Sous Vide Chili Agave Liqueur
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 8
2 cups vodka
1/2 cup water
1/2 cup light agave nectar
3 dried Guajillo chili peppers
1 serrano pepper, sliced in half and seeded
1 fresno pepper, sliced in half and seeded
Zest of 1 lemon
1 cinnamon stick
1 teaspoon smoked black peppercorns
Set the Anova Sous Vide Precision Cooker to 180°F (82°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 45 minutes.
When the timer goes off, remove the bag from the water bath. Transfer to an ice bath and let cool completely. Strain through a fine-mesh strainer into an air-tight glass container. Store for up to 3 months.