Sous Vide Bourbon Grape and Ginger Beer Cocktail
I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...
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Ingredients for 8
2-3 cups sliced seedless red grapes
1 1/4 cups vanilla sugar
1/2 cup bourbon
1/2 vanilla bean, split
1 (1-inch) piece lemon peel
1 star anise pod
1 cardamom pod
1/2 cup ginger beer per serving
Fresh mint leaves
Sliced grapes, for garnish
Set the Anova Sous Vide Precision Cooker to 167ºF (75ºC).
Combine grapes, sugar, bourbon, vanilla bean, lemon peel, star anise, and cardamom in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 2 hours.
When the timer goes off, remove the bag from the water bath and transfer to an ice bath. When the grape mixture is cool, transfer to the refrigerator until ready to serve.
For each cocktail:
Strain the grape mixture through a fine mesh strainer set over a large measuring cup. Reserve fruit for another use (like a compote or over ice cream).
Fill rocks glass with ice. Add 1/2 cup ginger beer. Top this with 1 1/2 ounces infused bourbon. Garnish with mint, lemon twist (twist peel lightly to release lemon oils), and sliced grapes. Serve.