Pimm’s Cup a la SousVide
Makes 1 cocktail (*Note: Made with sous vide infused orange, mint, and strawberry lemonade to be made in advance.) INGREDIENTS 1 ¾ ounces Pimm’s No. …
Fruit Riot Lemonade
Makes 6 cups INGREDIENTS 12 Meyer Lemons (for juice; 4 for zest) 2 cups sugar 2 cups water 6 to 8 sprigs fresh mint 20 …
The Luscious Red
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 …
Caipirinha
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 …
Lime-infused Simple Syrup
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) …
Mint Julep and Mint Simple Syrup
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 …
Blood Orange Infused Syrup
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) …
Spiced Fig Syrup
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 …
Butternut Squash Cordial
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 …
The Vintage Pink Lady
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) …
Pear Shrub
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, …
Ponche Crema – Venezuelan Christmas Nog
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 …
Sorrel (Hibsicus) Punch (Jamaican Christmas Punch)
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 …
Rumtopf (Rum Poached Fruit)
A German Christmas tradition, usually requiring months of layered additions to preserve the fruit as it comes in season. Almost any fruit will work, but …
Infused Olive Oil
Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Makes about 2 cups (480 ml) INGREDIENTS 2 cups (480 ml) olive oil Dried Infusion Flavorings of …
Infusing Oils With SousVide Supreme
This summer preserve the sunshine with SousVide Supreme by infusing olive oil with your favorite herbs and spices. Instantly add a burst of flavor to your meals …
Lychee Vodka and Cordial
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 …
Jalapeno Vodka
Makes 750 ml INGREDIENTS 2 fresh jalapeno peppers 1 bottle (750 ml) vodka DIRECTIONS Fill and preheat the SousVide Supreme to 147F/64C. Cut the peppers …
Fresh Ginger Syrup
Makes about a quart and a half (1.2 liters) INGREDIENTS 2 cups (383 g) castor sugar 4 cups (960 ml) water 3 inches (7.5 cm) …
Habañero Infused Tequila
Infusion and cocktail courtesy of Rex Bird INGREDIENTS 1 to 1 ½ fresh sliced Habañero (or Jalapeño or other hot) peppers, stemmed and seeds removed …