Tag Archives: cocktails

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, and chopped or thinly sliced (not peeled) 8 ounces (228 g) Demerara sugar 8 ounces (240 ml) apple cider vinegar DIRECTIONS Fill and preheat the SousVide Supreme water oven to 148F/64.5 C. Put the sugar and pears into a large (gallon/3.8 liter) cooking pouch and vacuum seal. Submerge the pouch in the water oven to cook for 1 hour. Remove and quick chill the pouch in ice water (half ice, half water) for 30 minutes, … Read More

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 ml) simple syrup DIRECTIONS Fill and preheat the SousVide Supreme water oven to 153F/57C. 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. Submerge the pouch in the water oven to cook for 1 hour. Remove the bag and submerge it in an ice water bath (half ice, half water) for … Read More

Habanero Margarita

Courtesy of Rex Bird Makes 1 cocktail INGREDIENTS 2 ounces (60 ml) habanero-infused tequilla 1 ounce (30 ml) Grand Marnier 3 ounces (90 ml) fresh-squeezed lime juice Ice for shaking Salt for rimming glasses DIRECTIONS Put ice into a cocktail shaker, pour in the ingredients, and shake thoroughly, until well chilled. Serve over fresh ice in a salt-rimmed glass and garnish with a thin slice of lime. **Make a batch for the whole crowd! Just measure in ‘parts’ not ‘ounces’ and put ingredients into a large container with ice. Stir until well chilled. Remove residual ice to prevention dilution. Pour … Read More

Sous Vide Rhubarb

Rheum rhabarbarum and Rheum rhaponticum are the most common varieties of the Buckwheat family found in our kitchens. Beckoning the arrival of spring, this faux fruit appears in various colors ranging from spring green to ruby red. Native to Northern Asia, rhubarb thrives in colder climates from Spring through Summer. US cultivation began during the early nineteenth century on the east coast and eventually spread west with the settlers, primarily grown in the northern states and southern Canada. When shopping for rhubarb choose bright, glossy, unblemished and firm stalks. Most rhubarb is sold without the leaves, however if you have … Read More

Sous Vide Infused Alcohols & Syrups

Flavored syrups for specialty coffees, sodas, or shakes and infused alcohols for making retro cocktails are all the rage. In the SousVide Supreme, the process takes only hours to make your own infused alcohols and syrups. Almost any fruit can be used to make delicious syrup and many fruits, herbs, spices, and even peppers can be used to flavor alcohol. Here are some recipes to try out. Perfect for the holiday season – as gifts or for entertaining! Earl Grey MarTEAni Makes one cocktail Ingredients: 1-1/2 ounces (45 ml) Earl Grey-Infused Gin (recipe follows) 3/4 ounce (22.5 ml) lemon juice … Read More