AdvancedIngredients
Smoked Rye
1 orange-sized chunk of Maple Wood
375 ml Bulleit Rye, chilled
1 tsp Grapeseed Oil
Cocktail
1.5 fl oz Smoked Rye
1/2 fl oz Turbinado Sugar Syrup
2 dashes Peychauds bitters
1 dash Angostura Bitters
1/4 fl oz Herbsaint
1 wide Orange Peel
Overview
Equipment
- Crème Brulee Torch
- Sous-Vide Circulator
- Vacuum Sealer
- Sous-Vide Pouches
- Tongs
- Heat Proof Container
Timing
Prep Time: 10 mins; Sous-Vide Cooking Time: 4 hours
Servings
makes 12 fl oz or 8 cocktails
Tips & Tricks
Resources: You can find sous-vide pouches, circulators, smoking gun and other tools at https://online.lecrea.com/collections/products.
Directions
For Smoked Rye:
- Char the maple wood in a woodfire oven or with a crème brûlée torch.
- Look for a nice, toasty char before removing.
- Once the wood stops smoking, place in a sous-vide bag with the cold spirits and chill by submerging the bag in ice until the liquid remains at 6°C (42°F) or below.
- Seal the bag with a chamber vacuum sealer.
- Submerge bag in a water bath set at 70°C (158°F) and cook for 4 hours. Strain the spirits through a sieve lined with a coffee filter. Chill and reserve.
To build cocktail:
- Fill an Old-Fashioned glass with ice.
- Fill a mixing glass with ice and pour in the rye, syrup, and bitters.
- Stir well to chill, about 30 seconds.
- Remove ice from the Old-Fashioned glass and add Herbsaint.
- Swirl to coat the inside of the glass – discard remaining Herbsaint.
- Strain the cocktail into the glass.
- Squeeze the orange peel into the drink to release the oils.
- Gently run the peel around the edge of the glass, then place it on a pick to garnish the glass.
- If desired for an extra smoky presentation, place the cocktail in an enclosed container and using a smoking gun, fill it with smoke and wait two minutes, then release the smoke and serve the cocktail.
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