Kharma's a B**ch with Kharma Bitter sous vide infusion

  • Kharma's a B**ch with Kharma Bitter sous vide infusionKharma Alexkratena
Author:
Alex Kratena
Level of difficulty:
0
Ingredients

Cocktail:
30 ml Cherry Stem Rosso
30 ml Kharma Bitter
Lebanese Pickles
 
Kharma Bitter (sous vide infusion):

1500 g Kharma fruit
2000 ml Bitter Martini

Cherry Stem Rosso (sous vide infusion):
50 g Dried Cherry Stems
2000 ml Martini Rosso Vermouth

 

Preparation

Kharma Bitter (sous vide infusion):
In a vacpac bag combine (whole) kharma fruits and the Bitter Martini. Seal and vac, not too tight, and make sure to “break” the skin of the fruit before putting it into the water bath. Seal and leave to infuse sous vide at 50 °C for 3 hours. Strain through superbag, making sure no solids are left in the liquid.
 
Cherry Stem Rosso (sous vide infusion):
In a vacpac bag combine dried cherry stems and vermouth. Seal and leave, not too tight, to infuse sous vide at 50 °C for 3 hours. Strain through superbag, and store cold in airtight container.  

Glass: Rocks
Method: Throw
Garnish: Lebanese Pickles
Ice: Big cube

This recipe was generously provided by Alex Kratena.