barrel aged sous vide cocktail in martini glass

Charred Maple Wood Tipperary

IntermediateIntermediate

Barrel-aged cocktails are huge right now. Colin Carroll, of Portland’s Trifecta, takes a clever sous vide shortcut by infusing spirits with charred wood.

Ingredients

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

Overview

Equipment

  • Sous vide pouch
  • Small piece of sugar maple wood
  • Wood-fired oven or crème brûlée torch
  • Coupe cocktail glass

Timing

6 hours sous-vide cooking

Servings

20-25 servings

Directions

For the mixture:

  1. Combine all the spirits in a sturdy sous vide bag.
  2. Take one piece of maple wood roughly the size of a lemon—Carroll buys his at a local gourmet market, but you can also find online at amazon.com or fruitawood.com—and char in a wood-fire oven or with a crème brûlée torch. Look for a nice, toasty char before removing.
  3. Once the wood stops smoking, place it directly in the bag with the spirits.
  4. Place the sous vide bag in the machine at 150°F (65.5°C) for 6 hours.
  5. Strain.

 

For the cocktail:

  1. Combine 8 tablespoons of the sous vide infusion with ice, stir, and strain into a coupe cocktail glass.
  2. Finish with orange skin.

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