Douglasien- und Oliven-Martini Sous Vide
Olive base (Sous Vide):
80 g Gordal olives
350 ml Hepple Gin
100 ml of spirit (Charlene McGee from Empirical Spirits)
Cocktail:
200 ml Noilly Prat Dry
45 ml of the olive base
10 dashes of Grapefruit Bitters
Serve:
10 pcs. lemon peel
Glass: Coupe
Method: Stir
To serve: lemon peel
Ice: omit
Servings: 10
Olive base (Sous Vide):
Chop olives and vacuum together with gin and spirit. Cook for 60 minutes at 55 °C in the fusionchef Sous Vide water bath. Allow it to cool down and strain the liquid. Place in the freezer for 5 hours at -18 °C. Strain through a coffee filter.
Cocktail:
Mix 20 ml of the vermouth with 45 ml of the olive base, add Grapefruit Bitters. Stir with ice until the cocktail is cold and liquid. Strain into a chilled coupe glass and flavor with lemon peel. Remove the peel afterward. Serve.
This recipe was kindly provided by Alex Kratena.