Cocktail with sous vide Dill Pollen grapefruit liqueur

  • Cocktail mit Dillpollen-Grapefruit Likör
Alex Kratena
Cooking time:
1 hour
Level of difficulty:

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

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


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.

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.