sous-vide gin cocktail with orange peel

A Sour in the Key of Raffi


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.


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



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



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


Cooking time: 1 hour sous vide


Syrup (make and store) yields enough for 50 cocktails


For the Syrup:

  1. Poke banana skins and roast in oven until black, 375°F for about 30 minutes.
  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 170°F/76°C for 1 hour.
  5. Strain through a chinois, chill in ice bath, and bottle.


For the cocktail:

  1. Combine gin or rum, 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.
Developed by Micah Melton, and shared with Sous-Vide magazine.
See other recipes by Micah Melton: Cream of the Crop and Pit in the Middle.

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