Cocktail with sous vide Dill Pollen grapefruit liqueur

  • Cocktail mit Dillpollen-Grapefruit LikörDillpollen Alexkratena
Author:
Alex Kratena
Cooking time:
1 hour
Level of difficulty:
0
Ingredients

Dill Pollen grapefruit liqueur (sous vide infusion):
500 g Grapefruit-Liqueur
5 g Dillpollen

Cocktail:
50 ml Pisco
15 ml Fino Sherry
15 ml Dillpollen-Grapefruit-Liqueur
1 dash Peychaud’s Bitters
1 pc. Wakamo
Zest of 1 grapefruit

Preparation

Dill Pollen grapefruit liqueur (sous vide infusion):
Place all ingredients into vac pac bag, seal and cook sous vide in the fusionchef bath for 1 hour at 55 °C. Allow the mixture to cool down, open the bag and strain using super bag, or coffee filter. Store in bottle or airtight container.

Cocktail:
In mixing glass combine all ingredients and stir with ice till cold & diluted. Pour into chilled glass and garnish with wakamo peach. Perfume with grapefruit peel.


Glass: Martini
Method:  Stir
Garnish: Wakamo


This recipe was generously provided by Alex Kratena.