fusionchef by Julabo - Premium Sous Vide Collection
Chocolate cocktail with sous vide infusion
Author:
Alex KratenaLevel of difficulty:
Ingredients
Cocktail:
60 ml Cacao cascara rosso (sous vide infusion)
30 ml Aquavit
5 ml Lingonberry cordial
10 ml Maple verjus
1 dash Peychaud’s
Cacao cascara rosso (sous vide infusion):
750 ml Rosso vermouth
20 g Cacao cascara
Glass | Spirit concept
Method | Stir
Garnish | Cacao Cascara
Ice | straight up
Preparation
Cacao cascara rosso (sous vide infusion):
Combine all the ingredients in a vacuum bag and seal. Cook sous vide in the water bath of fusionchef for 60 minutes at 65 ˚C.
Cocktail:
Place all ingredients in mixing glass, add ice and strain until diluted & cold, garnish with cascara.
This recipe was generously provided by Alex Kratena