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Cocktails & Drinks

French Toast Flip

IntermediateIntermediate

Nothing’s off limits for Gn Chan’s cocktails. The owner of Double Chicken Please sous vides toast and maple syrup for this rich Aberfeldy concoction.

Ingredients

Maple Toast Syrup

8 slices bread, toasted
2 C maple syrup
2 C coconut water

 

Cocktail

1 ½ Tbsp Scotch whisky (Aberfeldy recommended)
2 ¼ Tbsp whole milk
1 egg white
1 tsp butter, unsalted
Pinch of sea salt
Walnuts, crushed, to garnish (optional)
Berries, to garnish (optional)

Overview

Equipment

  • Sous vide circulator
  • Sous vide pouch
  • Fine-mesh sieve
  • Immersion blender
  • Cocktail shaker
  • Coupe glass

Timing

Cooking time: 5 minutes (excludes sous vide cooking)

Servings

Recipe yields about 3 ½ cups of maple toast syrup—enough for 17 cocktails.

Directions

For the Maple Toast Syrup:

  1. Place the toast and maple syrup into a sous-vide pouch. Seal and cook at 145.4°F (63°C) for 40 minutes.  
  2. Open the pouch and strain into a bowl. Blend in the coconut water with an immersion blender for about one minute.
  3. Strain again through a fine-mesh sieve and set aside until ready to build.

To Build:   

  1. Using a cocktail shaker, combine 3 tablespoons of maple toast syrup with the cocktail  ingredients, excluding the walnuts and berries.
  2. Shake ingredients in a cocktail shaker without ice (called “dry shaking”) for a few seconds.
  3. Fill the shaker with ice and shake again for an additional few seconds.  
  4. Strain into a coupe glass and garnish with walnuts and berries.  

 

Developed by Chef Gn Chan of Double Chicken Please. Featured in Sous-Vide magazine Spring/Summer 2018.