Sous Vide 10-Minute Gin

The January issue of Saveur magazine featured a recipe for 90-second gin made with the sous vide. We tried it, and found it had way too much lavender — five tiny buds made it taste to “soapy.” Plus, it only made one tablespoon of gin! (What the heck are you supposed to do with only one tablespoon of gin?!) We increased the booze and cook time, and cut back on the lavender for this “10-Minute Gin.” Pro tip: Be sure to use good vodka.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:20

Recipe Time: 00:10

Temperature : 176F / 80C

Ingredients

• 3 ounces vodka
• 10 coriander seeds
• 8 juniper berries
• 2 pieces dried lavender
• 5 whole black peppercorns
• 2 whole cardamom pods
• 1 bay leaf
• Tonic water, for serving
• Lime wedges, for serving

Directions

1. Set the Anova Sous Vide Precision Cooker to 176°F (80°C).
2. Combine the vodka, coriander, juniper, lavender, peppercorns, cardamom, and bay leaf in a medium zipper lock bag. Seal the bag using the water immersion technique. Place the bag in the water bath and set the timer for 10 minutes.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Strain the contents of the bag through a fine-mesh strainer into a large measuring cup. Refrigerate for at least 15 minutes.
2. To serve, mix with tonic water in a highball glass over ice. Serve with a lime wedge.