Farmer Boy’s Copper Heaven - Absolut Elyx asparagus sous vide infusion

  • Farmer Boy’s Copper Haeven Sous Vide Cocktail
Max Bergfried
Cooking time:
20 minutes
Level of difficulty:

Absolut Elyx asparagus infusion (sous vide):
700 ml Elyx
300 g peeled white asparagus

Oleo Saccharum (citrus oil):
8 unsprayed lemons
300 g sugar

5 cl Absolut Elyx asparagus infusion
1 bsp Oleo Saccharum
2 dash Peychaud’s Bitters
2 cardamom pods
Orange zest


Absolut Elyx asparagus infusion (sous vide):
Cook the Elyx and asparagus in the fusionchef sous vide water bath at 60 °C for 20 minutes. Strain the infusion.

Oleo Saccharum:
Thoroughly wash and peel the lemons; make sure to leave as little of the white pith as possible. Mix the peel with the sugar. Pound the mixture with a wooden pestle and leave to stay for an hour. Stir from time to time. Squeeze out the lemon peel and fill the resulting oil into a bottle.

Combine the ingredients and stir until cold. Garnish with orange zest.

Recipe courtesy of Max Bergfried (Gin&Jagger, Essen) and ABSOLUT / Photo by Pernod Ricard Deutschland