300g bourbon, such as Mississippi River Distilling Company
150g fresh peaches, core removed and sliced 1/4inch thick
40g peach nectar
75g toasted slivered almonds
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 cooking time: 2 hours
The Aviary's Micah Melton shares a favorite sous vide cocktail recipe exclusively with Sous-Vide.
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.
For our inaugural I Sous Vide series, Chef Curtis Duffy invited us into his home and shared a recipe exclusively for Sous-Vide readers.