Falcon II Sous Vide

Image:
Falcon Sous VideFalcon Ii Boris Groener
Author:
Boris Gröner
Ingredients:

Coriander essence (Sous Vide):
50 g coriander seed
100 g neutral alcohol 62% ABV

Blood orange syrup (Sous Vide):
638 g blood orange juice
615 g sugar
5 g sea salt

Acid apple:
950 g clear apple juice
30 g malic acid
20 g citric acid

Cocktail:
0.5 ml coriander essence
30 ml blood orange syrup
30 ml acid apple
20 ml mezcal
19.5 ml tequila
10 ml Cointreau
10 ml Bénénedictine
50 ml Lambrusco float

Preparation:

Coriander essence (Sous Vide):
Roast the coriander seed in a pan over medium heat for 15 minutes. Crush in an impact mill then cook with the neutral alcohol for 30 minutes at 75°C in the fusionchef Sous Vide water bath. Cool in ice bath and strain.

Blood orange syrup (Sous Vide):
Mix the blood orange juice, sugar and sea salt then vacuum. Cook for 15 minutes at 65°C in the fusionchef Sous Vide water bath. Cool in ice bath.

Acid apple:
Mix apple juice with malic acid and citric acid. Stir until acids are dissolved and pour into bottle.

Cocktail:
Mix coriander essence, blood orange syrup, acid apple, mezcal, tequila, Cointreau, Bénénedictine and Lambrusco float.

This recipe was kindly provided by Boris Gröner.