Sous Vide Bloody Mary Vodka
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
Pro-level cooking techniques made simple.
Ingredients for 20
1 (750-mL) bottle vodka
6 Roma tomatoes, quartered
1 anaheim pepper, stemmed, seeds removed, and sliced into ½-inch pieces
1/4 onion, peeled and sliced into ½-inch pieces
6 whole garlic cloves, peeled
1 jalapeño pepper, sliced in half, seeds removed
1 tablespoon whole black peppercorns
Zest of 3 large limes
Set the Anova Sous Vide Precision Cooker to 145°F (62°C).
Combine all ingredients in a large zipper lock bag. Seal the bag using the water immersion technique. Place the bag in the water bath and set the timer for 3 hours.
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 bowl. Let cool to room temperature. Transfer to a storage bottle and refrigerate overnight before serving.
Store in an air-tight bottle for up to six months.