Long Island Iced Teawith Honeycomb Infusion


Honeycomb offers a fresh, unexpected take on a Long Island Iced Tea. Welcome to your new summer drink.


¼ C sliced raw almonds
6 fl oz vanilla vodka
6 fl oz Patrón Añejo tequila
6 fl oz Myers rum
6 fl oz apricot brandy
6 fl oz gin
3 oz honeycomb, plus more for garnish
2 bay leaves
1 orange, zested
6 fl oz Coca-Cola
Lemon slices for garnish



  • Sous vide circulator
  • Sous vide pouch
  • Vacuum sealer
  • Small baking sheet


Prepping time: 25 minutes / Cooking time: 15 minutes (excludes sous vide cooking)




  1. Preheat oven to 350°F.
  2. On a small baking sheet, place raw almonds in an even layer and bake for 15 minutes, shaking the pan halfway through.
  3. Thoroughly chill almonds.
  4. Set circulator to 132.8°F (56°C).
  5. Pack all ingredients, except the Coca-Cola, in a large sous vide bag and seal.
  6. Cook two hours, then strain the solids and discard.
  7. Chill the liquid completely.

To Build:

In a tall glass, pour sous vide mixture over ice and top with a small splash of Coca-Cola. Garnish with a slice of lemon and small cube of honeycomb.


Developed by Chef Bruno Bertin, the Cuisine Solutions Culinary team, and CREA. Featured in Sous-Vide magazine Spring/Summer 2019.

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