BeginnerIngredients
Sous-Vide “Campari” Infusion:
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 cloves
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
Cocktail:
1 oz sous-vide “Campari” infusion
½ oz sweet vermouth
3 oz chilled Champagne
Orange twist
Overview
Equipment
- Sous vide circulator
- Sous vide pouch
- Vacuum sealer
- Fine mesh
- Coffee Filter
Timing
Prepping time: 5 minutes / Cooking time: 0 minutes (excludes sous vide cooking)
Servings
5 ½ cups of Infusion mixture
Directions
For the Sous Vide “Campari” Infusion:
- Combine all ingredients in a large sous vide pouch, seal, and chill.
- Cook in water bath at 158°F (70°C) for 48 hours.
- Once done, remove from the water bath and open the pouch.
- Strain twice: through a fine mesh and then again through a coffee filter.
- Chill and store in refrigerator until ready to drink.
To Serve:
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.
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