Sous Vide Cocktails
The cocktails below were all created to show the versatility and use of a sous-vide machine in cocktail-making. I can recommend the Sous Vide Supreme machine, which I reviewed here.
50ml Fig-infused blanco tequila, 25ml Lime Juice, 10ml Agave Syrup, Soda Water.
Infuse a dozen chopped semi-dried figs in 250ml blanco tequila, sous-vide at 50C overnight then allow to cool and strain. Shake tequila, lime and agave syrup briefly with ice and strain over ice into a highball glass. Top with soda and garnish with a slice of fig.
2oz Popcorn-infused buttered rum, 4.5oz Coca Cola.
Create the popcorn-infused rum by adding a handful of freshly popped popcorn and 50g clarified butter to 250ml quality white rum. Seal in a bag and sous-vide for 6hrs at 55C. Strain into a plastic container and place in the freezer for an hour to solidify the butter before straining again. Build the drink over ice in a highball glass.
2oz Bourbon/Rye Whiskey, 1oz Sweet Vermouth, 0.25oz Orange Curacao, 2 dash Bitters.
Add ingredients to bag and seal. Sous vide overnight at 40C. Allow to cool then stir with ice and strain into a chilled glass. Garnish with an orange twist.