DIRECTIONS

1. Put all ingredients into a cocktail shaker and shake with ice until chilled.
2. Strain in a rocks glass over fresh ice.
3. Garnish, if desired, with dehydrated Meyer lemon wheels or fresh twists of lemon zest.

Cranberry Lime Infused Tequila

INGREDIENTS

  • 1 fifth (750 ml) tequila blanco
  • 1 cup (100 g) fresh cranberries, halved
  • 4 limes for zest (keep in a zip bag for juicing later)

DIRECTIONS

  1. Fill and preheat the SousVide Supreme water oven to 153F/67C.
  2. Put the tequila, cranberries, and lime zest into a large (gallone/3.8 liter zip closure cooking pouch) and use the displacement method (Arthimedes Principle) to remove the air and zip the seal
  3. Submerge the pouch in the water oven to cook for 2 hours.
  4. Remove and open the pouch, strain the infused tequila into clean stoppered bottle, and chill.

Great for making holiday cocktails, including our Cranberry Margarita!

 

Coffee-Infused Light Rum Cordial

coffee beansMakes about 1 quart (0.9 liters)

INGREDIENTS

  • 1 bottle (750 ml) gold rum
  • 6 tablespoons (90 ml) whole dark roast coffee beans
  • 1 1/2 cups (360 ml) simple syrup

INSTRUCTIONS

  1. Fill and preheat the water oven to 135F/57C.
  2. Put the rum and coffee beans into a large (gallon/3.8 liter) zip-closure cooking pouch. Use the displacement method (Archimedes’ Principle) to remove as much air as possible and zip the pouch closed.
  3. Submerge the pouch in the water oven and cook for 30 minutes. The contents must be completely submerged to ensure even cooking.
  4. Remove the pouch and submerge it in an ice water bath (half ice, half water) for 20 to 30 minutes to quick-chill the contents.
  5. Strain the infused rum through a fine mesh sieve into a large bowl and discard the beans.
  6. Add the simple syrup to the rum and mix well.
  7. Pour the cordial into two or more clean bottles, label, date, and store, tightly capped, in the refrigerator for up to six weeks.

Holly Jolly cocktail

Whether enjoyed full octane as a holly jolly cocktail or absent the spirits as a holiday mocktail, this drink is sure to make the crowd berry, berry merry and bright!
Makes 1 cocktail

Holly Jolly cocktail made sous vide with SousVide Supreme

INGREDIENTS

  • 1 ½ ounces (45 ml) spirits (vodka, silver tequila, or white rum)
  • 1 ounce (30 ml) Strawberry-Blueberry Coulis
  • ½ ounce (15 ml) Fresh Ginger Syrup
  • ½ ounce (15 ml) Mint Syrup
  • 1 ounce (30 ml) fresh lime juice
  • 3 ounces (80 ml) sparkling water or club soda
  • Fresh raspberries or blackberries for garnish
  • Fresh mint sprig for garnish

DIRECTIONS

  1. In a shaker with ice, mix the spirits, coulis, ginger and mint syrups, and lime juice and shake well to chill.
  2. Fill a tall glass (Collins glass) with ice and pour the chilled mixture over the ice.  Fill with sparkling water. Stir.
  3. Garnish with berries and mint, if desired.

Delicious as a mocktail, too. Just omit the spirits!

 

 

The Holiday Claus-mo

Elegant and refined, with a tantalizing cranberry twist! Said by elves in the know to be Mrs. Claus’s favorite holiday indulgence!
Makes 1 cocktail

Holiday Claus-Mo Martini made sous vide with SousVide Supreme

INGREDIENTS

  • 2 ounces (60 ml) Cranberry Vodka
  • ½ ounces (15 ml) Citronge, Gran Marnier, or Triple Sec
  • 1 ounce (30 ml) fresh lemon juice
  • Ice
  • Lemon twist for garnish

DIRECTIONS

  1. In a shaker with ice, mix all ingredients except garnish until well and fully chilled.
  2. Strain the cocktail into a stemmed cocktail glass and garnish with the twist.

Pear Basil Sipper

While contemplating that proverbial Partridge in a Pear Tree, what better drink could you want to sip than a Pear Basil Sipper? Light and refreshing and just naughty enough to be nice!
Makes 4 cocktails

Basil Pear Sipper made sous vide with SousVide Supreme

INGREDIENTS

  • 4 ounces (120 ml) Basil-Infused Vodka
  • 4 ounces (120 ml) pear nectar
  • 2 ounces (60 ml) Simple Syrup (homemade or commercial)
  • 2 ounces (60 ml) lime juice
  • 8 ounces (240 ml) sparkling water
  • Crushed ice – enough to fill four cocktail glasses
  • 4 sprigs fresh basil, for garnish (optional)
  • 4 stems red currants, for garnish (optional)

DIRECTIONS

  1. In a pitcher, put the vodka, nectar, simple syrup, and lime juice and stir to mix.
  2. Fill the cocktail glasses with crushed ice.
  3. Add the sparkling water to the pitcher and stir to mix.
  4. Immediately divide the cocktail among the four glasses.
  5. Garnish with a sprig of basil or currants (or both) for a festive holiday look!

Cranberry Margarita

Feliz Navidad! Take your cocktail party south of the border and put a little bit of ole! into your Noel! with this holiday twist on a traditional summer favorite.
Makes 4 cocktails

Cranberry Margarita made sous vide with SousVide Supreme

INGREDIENTS

  • 6 ounces (180 ml) Cranberry Lime Infused Tequila
  • 4 ounces (120 ml) fresh lime juice, plus some for rimming glasses
  • 4 ounces (120 ml) cranberry juice
  • 2 ounces (60 ml) orange liqueur, such as Citronge or Triple Sec
  • Lime Sugar-Salt for garnish (recipe follows)
  • 8 to 12 fresh cranberries (or 4 lime zest curls) for garnish

DIRECTIONS

  1. Put the tequila, lime and cranberry juices into a pitcher with ice and stir to chill.
  2. Wet the rim of the glasses with lime juice and dip into a saucer of Lime Sugar-Salt
  3. Fill the glasses with ice and then fill with the cocktail.
  4. Skewer 2 or 3 fresh cranberries on a cocktail spear to garnish, if desired.

Lime Sugar-Salt

INGREDIENTS

  • 1 lime
  • 1 tablespoon granulated sugar
  • 1 tablespoon kosher salt

DIRECTIONS

  1. Remove the zest of the lime with a fine grater.
  2. Mix the zest, sugar, and salt together and store in a zip closure pouch until needed.

Caipirinha

Makes 4 cocktails

Caipirinhas

INGREDIENTS

  • 16 ounces (480 ml) cachaça (Brazilian sugar cane brandy)
  • 4 ounces (120 ml) Lime-infused Simple Syrup
  • 4 ounces (120 ml) freshly squeeze limejuice
  • plenty of cracked ice
  • 4 lime wheels, for garnishing each glass

DIRECTIONS

  1. Put ice into a 2 quart pitcher.
  2. Add all ingredients, except lime wheel garnish
  3. Stir until well chilled
  4. Add fresh cracked ice to four glasses, fill with the cocktail, and garnish with a fresh lime wheel.

Lime-infused Simple Syrup

Makes about  3 cups (720 ml)

INGREDIENTS

  • 10 to 12 limes, well washed
  • 2 cups (380 g) Castor (superfine) sugar
  • 1 3/4 cups (415 ml) water
  • 2 ounces (60 ml) vodka

DIRECTIONS

  1. Fill and preheat the SousVide Supreme water oven to 135F/57C.
  2. Strip the zest from the limes (and reserve the peeled limes for juicing.)
  3. Put the zest, sugar, and water into a large (gallon/3.8 liter) zip-closure cooking pouch and use the displacement method (Archimedes’ Principle) to remove the air and zip the seal.
  4. Submerge the pouch in the water oven to cook for 2 hours. A few times during the cooking process, lift the pouch and gently shake the contents to help dissolve the sugar.
  5. Remove the pouch from the water bath and quick chill, submerged in ice water (half ice/half water) for 15 to 20 minutes.
  6. Strain the liquid through a sieve to remove the solids.
  7. Add the vodka to the infusion to extend the shelf life and decant the finished product into a clean bottle with a lid or stopper. Store in refrigerator for up to 4 weeks to use in cocktails, such as our Caipirinha (recipe below), or add to iced tea or sparkling water for a festive non-alcoholic libation

Mint Julep and Mint Simple Syrup

Mint JulepsMakes about  3 cups (720 ml)

INGREDIENTS

  • 10 to 12 sprigs fresh mint, well washed
  • 2 cups (380 g) Castor (superfine) sugar
  • 1 3/4 cups (415 ml) water
  • 2 ounces (60 ml) vodka

DIRECTIONS

  1. Fill and preheat the SousVide Supreme water oven to 135F/57C.
  2. Strip the leaves from the mint, leaving the top tuft of leaves attached to make garnishes for the juleps
  3. Put the mint leaves, sugar, and water into a large (gallon/3.8 liter) zip-closure cooking pouch and use the displacement method (Archimedes’ Principle) to remove the air and zip the seal.
  4. Submerge the pouch in the water oven to cook for 2 hours. A few times during the cooking process, lift the pouch and gently shake the contents to help dissolve the sugar.
  5. Remove the pouch from the water bath and quick chill, submerged in ice water (half ice/half water) for 15 to 20 minutes.
  6. Strain the liquid through a sieve to remove the solids.
  7. Add the vodka to the infusion to extend the shelf life and decant the finished product into a clean bottle with a lid or stopper. Store in refrigerator for up to 4 weeks to use in cocktails, such as our Mint Juleps (recipe below), or add to iced tea or sparkling water for a festive non-alcoholic libation

Mint Julep
Makes 1 cocktail

Crushed ice
1 ounce Mint Syrup
2 ounces good bourbon whisky
1 ounce sparkling water
1 mint sprig tuft

1. Put the ice into silver julep cups (if available) and leave until the cups sweat.
2. Mix all remaining ingredients together in a shaker and pour over the ice. Add more ice and a mint sprig tuft.

Blood Orange Infused Syrup

Makes about 3 cups (720ml)

blood orange

INGREDIENTS

  • 2 blood oranges, well washed and sliced
  • 2 cups (380 g) Castor (superfine) sugar
  • 1 3/4 cups (415 ml) water
  • 2 ounces (60 ml) vodka

DIRECTIONS

  1. Fill and preheat the SousVide Supreme water oven to 135F/57C.
  2. Put the blood orange slices, sugar, and water into a large (gallon/3.8 liter) zip-closure cooking pouch and use the displacement method (Archimedes’ Principle) to remove the air and zip the seal.
  3. Submerge the pouch in the water oven to cook for 2 hours. A few times during the cooking process, lift the pouch and gently shake the contents to help dissolve the sugar.
  4. Remove the pouch from the water bath and quick chill, submerged in ice water (half ice/half water) for 15 to 20 minutes.
  5. Strain the liquid through a sieve to remove the solids. (You can dehydrate the sugar-infused orange slices in a food dehydrator, if you like, or discard them. They make wonderful garnishes for desserts or a simple sweet, crunchy dessert on their own.)
  6. Add the vodka to the infusion to extend the shelf life and decant the finished product into a clean bottle with a lid or stopper. Store in refrigerator for up to 4 weeks to use in cocktails, such as our delicious MOMosa champagne cocktail (recipe below), or add to iced tea or sparkling water for a festive non-alcoholic libation.

Blood Orange MOMosa
Makes 1 cocktail

  • 1 ounce (30 ml) Blood Orange Infused Syrup, chilled
  • 4 ounces (120 ml) champagne or prosecco, well-chilled
  • Optional garnishes – candied blood orange slice, blood orange peel twist, fresh strawberry, fresh blackberry.

Blood Orange Mimosa

DIRECTIONS

  1. In a well-chilled champagne flute or small hurricane glass, put the syrup and top with the bubbly.
  2. Add a garnish, if desired, and enjoy immediately!

Spiced Fig Syrup

Courtesy of Mason Brangwin, The Old Sage, Seattle, WA

Spiced Fig Syrup

INGREDIENTS

  • 2 cups (350 g) roughly chopped dried figs
  • 2 cups (480 ml) water
  • 2 cups (400 g) Demerara sugar
  • 4 cinnamon sticks
  • 6 pods star anise
  • 15 whole cloves
  • 2 bay leaves
  • 1 teaspoon salt

DIRECTIONS

  1. Fill and preheat the SousVide Supreme water oven to 144F/ 62C.
  2.  Combine all ingredients in a zip-closure cooking pouch and use the displacement method (Archimedes Principle) to remove the air and zip the seal. (Or seal in a chamber vacuum if you have one.)
  3. Submerge in the water oven and cook at least 3 hours, until sugar dissolves (the longer the better.)
  4. Strain into a clean stoppered bottle and chill. Use the syrup in the Spiced Fig Old Fashioned cocktail, mix it into hot tea for a holiday touch, or even pour over ice cream for a festive treat!