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
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 cooking time: 45 minutes
This gin or rum-based cocktail from Chicago's The Aviary combines a kicky sous vide banana-curry syrup with a thick, creamy egg foam and nutmeg finish.
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