BeginnerIngredients
For the Rhubarb Extract:
½ lb rhubarb, sliced
½ C water
1 tsp grapeseed oil
For the Rhubarb Infusion:
1 lb rhubarb, sliced
1 C St. Germain liqueur
For the Cocktail:
1 Tbsp fresh lemon juice
1 750 ml bottle Brut Champagne, or other dry sparkling wine
Overview
Equipment
- Sous vide circulator
- Sous vide pouch
- Vacuum sealer
- Fine-mesh sieve
- Champagne glass
Timing
Prepping time: 10 minutes / Cooking time: 5 minutes (excludes sous vide cooking)
Servings
Recipe yields about 1 ¼ cups of the extract and infusion combined—enough for about 3 cocktails.
Directions
For the Rhubarb Extract:
- Combine all ingredients in a sous vide pouch and seal.
- Cook in water bath at 181.4°F (83°C) for 12 hours.
- Strain the liquid. Chill until ready to serve.
For the Rhubarb Infusion:
- Combine rhubarb and St. Germain liqueur in a sous vide pouch and seal.
- Cook in water bath at 181.4°F (83°C) for 30 minutes.
- Strain the liquid and chill. (Extra cooked rhubarb can be used as topping for ice cream or yogurt, or dried.)
- Recipe will yield 1¼ cups of extract and infusion combined.
To Build:
- For each cocktail, pour 4 tablespoons of the St. Germain-rhubarb infusion, 2 tablespoons of the rhubarb extract, and 1 tablespoon lemon juice into a Champagne glass.
- Top with Champagne or sparkling wine.
Developed by Chef Bruno Bertin, Executive Chef at Cuisine Solutions, and team. Featured in Sous-Vide magazine Spring/Summer 2018.
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