fusionchef by Julabo - Premium Sous Vide Collection
Woodruff Wilson with sous vide Gin Infusion and Woodruff Syrup
Author:
Kinly Boys / The Kinly BarLevel of difficulty:
Ingredients
Cocktail:
4 cl gin infusion (sous vide)
2 cl Woodruff syrup (sous vide)
2 cl Lillet blanc
2 cl fresh lemon juice
Gin infusion (sous vide):
1 l gin
250 g halved raspberries
4 g of Szechuan pepper
Woodruff syrup (sous vide):
1 l sugar syrup
60 g of plucked, fresh woodruff
Preparation
Gin infusion (sous vide):
Vacuum gin with raspberries and Szechuan pepper. Cook for 90 minutes at 72 °C in the fusionchef sous vide water bath. Then blanch in an ice bath, filter and bottle.
Woodruff syrup (sous vide):
Vacuum 1 l of sugar syrup (1:1) with the woodruff and cook at 52 °C in the fusionchef sous vide water bath for 90 minutes. Then blanch in an ice bath, filter and bottle.
This recipe was kindly provided by Kinly Boys / The Kinly Bar.