Infusions

INGREDIENTS

For the puree (Makes 750 ml)

• 1 ‘fifth’ (750 ml) clear rum
• 4 lemons
• 4 limes
• 1 pint (300 g) fresh, ripe strawberries, stemmed and quartered
• Simple Syrup, chilled

For the cocktail (Makes 1 cocktail)

• 2 ounces infused rum
• 1 ounce simple syrup
• 1 ounce strawberry puree
• Ice
• Whole fresh strawberry, for garnish

INSTRUCTIONS

For the puree

1. Fill and preheat the SousVide Supreme to 135F/57C.
2. With a sharp knife, peel the zest from the lemons and limes and carefully scrape away any white pith.
3. Juice the lemons and limes.
4. Put the rum, lemon and lime juice and zest, and strawberries 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.
5. Submerge the pouch to cook for 2 hours.
6. Remove the pouch and quick chill for 15 minutes, submerged in an ice water bath (half ice/half water).
7. Strain out the solids, reserving the strawberries.  Pour the infused rum into a clean bottle with a stopper or screwtop (the one it came out of works fine.)  Chill very well.
8. Puree the cooked strawberries and chill.

For the cocktail 

1. In a cocktail shaker, with ice cubes, put all ingredients and shake well.
2. Pour into a chilled, stemmed cocktail glass.
3. Halve the strawberry almost through from tip to stem and position on the edge of the glass.

Courtesy of Staff Blogger, Sophie
Makes 1 quart (960ml)

Ingredients

For the vodka

• 2 large lemons for zest (yields about 2 tablespoons/30g of zest with pith removed)
• 4 limes for zest (yields about 1 ½ tablespoons/20g of zest with pith removed)
• 2 cups (480ml) vodka

For the sugar syrup

• 2 cups (480 ml) of water
• ¾ cup (144g) of superfine sugar/ castor sugar

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 135°F/57°C.
2. Remove the zest from the lemons and limes with a sharp knife or vegetable peeler.
3. Scrape with the sharp knife blade to remove every little bit of white pith from the zest, otherwise it will make your limoncello taste bitter.
4. Pour the vodka into a large (gallon/3.8 liter) zip-closure cooking pouch. (Use the Baggy Rack (or a friend) to assist in pouring liquid into a bag)
5. Add the zest and use the displacement method (Archimedes’ principle) to remove the air and zip the seal closed.
6. Submerge the pouch in the water bath and cook for 2 hours.
7. Meanwhile, make the sugar syrup:
8. Put the 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 closed.
9. Submerge the pouch in the water bath, alongside the vodka to cook for the 30 minutes needed for the sugar to dissolve.
10. Remove the pouch and chill in a water bath (half ice/half water), for 10 to 20 minutes.
11. Once the cooking time has elapsed on the vodka, remove the pouch and strain the vodka into a large bowl or jug.
12. Discard the zest and stir the sugar syrup into the vodka.
13. Pour the finished lime-limoncello into airtight bottles or jars and chill before serving.
14. Serve chilled as an aperitivo or digestivo or as a cocktail with ice, slices of lemon and lime, a sprig of mint and some soda water. Enjoy!

Great with

Lime Limoncello Cooler

Courtesy of the Mondrian Hotel Bar
Makes about 1 liter

INGREDIENTS

• 1/2 cup (120 ml vol) dried chipotle (chopped)
• 1/2 cup (120 ml vol dried pasilla negro pepper (chopped)
• 1 liter Bulldog Gin

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 140F/60C.
2. Add the pasilla peppers and gin 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 15 minutes.

Try it in the Green Smoke cocktail

Courtesy of the Mondrian Hotel Bar
Makes about 1 liter

INGREDIENTS

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

INSTRUCTIONS

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

Makes 8 ounces (240 ml)
Choose vibrant red stalks of rhubarb for best color!

INGREDIENTS

• 1/2 pound (228 g) rhubarb, cleaned, trimmed of leaves and cut into ¼” (0.6 cm) pieces
• 1 cup (7 oz/ 200 g) organic sugar
• 1/2 cup (4 fl oz/ 240 ml) water
• 1 teaspoon (5 ml) rose water

INSTRUCTIONS

1. Fill and preheat the water oven to 135F/57C.
2. Put the rhubarb into a large (1 gallon/3.8 liter) zip-closure cooking pouch.
3. In a small saucepan, heat the sugar and water over medium-high heat, stirring until the sugar is dissolved.
4. Pour the sugar syrup over the rhubarb, use the displacement method (Archimedes’ Principle) to remove as much air as possible from the pouch, and zip closed.
5. Submerge the pouch in the water oven and cook for 2 hours. 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 minutes to quick-chill the contents.
7. Strain the syrup through a fine mesh sieve into a clean bottle and stir in the rose water. Keep the rhubarb for the Sous Vide Rhubarb Compote.
8. Store the syrup in an air-tight glass bottle, in the refrigerator for up to 4 weeks.

Use the syrup to make delicious Rhubarb Rose Bellinis.

Makes 1 cocktail

INGREDIENTS

• 1 ounce (30 ml) Sous Vide Infused Raspberry Syrup 
• 4 to 5 ounces (120 to 150 ml) champagne or prosecco, well-chilled
• 1 fresh raspberry, for garnish

INSTRUCTIONS

1. In a chilled champagne flute or coupe, put the raspberry syrup.
2. Top with chilled bubbly.
3. Drop in a single fresh berry.
4. Cheers!

Courtesy of Chef Brian McCracken and Chef Dana Tough of Tavern Law, Seattle, WA

INGREDIENTS

• 2 pints (680 g) plump, fresh raspberries
• 4 cups (766 g) sugar
• 4 cups (960 ml) water

INSTRUCTIONS

1. Preheat the SousVide Supreme to 135F/57C.
2. Put all ingredients in a zip-closure cooking pouch.
3. Lower the open pouch into the water oven slowly until the zip closure nears the surface; zip the seal and cook for 2 hours.
4. Remove pouch, let cool briefly, and quick chill, submerged in an ice water bath (half ice/ half water) for 30 minutes.
5. Strain the infusion into a clean bottle and tightly cap.
6. Store in refrigerator for up two weeks.

Optional: Add 2 ounces (60 ml) of vodka per quart (0.9 liter) of finished syrup to add a couple of weeks to shelf life.

Courtesy of Ivaylo Peshev, Trattoria Vittoria, Santa Barbara, CA

Serves 1

INGREDIENTS

• Ice cubes
• 3/4 ounces (22 ml) Coffee Vodka Cordial
• 1 ½ ounces (45 ml) Godiva Black liqueur
• 1 ½ ounces (45 ml) Godiva White liqueur
• ½ ounce (15 ml) Nivan Vanilla Cognac
• ¼ ounce (7.5 ml) chocolate syrup, for garnish
• Grated chocolate or cocoa powder, for garnish

INSTRUCTIONS

1. In a cocktail shaker, put ice and all remaining ingredients, except garnishes and shake well to chill.
2. Drizzle a web of chocolate syrup into a martini glass.
3. Strain the cocktail mixture in the glass.
4. Garnish with a sprinkle of grated chocolate or cocoa powder.

Makes about 1 ½ quarts (1.5 liters)

INGREDIENTS

• 1 bottle (750 ml) vodka (or grain spirits)
• 6 tablespoons (90 ml) whole dark roast coffee beans
• 3 cups (710 ml) simple syrup

INSTRUCTIONS

1. Fill and preheat the water oven to 135F/57C.
2. Put the vodka and coffee beans into a zip-closure cooking pouch. Use the displacement method (Archimedes’ Principle) to remove as much air as possible and zip the pouch closed.
3. Submerge the pouch in the water oven and cook for 30 minutes. The contents must be completely submerged to ensure even cooking.
4. 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.
5. Strain the infused vodka through a fine mesh sieve into a large bowl and discard the beans.
6. Add the simple syrup to the vodka and mix well.
7. Pour the cordial into two or more clean bottles, label, date, and store, tightly capped, in the refrigerator for up to six weeks.

Makes about 12 servings

Ingredients

• 2 cups (480 ml) apple cider
• 1 cup (240 ml) orange juice
• 1 (750 ml) bottle full bodied red wine, such as Zinfandel or Cabernet Sauvignon
• 1/4 cup (60 ml) honey
• 2 cinnamon sticks
• 1 teaspoon (5 ml) whole cloves
• 1 teaspoon (5 ml) whole allspice
• 2 oranges, sliced thinly, for garnish

Instructions

1. Fill and preheat the SousVide Supreme to 137F/58C
2. Put all ingredients into a large (gallon/3.8 liter) zip closure pouch and, using the displacement method (Archimedes’ Principle) remove the air from the pouch and zip the seal.
3. Submerge the pouch to cook for 1 hour.
4. Strain the wine through a fine mesh sieve into a pretty punch bowl, float the orange slices atop, and serve, hot.
5. If not serving immediately, strain and return to the cooking pouch, zip the seal and quick chill in an ice bath (1/2 ice, 1/2 water) for 20 minutes and refrigerate until ready to reheat in the water oven (137F/58C for 30 minutes) or on the stovetop.
6. Serve garnished, if desired, with a thin slice of orange floated atop the wine.

Makes 750 ml

INGREDIENTS

• 1 bottle (750 ml) vodka
• Zest of 3 tangerines
• 1/2 cup (115 g) pomegranate seeds**

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 153F/67C.
2. Put all ingredients 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 and cook for 2 hrs.
4. Strain the infusion (to remove the seeds and zest) and pour into a clean stoppered or screw-top bottle, cool, label, and refrigerate for up to 6 weeks. (The bottle of the vodka you used works fine.)

** Pomegranate seeds are widely available, pre-cleaned, in containers in many grocery stores. The juice of pomegranates stains hands and cutting boards (and everything else) a deep red. However, to easily seed a fresh pomegranate, put a few thicknesses of paper towel on your cutting board to catch the juice. Cut the pomegranate into quarters with a sharp knife and put the quarters into a bowl filled with water. Working in the water, gently tease the seeds away from the peel and pith with your fingers; the seeds will sink and the pith will float to the top. Scoop away and discard the peel and all bits of white pith, including any that cling to the seeds. Discard any discolored seeds.

Use it to make the Pom Pom Champagne/Prosecco Cocktail.

Recipe courtesy of Jason Cousins, Beverage Director, Mondrian Hotel NYC

INGREDIENTS

• 1-1/2 ounces (45 ml) Gazpacho-Infused Bulldog Gin (recipe here)
• 1/2 ounce (15 ml) simple syrup
• 1/2 ounce (15 ml) tomato juice.
• 1/2 ounce (15 ml) lemon juice
• Sriracha-yogurt foam (recipe here)
• Celery micro greens
• Black pepper

INTRUCTIONS

1. Add all ingredients to a mixing tin (cocktail shaker) with ice and shake well.
2. Strain into a chilled cocktail glass and garnish with sriracha foam, micro greens, and grated black pepper.