Lemon Grass- Kaffir Lime Gin sous vide infusion
Lemon Grass- Kaffir Lime Gin infusion (sous vide):
1 stalk lemon grass (crushed lightly with the side of a knife)
1 whole zest of an untreated lemon
3 Kaffir lime leaves (fresh or deep-frozen)
500 ml London Dry Gin (e.g. Beefeater 24, Broker’s)
5 cl Lemon Grass-Kaffir Lime-Gin mixture
1 cl Lillet Blanc
1 dash of Fee Brother’s Orange Bitters
1 dash of Angostura Bitters
Some zest of lemon
Lemon Grass-Kaffir Lime-Gin infusion (sous vide):
Vacuum all ingredients in a bag and cook them in a fusionchef water bath for 8 minutes at 60 °C. Quench the gin in ice water and strain it through paper filter.
Pour all ingredients in a mixture glass with ice cubes, stir them until cold and strain into a martini glass.
Squeeze the zest of the lemon over the glass and put the remaining zest into the glass.
This recipe was generously provided by Andreas Till.