Kentucky Buck


Bright summer flavors like lemon, ginger, and strawberry come together in this sous vide bourbon cocktail from Polite Provisions, an apothecary-style cocktail bar in San Diego.


Strawberry Bourbon

½ vanilla bean pod
4 ¼ C bourbon
1 ½ C frozen strawberries,  halved



1 ½ Tbsp ginger syrup
1 ½ Tbsp fresh lemon juice
2 dashes Angostura bitters
Seltzer or ginger beer
Slice of lemon, to garnish



Sous vide circulator
Sous vide pouch
Vacuum sealer
Fine-mesh sieve
Cocktail shaker
Collins glass


2 hours sous vide cooking (excludes overnight refrigeration)


Yields enough strawberry bourbon for approximately 17 cocktails


For the Strawberry Bourbon:  

  1. Split the vanilla bean, reserving the pod and the seeds.
  2. Combine bourbon, strawberries, and vanilla bean pod and seeds in a sous vide pouch. Seal and cook at 134.6°F (57°C) for two hours.  
  3. Allow to rest overnight and strain the next day using a cheesecloth.

For the Cocktail:

  1. Place 4 tablespoons of the strawberry bourbon and the cocktail ingredients, excluding the seltzer, into a cocktail shaker with ice.
  2. Shake well, then strain into a Collins glass over ice.
  3. Top with seltzer or ginger beer and garnish with a sliced lemon wheel.  
Developed by Frank McGrath, general manager, and team at Polite Provisions in San Diego. Featured in Sous-Vide magazine Spring/Summer 2018.

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