Tag Archives: sous vide drinks

Sous Vide Witch’s Brew

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

Cherry Orange Infused Rum

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.

Lime Limoncello Cooler

Courtesy of Staff Blogger, Sophie Makes 1 cocktail INGREDIENTS 2 ounces (60 ml) Lime-Limoncello, well chilled Ice cubes for shaking and serving Soda water (seltzer) A few sprigs of mint INSTRUCTIONS Pour lime limoncello over ice in a rocks glass. Top off with seltzer and garnish with mint. Say ahhhhh! Tastes like summer!

Lime Limoncello

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

Green Smoke

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

Eye of the Dragon Cocktail

Courtesy of the Mondrian Hotel Bar Makes 1 cocktail INGREDIENTS 3 sprigs mint (reserve 1 for garnish) 1/2 ounce (15 ml) agave syrup 1/2 ounce (15 ml) lime juice Lychee and Melon Infused Bulldog Gin 1 ounce (30 ml) Pineapple, Apple & Mint Juice 4 or 5 ice cubes for shaking Crushed ice INSTRUCTIONS To a cocktail shaker, add 2 sprigs of the mint and the agave syrup; lightly muddle mint. Add all other ingredients, except the crushed ice, and shake well to chill. Pack a Collins glass with crushed ice, strain the cocktail into it, and garnish with the remaining … Read More

Rhubarb Rose Bellini

Makes 1 cocktail INGREDIENTS 1 tablespoon (0.5oz/ 15 ml) Sous Vide Rhubarb Compote 1 tablespoon (0.5 fl oz/ 15 ml) Rhubarb Rose Syrup 3 oz (90 ml) prosecco, icy cold   INSTRUCTIONS Spoon the compote and syrup into your serving glass. Top with prosecco and stir to combine.

Coffee Vodka Cordial

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

Holiday Cranbertini

Makes one cocktail INGREDIENTS 2 ounces (60 ml) sous vide infused cranberry vodka 1/2 ounce (15 ml) clear orange liqueur (Citronge, Cointreau, triple sec) 2 ounces prosecco or champagne Orange peel twist     INSTRUCTIONS In a shaker, pour the vodka and orange liqueur over ice. Shake vigorously to chill. Pour into a stemmed cocktail glass. Top with the bubbly, and garnish with the twist. Enjoy!

Infused Cranberry Vodka

INGREDIENTS For the vodka 12 ounces (340g) fresh cranberries 1 quart (960 ml) vodka For the simple syrup (Add prepared simple syrup to the vodka for a deliciously sweet alternative) 2 cups sugar 2.5 cups water INSTRUCTIONS For the vodka Fill and preheat the SousVide Supreme to 153F/ 67C. Put the cranberries and vodka into a zip-closure cooking pouch and, using the displacement method (Archimedes Principle) remove the air and zip the seal closed. Cook for 2 hours, then strain the liquid into a clean stoppered bottle. (You can discard the fruit or use for some other purpose.) The infusion will keep, refrigerated, for several … Read More

Clover Club Cocktail & Raspberry Syrup

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