BeginnerIngredients
For the Tonic Syrup:
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
For the Cocktail:
Sparkling water
2 oz gin (Bombay Sapphire Dry Gin recommended)
Limed wedge, to garnish
Overview
Equipment
- Sous vide circulator
- Sous vide pouch
- Vacuum sealer
- Chinois and coffee filter
- Cocktail shaker (optional)
- Highball glass
Timing
Prepping time: 15 minutes / Cooking time: 5 minutes (excludes sous vide cooking)
Servings
Recipe yields about 4 cups of the tonic syrup—enough for about 32 cocktails.
Directions
For the Tonic Syrup:
- Combine all ingredients for tonic syrup in a sous vide bag, using only half of the agave syrup.
- Seal and cook in water bath at 158°F (70°C) for two hours.
- After cooking but while still warm, strain several times through a chinois and coffee filter until the liquid runs clear. Stir in remaining agave syrup, to taste.
- Mix one part tonic syrup to five parts sparkling water. Recipe will yield about four cups of tonic syrup.
For the Cocktail:
- Pour 2 oz gin into a glass or cocktail shaker with ice and stir until chilled.
- Transfer to a highball glass filled with ice and top with tonic water. Garnish with lime.
Developed by Chef Bruno Bertin, Executive Chef at Cuisine Solutions, and team. Featured in Sous-Vide magazine Spring/Summer 2018.
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