½ lb rhubarb, sliced
½ C water
1 tsp grapeseed oil
1 lb rhubarb, sliced
1 C St. Germain liqueur
1 Tbsp fresh lemon juice
1 750 ml bottle Brut Champagne, or other dry sparkling wine
Prepping time: 10 minutes / Cooking time: 5 minutes (excludes sous vide cooking)
Recipe yields about 1 ¼ cups of the extract and infusion combined—enough for about 3 cocktails.
Raise your glass to this sous vide spin on the refreshing cocktail classic.
Nothing’s off limits for Gn Chan’s cocktails. The owner of Double Chicken Please sous vides toast and maple syrup for this rich Aberfeldy concoction.
The Wine Kitchen in Leesburg, Virginia, does more than reds and whites. Its rum-based Night at the Movies with sous vide cherries and kola nut syrup tastes just like cherry cola.
Ask Dr. Bruno Goussault, the master of sous vide.
Dr. Bruno Goussault pioneered the sous vide method in 1971, forever changing the way we cook. Soak up his knowledge by browsing his answers to questions from Sous-Vide magazine readers—and ask him a question of your own!