BeginnerIngredients
Plum-Infused Pimm’s
1 bottle (750 ml) Pimm’s No. 1
5 plums, halved and pitted
1 orange peel, plus extra to garnish
2 sprigs fresh thyme
Cocktail
¾ oz dark rum
¾ oz rye
¾ oz Dolin Blanc vermouth
¾ oz plum-infused Pimm’s
Overview
Equipment
- Sous vide circulator
- Sous vide pouch
- Fine-mesh sieve
- Rocks glass
Timing
Prepping time: 10 minutes / Cooking time: 5 minutes (excludes sous vide cooking)
Servings
Infused Pimm's yields enough for about 32 cocktails
Directions
For the Infused Pimm’s:
- Set circulator to 140°F (60°C).
- In a large sous vide pouch, combine Pimm’s, plums, orange peel, and thyme. Seal, then cook in water bath for one hour.
- Chill in ice bath. Once cool, strain, reserving the liquid.
To Build:
- Add all ingredients to rocks glass and add ice. Stir.
- Garnish with orange peel.
Developed by Chris Brown, Bar Manager at Metropole at the 21c Museum. Featured in Sous-Vide magazine Spring/Summer 2018.
