Infuse Your Own Sous Vide Cocktails

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Courtesy of Vivian Peterson of V Top Secret Chef
Makes 1 cocktail

Fruits, spices, herbs for infusion
Suggestions: vanilla beans, juniper berries, star anise, cinnamon sticks tea, coffee beans, citrus slices, fresh berries, rosemary mint

Various spirits
Suggestions: vodka, gin, bourbon, tequila

Simple syrup

  • Seltzer
  • tonic water


  1. Fill and preheat the SousVide Supreme to 140F/60C.
  2. Put your choice of compatible fruits, spices, or herbs into a zip-closure cooking pouch.
  3. Add 2 ounces (60 ml) of the spirit of your choice to the pouch.
  4. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal.
  5. Submerge the pouch in the water bath to cook for 15 minutes (unless using tea leaves, in which case, pull the pouch at 5 minutes.)
  6. Quick chill the pouch in ice water for a few minutes before serving over ice or mixing with seltzer or tonic for a cocktail.
  7. For a sweeter cocktail, add 1 tablespoon (15 ml) simple syrup to the infused alcohol and mixers.

Learn more about this Seattle Sous Vide Cooking class here.

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