Makes about 48 ounces (860 ml)

INGREDIENTS

For the vodka

• 15 lychee nuts, canned
• 1 bottle (750 ml) vodka

For the cordial

• 3 cups (710 ml) simple syrup

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 153F/57C.
2. Put the lychees and vodka into a large (gallon/3.8 liter) zip-closure cooking pouch. Use the displacement method (Archimedes’ Principle) to remove as much air as possible from the pouch and zip it closed.
3. Submerge the pouch in the water oven to cook for 1 hour.
4. Remove the bag 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 vodka through a fine mesh sieve into a large bowl and discard the solids or save for some other use.
6. Put the infusion into a stoppered bottle and refrigerate or freeze. Use in specialty cocktails, such as Cosmopolitans or martinis.

To make the cordial

1. Mix 1 part infused vodka with 3 parts simple syrup.
2. Serve as an after dinner cordial or use the cordial mixture in specialty cocktails that call for a sweet touch.