COCKTAIL: Sous Vide Gin & Tonics
Yep, the weird & wacky world of cocktails has now branched out into the Sous Vide G&T!
The first recipe was created at CREA (Culinary Research & Education Academy) in Virginia, USA which describes itself as "an unconventional cooking school" - as will become apparent!
The gin you want is Bombay Sapphire, garnished with a wedge of lime, in a highball glass. To this will then add the sous vide tonic:
Add 4 cups water, 4 tsp powdered cinchona bark, 1 cup lemongrass, 1 roughly chopped lemon (with zest added and juiced), 1 roughly cut lime (with zest added and juiced), 1 roughly chopped orange (with zest added and juiced, 1 grapefruit (with zest added and juiced), 1 tsp allspice berries, 1/4 cup citric acid, 1/4 cup salt and half of 3/4 cup agave syrup to a sous vide bag.
Cook in a water bath set at 158 degrees F for 2 hours.
Strain the liquid several times through a chinois and coffee filter until clear, and stir in remaining agave syrup to taste.
Cut with water (roughly 1 part tonic syrup water to 4 parts water), and carbonate in an iSi siphon.
Simples! 😎
The second recipe is a comice pear infused gin & lemon thyme tonic
For this you will need:
This will deliver 6 servings, and the preparation time is 2 hours - but it looks as though it will be worth it, right?!
This recipe is courtesy of Paul Welburn from www.greatbritishchefs.com
The 3rd & final recipe can also be made without a sous vide machine so maybe you might consider giving this one a go if you're not a foodie?
SAGE GIN AND TONIC WITH PRESERVED LEMON
The full mix makes 6 drinks, and you will need:
In order to produce the drink using a sous vide machine, follow these steps:
As I mentioned, this drink can also be made without a sous vide though unsurprising it does take a bit longer! Just place the ingredients in a jar and shake. Place in fridge for 2 days, shaking occasionally.
In both methods after infusion is complete, strain and return liquid to a sealed container.
To mix cocktail add 1 part gin mix to 2 parts Fever Tree Mediterranean tonic. Stir and garnish with
This recipe is from the Healthy Ever After food blog
Follow @GinstagramUK
The first recipe was created at CREA (Culinary Research & Education Academy) in Virginia, USA which describes itself as "an unconventional cooking school" - as will become apparent!
The gin you want is Bombay Sapphire, garnished with a wedge of lime, in a highball glass. To this will then add the sous vide tonic:
Add 4 cups water, 4 tsp powdered cinchona bark, 1 cup lemongrass, 1 roughly chopped lemon (with zest added and juiced), 1 roughly cut lime (with zest added and juiced), 1 roughly chopped orange (with zest added and juiced, 1 grapefruit (with zest added and juiced), 1 tsp allspice berries, 1/4 cup citric acid, 1/4 cup salt and half of 3/4 cup agave syrup to a sous vide bag.
Cook in a water bath set at 158 degrees F for 2 hours.
Strain the liquid several times through a chinois and coffee filter until clear, and stir in remaining agave syrup to taste.
Cut with water (roughly 1 part tonic syrup water to 4 parts water), and carbonate in an iSi siphon.
Simples! 😎
The second recipe is a comice pear infused gin & lemon thyme tonic
For this you will need:
- 300g of Comice pear, sliced, plus 1 for garnish
- 300ml of gin (I would suggest Tinker gin might work with this)
- 600ml of tonic water
- 6 sprigs of lemon thyme
This will deliver 6 servings, and the preparation time is 2 hours - but it looks as though it will be worth it, right?!
- Preheat the water bath to a temperature of 47⁰C.
- Arrange the sliced Comice pear inside a vacuum bag, pour over the gin and vacuum the bag in a chamber sealer.
- Once sealed, place the bag in the water bath and leave to cook for 2 hours.
- Take the bag out of the water bath and set aside to cool completely.
- Strain the gin through a muslin cloth and throw away the cooked pear.
- To serve, place a generous helping of crushed ice in 6 glasses. Add 50ml of pear-infused gin to each glass, insert a sprig of lemon thyme and mix well, then fill up the glass with tonic water. Finish with a slice of raw pear and serve straight away.
This recipe is courtesy of Paul Welburn from www.greatbritishchefs.com
The 3rd & final recipe can also be made without a sous vide machine so maybe you might consider giving this one a go if you're not a foodie?
SAGE GIN AND TONIC WITH PRESERVED LEMON
The full mix makes 6 drinks, and you will need:
- 375 ml gin (Leith Gin would work especially well, or Malfy also)
- 4 T simple syrup
- 1 preserved lemon, thinly sliced and chopped
- 12 leaves fresh sage
- 6 black peppercorns
In order to produce the drink using a sous vide machine, follow these steps:
- Add gin, simple syrup, lemon, sage and peppercorns to a jar with a lid
- Submerge in a sous vide water bath at 140 F for 2 hours. (use a bowl or something heavy to keep the jar submerged completely)
As I mentioned, this drink can also be made without a sous vide though unsurprising it does take a bit longer! Just place the ingredients in a jar and shake. Place in fridge for 2 days, shaking occasionally.
In both methods after infusion is complete, strain and return liquid to a sealed container.
To mix cocktail add 1 part gin mix to 2 parts Fever Tree Mediterranean tonic. Stir and garnish with
This recipe is from the Healthy Ever After food blog
Follow @GinstagramUK
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