750 ml bottle Jameson Black Barrel
750 ml bottle Cocchi Vermouth di Torino
750 ml bottle Dolin Génépy des Alpes
1 piece charred sugar maple wood
6 hours sous-vide cooking
This gin-based cocktail from Chicago's The Aviary combines a kicky sous vide banana-curry syrup with a thick, creamy egg foam and nutmeg finish.
Lauren Corriveau, of Nitecap in New York City, developed an effervescent riff on red sangria that stars the French aperitif Maurin Quina infused via sous vide with cacao nibs.
The sous vide method ups the flavor ante of this seasonal favorite.
Dedicated to the Art & Science of Sous Vide
The first publication devoted to the art and science of sous vide cooking, featuring innovative recipes, visual inspiration, expert techniques for cooking sous vide at home, and exclusive interviews with world-class chefs.