Sous Vide Mint Julep with Coconut Sugar
The author of 5 cookbooks and the the blogger behind Healthy Slow Cooking. Kathy likes to show just how easy it is to make craft cocktails and healthy food.
Ingredients for 10
2 cups (474 ml) water
2 cups (474 ml) bourbon
1 1/2 cups (300 g) coconut sugar
2 cups fresh mint or 2 large bunches fresh mint
Set the Anova Sous Vide Precision Cooker to 135ºF (57ºC).
Add the water, bourbon, coconut sugar, and mint to a plastic zip-seal bag and close. Put the bag into the sous vide and cook 1 1/2 hours.