BeginnerIngredients
Gingerbread Infusion:
1 qt eggnog
1 can (13.5 oz) coconut milk
1 can (12 oz) evaporated milk
2 tsp cinnamon
1 tsp cloves
2 tsp nutmeg, ground
Cocktail:
1 oz vodka
1 oz French ginger liqueur (such as Domaine de Canton)
3 oz gingerbread infusion
Candied ginger or cinnamon stick, to garnish
Overview
Equipment
- Sous vide circulator
- Vacuum sealer
- Sous vide pouches
- Fine-mesh strainer/cheesecloth
- Cocktail shaker
- Martini glass
Timing
Prepping time: 10 minutes
Servings
7 cups
Directions
For the Gingerbread Infusion:
- Set circulator to 176°F (80°C). Combine all ingredients in a sous vide bag and seal, then chill in the refrigerator or over ice until cold.
- Cook in water bath for 12 hours. Remove and allow to rest for 5 minutes.
- Next, shake contents vigorously, then open the pouch and strain using a fine mesh and/or cheesecloth.
- Strain once more, if necessary.
- Chill until ready to drink.
To Serve:
- Combine all ingredients in a cocktail shaker filled with ice.
- Shake well for a few seconds until chilled, then strain into a martini glass.
- Top with candied ginger or a cinnamon stick.
Developed by the chefs of Cuisine Solutions.
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