12 eggs, split into whites and yolks
4 C heavy cream
2 C whole milk, plus extra if needed
½ C dark rum
1 Tbsp vanilla extract
1 Tbsp ground nutmeg
¼ tsp salt
1 C sugar
Prepping time: 20 minutes / Cooking time: 20 minutes
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.
Lauren Corriveau, of Nitecap in New York City, developed an effervescent riff on red sangria that stars the French aperitif Maurin Quina infused via sous vide with cacao nibs.
This coffee-infused sous vide cocktail is served decidedly up.
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