IntermediateIngredients
Maple-Cherry Syrup
1 1⁄2 tsp coriander seeds
1 cinnamon stick
1 star anise
2 dried bay leaves
1 lemon peel
1 1⁄2 C real maple syrup
2 C dried cherries
4 C fresh orange juice
2 C fresh lemon juice
Cocktail
1 1⁄2 fl oz Wild Turkey bourbon
1 1⁄2 fl oz maple-cherry syrup
1⁄4 fl oz fresh lemon juice
1 orange peel
1 cherry (from Maple-Cherry Syrup)
Overview
Equipment
- Sous vide circulator
- Container for water bath
- Sous vide pouches
- Chamber or vacuum sealer
- Cheesecloth sachet
- Twine
Timing
Prepping time: 15 minutes / Sous vide cooking time: 2 hours
Servings
Varies
Directions
For the Maple-Cherry Syrup:
- In a small dry sauté pan, combine the coriander seeds, cinnamon, anise, and bay leaves and place over medium heat. Stir until the spices smell fragrant and toasted, but not burned. Immediately transfer to a plate and allow to cool. Place spices in a cheesecloth sachet and secure with twine.
- In a sous vide pouch, combine sachet with lemon peel, maple syrup, cherries, and juices. Chill in an ice bath for 15 minutes, then vacuum seal in chamber (or use a gallon bag if chamber sealer is unavailable).
- Set circulator to 140°F (60°C). Cook in a water bath for 2 hours. While warm, strain and reserve the cherries for garnish. Pour infused syrup back in sous vide pouch and chill in ice bath for 30 minutes. Makes 6 1⁄2 cups (34 cocktails).
To Build Cocktail:
- Fill a tall glass with ice and pour in bourbon, syrup, and lemon juice. Stir well and strain into a chilled rocks glass.
- Rub the rim of the glass with orange peel, and garnish with the cherry. Makes 1 cocktail.
Developed by Chef Bruno Bertin, the Cuisine Solutions Culinary team, and CREA. Featured in Sous-Vide magazine Fall/Winter 2019.
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