Roasted hazelnut martini

  • Roasted Hazelnut Martini Sous VideRoasted Hazelnut Martini Alex Kratena
Alex Kratena
Level of difficulty:

Roasted hazelnut martini (Sous Vide):
500 ml gin
150 ml white vermouth
100 ml filtered water
300 g roasted hazelnuts

Glass: Coupe
Method: Pour into a chilled glass


Roasted hazelnut martini (Sous Vide):
Vacuum all the ingredients together and cook for 10 hours at 40 °C in the fusionchef Sous Vide water bath. Allow to cool and strain through a paper filter.

Before serving, store in a sealed bottle for at least 2 hours at -2 °C in the fridge or -4 °C in the freezer.

Pour 80 ml of the roasted hazelnut martini into a chilled glass and serve.

Recipe courtesy of Alex Kratena.