Though elite chefs have been using sous vide to infuse wine or alcohol with delicate essences for decades, its usefulness to crafting delicious libations is a very recent trend. This book not only provides the recipes for exotic infusions, but a myriad of delicious recipes for traditional and newly-created cocktails sure to please the most discerning palate. Alcohol is a magnificent solvent and will extract soluble essences from just about anything put into it, and become imbued with the complex flavors of those things. The process is simple but can be time consuming. Sous vide cooking solves the problem for those of us without the patience to wait months for our limoncello or peach brandy. It shortens the infusion time from weeks and months to minutes and hours.
Recipes include:
- Tiramisu martini
- Mango lychee martini
- Earl Grey infused gin
- Red pepper rum
- Red rum daisy
- Peach brandy
- Pisco punch
- Pineapple syrup
- Lavender syrup
and many more hand-crafted liqueurs, syrups and cocktails!
Cookbook details:
Size: 64 pages, 17x17 cm
Publisher: Paradox Press, May 2011
Soft cover
Basic sous vide cooking instructions
Full color photos
Step-by-step sous vide recipes
