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. 1 5 ounces Fruit Riot Lemonade 2 slices orange 1 strawberry, sliced 3 slices cucumber 1 sprig mint, for garnish DIRECTIONS In a cocktail shaker, over ice, add the Pimm’s and sous vide infused Fruit Riot Lemonade and shake vigorously to chill. Pour over fresh ice and the fruit slices in a tall glass and garnish with the mint.
Courtesy of Mason Brangwin, The Old Sage, Seattle, WAMakes 1 cocktail INGREDIENTS 2 ounces (60 ml) whiskey 1/2 ounce (15 ml) Spiced Fig Syrup (see below) 3 dashes angostura bitters 3 dashes Reagan’s Orange Bitters Ice cubes as needed Orange peel for decoration DIRECTIONS In a mixing glass, combine all ingredients, finishing with adding the ice. Stir until chilled. Strain into glass. Add fresh ice. Garnish with orange peel. Serve. Spiced Fig Syrup 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 … Read More
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 in half and remove the stems, seeds and veins. Put the peppers and vodka 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. Submerge the pouch in the water oven to cook for 2 hours. Quick chill in the pouch, submerged in ice water (half ice, half water) for 15 to 20 minutes. Strain the infused vodka into a clean bottle with … Read More
If you’re planning to gather with friends and family for an Academy Award viewing party, you want the suspense to be about whether Gravity or Philomena will win out over American Hustle, not whether your food will be delicious or disastrous! Sous vide comes to the rescue as the Assistant to the Producer (you) to be sure it’s all cooked to perfection! We’ve put together some sous vide ideas for easy bites and finger foods–not to mention some tasty adult libations–that should make your evening red carpet ready! So, here are our nominees for… Best Appetizer in a Leading Role: … Read More
I am still new to sous vide infused spirits, but every time I make a sous vide infused drink I am always amazed and delighted with the results. This month I wanted to try a spooky cocktail, so I decided to make a luscious red infusion. Cranberries are in season, so I set out to make a cranberry gin. Store bought flavored alcohols are so often disappointing and usually taste and look nothing like the fruit that’s supposed to be in them. The magic of sous vide infused drinks is that they actually contain that real fruit flavor. For this … Read More
Makes 1 cocktail Note: The cocktail is built on sous vide infused alcohol. INGREDIENTS 2 ½ ounces (75 ml) sous vide infused Cherry Orange Rum ½ ounce (15 ml) simple syrup ½ ounce (15 ml) Cointreau ½ ounce (15 ml) fresh lime juice ½ cup (120 ml) cracked ice INSTRUCTIONS Pour all ingredients into a cocktail shaker and shake well to chill. Pour into a chilled cocktail glass and mutter ‘Here’s lookin’ at you, kid!
Makes about 750 ml INGREDIENTS 1 bottle (750 ml) white rum 1 cup (8 ounces/230 g) dark sweet cherries 2 large oranges for zest INSTRUCTIONS Fill and preheat the SousVide Supreme to 125F/51.5C. Put all ingredients into a large (gallon/3.8 liter) cooking pouch and use the displacement method (Archimedes’ Principle) to remove the air and zip the seal. Submerge the pouch and cook for 2 hours. Strain the infused rum into a clean, stoppered bottle and refrigerate.
Limoncello is so zingy and delicious, but what about Lime Limoncello? I am huge fan of lime, and wanted to see how it would work in a limoncello. I made this lime limoncello in the SousVide Supreme, and I was thrilled with the results. I love liqueurs like limoncello, but have never dreamt of making my own, as I always believed it to be so tedious. The SousVide Supreme makes infused spirits so quickly and with virtually no effort. The benefit of the SousVide Supreme is that it can gently heat the alcohol to a very precise temperature, and allow … Read More
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 Fill and preheat the SousVide Supreme to 135°F/57°C. Remove the zest from the lemons and limes with a sharp knife or vegetable peeler. Scrape with the sharp knife blade to remove every little bit of … Read More
Courtesy of Vivian Peterson of V Top Secret Chef Makes 1 cocktail Fruits, spices, herbs for infusion Suggestions: vanilla beans, juniper berries, star anise, cinnamon sticks tea, coffee beans, citrus slices, fresh berries, rosemary mint Various spirits Suggestions: vodka, gin, bourbon, tequila Simple syrup Seltzer tonic water Directions Fill and preheat the SousVide Supreme to 140F/60C. Put your choice of compatible fruits, spices, or herbs into a zip-closure cooking pouch. Add 2 ounces (60 ml) of the spirit of your choice to the pouch. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal. Submerge the … Read More
Courtesy of the Mondrian Hotel bar Makes 1 cocktail INGREDIENTS 1 1/2 ounces (45 ml) Sous Vide Infused Pasilla and Chipotle Bulldog Gin 1 ounce (30 ml) Blueprint Kale, Apple, Ginger, Romaine, Spinach, Cucumber, Celery, Parsley & Lemon Juice* 1/2 ounce (30 ml) lemon juice 1/2 ounce (30 ml) agave syrup 4 to 5 ice cubes for shaking 4 to 6 ice cubes for serving Parsley sprig for garnish INSTRUCTIONS In a cocktail shaker, put all ingredients and shake well to chill. Strain into a Collins glass over fresh ice. Garnish with a parsley sprig. *Blueprint juices are available online
Courtesy of the Mondrian Hotel Bar Makes about 1 liter INGREDIENTS 1 medium (about 1 1/2 cups) red bell pepper, stemmed, seeded, and chopped 1 medium (about 1 1/2 cups) green bell pepper, stemmed, seeded, and chopped 1 generous handful (about 1/2 cups) chopped cilantro 1 generous handful (about 1/2 cup) chopped arugula 1 liter Bulldog Gin INSTRUCTIONS Fill and preheat the SousVide Supreme to 140F/60C. Add all ingredients to a zip-closure cooking pouch. Use the displacement method (Archimedes Principle) to remove the air and zip the seal. Submerge in the water oven to cook for 2 hours. Remove … Read More