Tag Archives: sous vide alcohol

Old Fashioned Bourbon Cordial

Makes about 2 quarts/liters INGREDIENTS 1.75 liters bourbon (or Irish whiskey) 2 large oranges (used for zest) 1 large jar (about 14 ounces/370 g) maraschino cherries 2 cups (480 ml) simple syrup (equal parts sugar and water, cooked over low heat until dissolved)   INSTRUCTIONS Fill and preheat the SousVide Supreme to 147F/64C. Remove just the zest from the oranges with a sharp vegetable peeler and put into a gallon (3.8 liter) zip-closure cooking pouch (available on our site). Add the bourbon and the entire bottle of maraschino cherries and their syrup to the pouch. With the zip closure open, … Read More

Watermelon Infused Vodka Martini

For 1 cocktail INGREDIENTS For watermelon infused vodka martini 4 to 6 ice cubes 2 ounces (60 ml) Watermelon Infused Vodka (recipe follows) 1 ounce (30 ml) pureed watermelon flesh, seeds removed 1/2 ounce (15 ml) fresh lime juice 1/2 ounce (15 ml) simple syrup 1 sliver watermelon with rind (optional garnish) For watermelon infused vodka 2 cups (480 ml) vodka 2 cups (480 ml) cubed watermelon flesh 1 lime (for zest only)   INSTRUCTIONS For watermelon infused vodka martini Fill and preheat the SousVide Supreme to 143F/61.5C. Put all ingredients into a large (gallon/3.8 liter) zip-closure cooking pouch and … Read More

Sous Vide Ginger Brandy

Recipe Courtesy of Jen Caputo INGREDIENTS 4-1/2 ounces (128 g) fresh ginger 3/4 cup (375 ml) brandy 3/4 cup (144 g) sugar 1 cup (240 ml) water INSTRUCTIONS Fill and preheat the SousVide Supreme to 135F/57C. Peel and grate the ginger. Put the ginger and brandy in a zip-closure cooking pouch and, using the displacement method (Archimedes Principle) remove the air and zip the seal closed. Cook for two hours. In a separate pouch or in a saucepan on the stove, combine water and sugar to make simple sugar (instructions for sous vide simple sugar here, for stovetop simple sugar … Read More

Sous Vide Infused Margatini

Courtesy of Sharone Hakman www.sharonehakman.com Makes about 24 ounces/750 ml INGREDIENTS 1 lemon, for zest 1 lime, for zest 1 orange, for zest 3 ounces (90 ml) agave nectar 2 sprigs fresh rosemary 1 fifth (750 ml) silver tequila   INSTRUCTIONS Fill and preheat the water oven to 165F/74C. With a sharp vegetable peeler, remove strips of zest from the lemon, lime, and orange. Put the zest and all remaining ingredients into a large (gallon/3.8 liter) zip-closure cooking pouch and slowly submerge to remove most of the air from the pouch and zip it closed. Submerge the pouch in the … Read More