Sous Vide Infused Bell Pepper, Cilantro and Arugula Bulldog Gin

603

Courtesy of the Mondrian Hotel Bar
Makes about 1 liter

Sous Vide Infused Bell Pepper, Cilantro and Arugula Bulldog Gin

INGREDIENTS

  • 1 medium (about 1 1/2 cups) red bell pepper, stemmed, seeded, and chopped
  • 1 medium (about 1 1/2 cups) green bell pepper, stemmed, seeded, and chopped
  • 1 generous handful (about 1/2 cups) chopped cilantro
  • 1 generous handful (about 1/2 cup) chopped arugula
  • 1 liter Bulldog Gin

 

INSTRUCTIONS

  1. Fill and preheat the SousVide Supreme to 140F/60C.
  2. Add all ingredients to a zip-closure cooking pouch. Use the displacement method (Archimedes Principle) to remove the air and zip the seal.
  3. Submerge in the water oven to cook for 2 hours.
  4. Remove the pouch and submerge in an ice bath (half ice, half water) for 10 minutes.
  5. Strain the gin into a clean bottle, label, and cap. Store refrigerated for up to 4 weeks.

Try it in the Chile Cooler Cocktail

 

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