Micah Melton’s Pit in the Middle


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


Peach Rye Cordial:

300g bourbon, such as Mississippi River Distilling Company
150g fresh peaches, core removed and sliced 1/4inch thick
40g peach nectar
40g sugar
75g toasted slivered almonds

For the Cocktail:

2¼ oz of the Peach Rye Cordial
¼oz orange liqueur, like Clement Shrubb
2 dashes orange bitters, like Regan’s
2 dashes bitters, like Angostura



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



Sous vide cooking time: 2 hours




For the Peach Rye Cordial:

  1. Combine all ingredients into a sous vide pouch and seal to push out as much air as possible. 
  2. Cook sous vide at 158°F (°70C) for 2 hours.
  3. Strain the cooked infusion through a fine mesh and funnel the liquid into a bottle. 

For the Cocktail:

  1. Combine ingredients in a mixing glass, add ice, and stir until chilled and diluted.
  2. Add fresh ice to a rock glass, pour mixture into glass, and serve with an orange peel.
Developed by Micah Melton, and shared with Sous-Vide magazine.
See other recipes by Micah Melton: Cream of the Crop and A Sour in the Key of Raffi.