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 In a cocktail shaker, put ice and all remaining ingredients, except garnishes and shake well to chill. Drizzle a web of chocolate syrup into a martini glass. Strain the cocktail mixture in the glass. Garnish with a sprinkle of grated … Read More
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 Fill and preheat the water oven to 135F/57C. 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. Submerge the pouch in the water oven and cook for 30 minutes. The contents must be completely submerged to ensure even cooking. Remove the pouch and submerge it in an ice water bath (half ice, … Read More
Makes 1 cocktail INGREDIENTS 1 ounce (30 ml) Pomegranate Vodka 1/2 ounce (15 ml) lime juice 1 ounce (30 ml) simple syrup or grenadine 4 ounces (120 ml) champagne or prosecco Fresh pomegranate seeds for garnish INSTRUCTIONS In a chilled flute, put the vodka,lime juice, and simple syrup or grenadine and mix. Top with the champagne or prosecco. Drop in a few fresh pomegranate seeds for garnish.
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 Add all ingredients to a mixing tin (cocktail shaker) with ice and shake well. Strain into a chilled cocktail glass and garnish with sriracha foam, micro greens, and grated black pepper.
INGREDIENTS For the vodka 750 ml vodka 1 can (14 ounces) sliced pears in syrup For Pear-tini 2 ounces (60 ml) pear infused vodka (above) 1 ounces (30 ml) lime juice 1 ounce (30 ml) pomegranate juice INSTRUCTIONS For the vodka Fill and preheat the SousVide Supreme to 143F/61.5C. Put all ingredients into a zipper cooking pouch and use the displacement method (Archimedes’ Principle) to remove the air and zip the seal closed. Submerge the pouch in the water bath and cook for 2 hours. Remove the pouch and quick chill in an ice water bath for 30 minutes. Strain … Read More
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
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
From the first card you made for her in kindergarten (the one with the heart snipped out of construction paper with your blunt-nosed scissors and glued on with Elmer’s school paste) nothing says ‘I Love You, Mom!’ quite like something you make yourself. Anyone, after all, can phone the florist or make a brunch reservation, but those can’t hold a candle to something you hand-crafted with love especially for her. So this year, treat Mom to something delightful, delicious, and delovely. The gift that keeps on giving: a hand-crafted sous-vide-infused cordial or syrup. The method is simplicity itself. How to … Read More
Recipe courtesy of Sharone Hakman INGREDIENTS 1 bottle (750 ml) good bourbon 1/4 cup (50 g) brown sugar, loosely packed 2 oranges, for zest only 2 strips bacon, cooked crisp INSTRUCTIONS Fill and preheat the SousVide Supreme to 140F/60C. Put all ingredients into a large (gallon/3.8 liter) food-grade cooking pouch and vacuum seal in a chamber vacuum sealer or use a food-grade, zip-closure cooking pouch and the Archimedes’ Principle to remove the air and seal. (If you are using a standard cooking pouch, press as much air as possible from the pouch with your hands and seal only. Do not attempt to seal liquids using a suction … Read More
courtesy of Chef Brian McCracken and Chef Dana Tough of Tavern Law, Seattle, WA Here’s a recipe for a gorgeous retro ‘flip’ cocktail made using the SousVide Infused Raspberry Syrup (see recipe below), courtesy of the ingenious barkeeps at Tavern Law. It’s shaken, not stirred! (makes one cocktail) INGREDIENTS For the cocktail 1-1/2 ounces (45 ml) gin or vodka 1 ounce (30 ml) lemon juice 1/2 ounce (15 ml) raspberry syrup 1 egg white (or equivalent in pasteurized egg whites) 1/2 cup (a handful) cracked ice cubes For the infused raspberry syrup 2 pints (680 g) plump, fresh raspberries 4 … Read More
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