Olive & Fennel Liqueur sous vide

Chop olives & fennel and place with rest of the ingredients into vac pac bag, seal and cook sous vide in the fusionchef bath for 1 hour at 70 °C. Allow the mixture to cool down, open the bag and strain using super bag, or coffee filter.  Store in bottle or airtight container.

To assemble and serve:
Place liqueur into fridge and serve chilled straight up, or on the rocks.

This recipe was generously provided by Alex Kratena.