4 C filtered water
4 tsp powdered cinchona bark
1 C lemongrass, roughly chopped
1 lemon, zest and juice
1 lime, zest and juice
1 orange, zest and juice
1 grapefruit, zest and juice
¼ tsp allspice powder
¼ C citric acid
2 Tbsp fine salt
1 C agave syrup, divided
2 oz gin (Bombay Sapphire Dry Gin recommended)
Limed wedge, to garnish
Prepping time: 15 minutes / Cooking time: 5 minutes (excludes sous vide cooking)
Recipe yields about 4 cups of the tonic syrup—enough for about 32 cocktails.
Elevate brunch—or any meal—with this elegant and bold take on a mimosa.
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.
The Wine Kitchen in Leesburg, Virginia, does more than reds and whites. Its rum-based Night at the Movies with sous vide cherries and kola nut syrup tastes just like cherry cola.
Ask Dr. Bruno Goussault, the master of sous vide.
Dr. Bruno Goussault pioneered the sous vide method in 1971, forever changing the way we cook. Soak up his knowledge by browsing his answers to questions from Sous-Vide magazine readers—and ask him a question of your own!