IntermediateIngredients
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)
Overview
Equipment
- Sous vide circulator
- Sous vide pouches
- Vacuum sealer
- Fine mesh sieve
Timing
Sous vide cooking time: 45 minutes
Servings
1 cocktail
Directions
For the Rhubarb and Sumac-Infused Gin:
- Combine all ingredients into a sous vide pouch and seal to push out as much air as possible.
- Cook sous vide at 143°F (62°C) for 45 minutes.
- Strain the cooked infusion through a fine mesh and funnel the liquid into a bottle.
For the Cocktail:
- Add all ingredients except the cream soda to a cocktail shaker without ice to homogenize and froth the egg white.
- Add ice and shake vigorously until chilled, diluted, and frothy.
- Double strain over ice in a Collins glass.
- 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.
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