Sous Vide Drambuie

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Emily Farris and Jeff Akin

Kansas City, Missouri

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

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Drambuie is a scotch-based liqueur, sweetened with honey and herbs. For this homemade version, made with the Anova Sous Vide Precision Cooker, we used fennel and rosemary. This will keep in the fridge within an air-tight jar or container for up to a month (but you’ll probably finish it before then).
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Ingredients for 8

  • 1 cup scotch

  • 1/2 cup water

  • 1/2 cup honey

  • 2 teaspoons fresh rosemary leaves

  • 2 teaspoons whole fennel seeds

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 180°F (82°).

  • Step 2

    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 30 minutes.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Transfer to an ice bath and let cool completely.

    • Step 1

      Strain the contents of the bag through a fine-mesh strainer into a large bowl. Transfer to a storage bottle.

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180 F / 82.2 C Recipe Temp
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