Infusions

Makes 1 Cocktail

3 ounces pomegranate juice
1 ounce Limoncello
1 ½ ounces vodka
Ice
Optional lemon twist for garnish

DIRECTIONS
1. Put the pomegranate juice, Limoncello, and vodka into a cocktail shaker over ice.
2. Cover and shake well.
3. Strain into a chilled martini glass. Garnish with lemon twist, if desired.

Makes 4 cocktails

INGREDIENTS
For the rim
3 or 4 drops Liquid Smoke
2 tablespoons water
1 teaspoon pumpkin pie spice
1 tablespoon coarse sugar

For the cocktails

• 6 ounces bourbon
• 3 ounces Pumpkin Schnapps
• 2 ounces sous vide ginger syrup
• 4 ounces white cranberry juice
• 1 ounce pumpkin puree
• Ice
• 4 orange twists for garnish, if desired

DIRECTIONS

1. Mix together the pumpkin spice and the sugar and put onto a plate.
2. Add the Liquid Smoke to the water and use this mixture to wet the rim of four chilled martini glasses.
3. Invert each glass into the spice and sugar mixture to rim the edge with sugar and spice.
4. Put all cocktail ingredients into a large shaker or cocktail pitcher with ice and shake or stir vigorously until well chilled.
5. Strain the cocktail, dividing it among the four glasses.
6. Garnish each with an orange twist, if desired.

Makes 4 cocktails

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.

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

Makes 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.

Makes about 3 cups (720ml)

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.

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!

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

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!

Courtesy of Seth Sempere (Spur Gastropub, Seattle, WA)
Makes about 1 1/2 cups (360 ml)

INGREDIENTS

• 1 small butternut squash, peeled, seeded, rough chopped, and juiced
• 3/4 to 1 cup* (180 to 240 ml) Brown Sugar Syrup
• 2 ounces (60 ml) vodka

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 135F/57C.
2. Strain the squash juice into a measuring cup.
3. Pour the squash juice into a zip-closure cooking pouch and add one-half as much brown sugar syrup by volume as you have squash juice (i.e., for every ounce (30 ml) of squash juice add ½ ounce (15 ml) of the syrup) .
4. Use the displacement method (Archimedes Principle) to remove as much air as possible from the pouch and zip it closed.
5. Submerge the pouch in the water oven and cook for 45 minutes. The contents must be completely submerged to ensure even cooking.
6. 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.
7. Strain the mixture through a fine mesh sieve into a clean, stoppered bottle. Add the vodka.
8. Store the cordial, tightly capped, in the refrigerator for up to two weeks.

Courtesy of Michael Cadden, Tavern Law, Seattle, WA
(A modernist’s take on a speakeasy vintage classic.)
Makes 1 cocktail

INGREDIENTS

• 1 ½ ounces (45 ml) gin
• ¾ ounce (22 ml) sous vide infused Pear Shrub
• ½ ounce (15 ml) fresh lemon juice
• ¼ ounce (7.5 ml) Demerara simple syrup*
• 2 dashes bitters (Old Fashioned Barrel Aged Fee Brothers Bitters preferred)
• 1 egg white
• Ice cubes as needed
• Fresh cranberry juice for decoration

DIRECTIONS

1. Combine all ingredients, except the ice cubes and cranberry juice, in a mixing tin set (cocktail shaker). Add the spring of a Hawthorn strainer, if you have it, as it helps whip the egg whites and dry shake for 1 minute.
2. Open, take out the spring, add the ice, and shake for another minute.
3. Double strain through a Hawthorn strainer and a fine mesh strainer into a flip glass or large coupe-style cocktail glass.
4. Let sit for 30 seconds before adding drops of fresh cranberry juice to decorate; get creative with the swirling.
5. Imbibe.

*Demerara Simple Syrup can be made easily following the standard SousVide Simple Syrup recipe, but substituting Demerara sugar for the castor sugar in the recipe.

Courtesy of Michael Cadden, Tavern Law, Seattle, WA
Makes about 1 pint (480 ml) of shrub

INGREDIENTS

• 8 ounces (228 g) Bosc pears, washed, cored, and chopped or thinly sliced (not peeled)
• 8 ounces (228 g) Demerara sugar
• 8 ounces (240 ml) apple cider vinegar
  

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 148F/64.5 C.
2. Put the sugar and pears into a large (gallon/3.8 liter) cooking pouch and vacuum seal.
3. Submerge the pouch in the water oven to cook for 1 hour.
4. Remove and quick chill the pouch in ice water (half ice, half water) for 30 minutes, then refrigerate for 12 hours.
5. Again, preheat the water oven to 148F/64.5 C.
6. Open the pouch, transfer the pears to a large (gallon/3.8 liter) zip-closure cooking pouch and add the cider vinegar and mix together; use the displacement method (Archimedes’ Principle) to remove the air and zip the seal.
7. Submerge the pouch in the water oven to cook for another 6 hours.
8. Quick chill in the pouch, again, submerged in ice water for 15 minutes, then refrigerate until well chilled.
9. Strain to remove the solids and transfer the liquid to a clean, stoppered bottle. (Reserve the pear pieces to use on top of ice cream or dehydrate the thin candied pear slices for use as a garnish on desserts or entrees.)

Serves 10 to 12

INGREDIENTS

• 4 eggs, well beaten
• 2 cups water
• 1 can (14-ounce/396g) sweetened condensed milk
• 1 can (12-ounce/354g) evaporated milk
• 1 can (12-ounce/354g) crème de coco
• 2 cups (480 ml) white rum
• 2 or 3 cinnamon sticks
• ground cinnamon for garnish

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 140F/60C.
2. In a blender or large mixing bowl, beat the eggs until pale yellow. Add the water, evaporated milk, condensed milk, and crème de coco and mix until well blended.
3. Pour the mixture into a large (gallon/3.8 liter) zip-closure cooking pouch.
4. Add the cinnamon sticks and use the displacement method (Archimedes’ Principle) to remove as much air as possible and zip the seal.
5. Submerge in the water oven to cook for 2 hours.
6. Remove the pouch from the water oven and quick chill, submerged in ice water (half ice/half water) for at least 30 minutes.
7. Strain the mixture to remove the cinnamon sticks and any solid bits and store in a clean pouch or covered container in the refrigerator until serving.
8. To serve, put the egg and cream mixture into a large punch bowl, stir in the rum, and sprinkle cinnamon over the surface. Ladle into individual mugs or glasses for serving.

Makes about 1 ½ quarts (1.4 liters)

INGREDIENTS

• 2 cups (70 g) dried sorrel (hibiscus flowers)
• ¼ cup (57 g) fresh minced ginger root
• 1 tablespoon (7 g) whole allspice berries
• 1 cup (190 g) castor sugar
• 4 cups (0.9 liters) water

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 135F/57C.
2. Put all ingredients into a large (gallon/3.8 liter) zip-closure cooking pouch. 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 30 minutes.
4. Remove and quick chill, submerged in ice water (half ice/half water) for 20 minutes. Strain the infusion into a clean bottle and refrigerate. Discard solids.
5. Serve chilled, over ice, garnished with fresh mint as a refreshing non-alcoholic holiday libation or use as the base for an adult holiday cocktail (recipes below.)

Sorrel (Hibiscus) Rum Cocktail
Makes 1 cocktail

INGREDIENTS

• 4 ounces Sorrel Punch (above)
• 2 ounces white rum
• Ice
• Mint leaves, orange twist, or fresh cranberries for garnish

INSTRUCTIONS

1. Put the punch, rum, and ice into a shaker and shake until well chilled.
2. Strain over fresh ice into a rocks glass or serve up (neat) in a stem.
3. Garnish with mint or an orange twist or for a holiday feel, a skewer of fresh cranberries.

Sorrel (Hibiscus) Champagne Cocktail
Makes 1 cocktail

INGREDIENTS

• 2 ounces Sorrel Punch
• 4 or 5 drops orange bitters
• 3 to 4 ounces champagne

DIRECTIONS

1. Put the punch into a champagne flute, add the bitters, and top with chilled champagne.
2. Garnish with a twist of orange or drop in a fresh cranberry.