3/4 C coffee grounds, French roast
4 C cold water
4 fl oz cryoconcentrated coffee extract
4 fl oz vodka (we recommend Grey Goose)
6 fl oz Kahlua
Sprig of mint (optional)
Prepping time: 10 minutes / Cooking time: 5 minutes (excludes sous vide cooking)
This gin or rum-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.
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.
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