Falcon II Sous Vide

  • Falcon Sous VideFalcon Ii Boris Groener
Boris Gröner
Level of difficulty:

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

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


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.

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

This recipe was kindly provided by Boris Gröner.