sous-vide gin cocktail with orange peel

A Sour in the Key of Raffi

AdvancedAdvanced

This gin-based cocktail from Chicago’s The Aviary combines a kicky sous vide banana-curry syrup with a thick, creamy egg foam and nutmeg finish.

Ingredients

Banana-Curry Syrup:

3 cinnamon sticks
12 allspice berries
8 coriander seeds
Pinch of blade mace, ground
1 Tbsp hot curry
1 Tbsp mild curry
6 orange peels, fresh
⅓ C fresh ginger, sliced
4 bananas
22 oz Giffard Banane du Brésil liqueur
37 oz water
¾ C sugar

 

Cocktail:

1¾ oz gin
¾ oz lemon juice
1 egg white
Nutmeg, fresh

Overview

Equipment

  • Mortar and pestle
  • Sous vide circulator
  • Chinois
  • Bottle, for storage
  • Nick & Nora martini glass or Champagne coup

Timing

Cooking time: 1 hour sous vide

Servings

Syrup (make and store) yields enough for 50 cocktails

Directions

For the Syrup:

  1. Poke banana skins and roast in oven until black.
  2. Toast, then crush all spices with a mortar and pestle.
  3. Combine measured spices with the roasted banana, liqueur, water, and sugar.
  4. Cook sous vide at 176°F/80°C for 1 hour.
  5. Strain through a chinois, chill in ice bath, and bottle.

 

For the cocktail:

  1. Combine gin, lemon juice, egg white, and 1 ¼ ounce banana-curry syrup.
  2. Dry shake, then add ice and shake again.
  3. Strain into a chilled Nick & Nora martini glass or champagne coupe and garnish with a heavy scraping of nutmeg.

Got a Sous Vide Question?

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!

Submit a Question