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:

  • 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




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