Micah Melton’s Cream of the Crop


The Aviary’s Micah Melton shares a favorite sous vide cocktail recipe exclusively with Sous-Vide.


Rhubarb and Sumac-Infused Gin:

220g fresh rhubarb, sliced ⅛ inch thick (about 4 stalks)
125g fennel bulb, white part only, sliced thin into rings (about half the bulb)
475g Ford’s gin (½ L)
12.5g dry sumac
1 vanilla bean, split and scraped

For the Cocktail:

¾ oz of the Rhubarb and Sumac Infused Gin
¾ oz Plymouth Sloe Gin
¼ oz Aperol
¾ oz lemon
1 egg white
2½ oz cream soda (75g)



  • Sous vide circulator
  • Sous vide pouches
  • Vacuum sealer
  • Fine mesh sieve



Sous vide cooking time: 45 minutes


1 cocktail


For the Rhubarb and Sumac-Infused Gin:

  1. Combine all ingredients into a sous vide pouch and seal to push out as much air as possible.
  2. Cook sous vide at 143°F (62°C) for 45 minutes.
  3. Strain the cooked infusion through a fine mesh and funnel the liquid into a bottle.

For the Cocktail:

  1. Add all ingredients except the cream soda to a cocktail shaker without ice to homogenize and froth the egg white. 
  2. Add ice and shake vigorously until chilled, diluted, and frothy.
  3. Double strain over ice in a Collins glass.
  4. Slowly add the cream soda, and stir lightly to mix.
Developed by Micah Melton, and shared with Sous-Vide magazine.
See other recipes by Micah Melton: Pit in the Middle and A Sour in the Key of Raffi.