½ C dried bitter orange peel
¼ C dried angelica root
4 fresh lemons, peeled
3 Tbsp fennel seed
3 star anise seeds
1 stick cinnamon
2 Tbsp dried thyme
1 Tbsp dried sage
1 Tbsp dried rosemary
2 tsp grapeseed oil
1 ¾ C grenadine
4 C white corn whiskey
1 oz sous-vide “Campari” infusion
½ oz sweet vermouth
3 oz chilled Champagne
Prepping time: 5 minutes / Cooking time: 0 minutes (excludes sous vide cooking)
5 ½ cups of Infusion mixture
Stir infusion and vermouth in a rocks glass filled with ice. Strain into a chilled coupe glass and top with Champagne. Garnish with an orange twist.
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!