Sous vide may be best known for taking tough cuts of meat and turning them into tender, velvety morsels in 24 to 72 hours, but
There’s one thing sous vide actually does faster than anything else in your kitchen: Infusions.
I started my experiments in infusions with the obvious choice: cocktails. I wanted to try out a quick version of Limoncello, a sweet Orange Creamsicle, an Old Fashioned all-in-one, and, since I could, bacon infused bourbon. I personally think those were all brilliant choices, but will continue to expand the repertoire.
(scroll to the end for recipe links)
I’ve seen recipes that heat cocktail infusions anywhere from 122-148°F. I chose somewhere in the middle and was perfectly happy. Feel free to experiment!
My hands-down favorite was the Old Fashioned. The bacon bourbon was a close second. The vodka-based cocktails were too astringent for me on the first go, indicating that I needed to double down on the sugar content.
Since then I’ve sampled other sv vodka infusions and come to the same conclusion, so perhaps I simply prefer the smoothness of darker spirits. I later developed a spicy watermelon margarita using jalapeño infused tequila, and shooooo la, that was good.
Here are some recipes to get you started. Since the cooking times on these is so short, and all you need to do is add some ingredients to some liquor in some mason jars, I don’t see why you wouldn’t take a Saturday afternoon to just go buck wild in creating your own concoctions.
Whatever you come up with, be sure to post them on instagram or twitter and tag @sousvidely!