Sous Vide Infused Lychee and Melon Bulldog Gin

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Courtesy of the Mondrian Hotel Bar
Makes about 1 liter


  • 1 pound (0.45 kg) peeled lychee fruit
  • 1 cup (240 ml) honeydew melon (cubed)
  • 1 liter Bulldog Gin



  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 3 hours.
  4. Remove 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 Eye of the Dragon Cocktail


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