Cocktail R`n`B - ABSOLUT Munich sous vide infusion

ABSOLUT Munich (sous vide infusion):
Vacuum all ingredients in a vacuum bag and cook it in your fusionchef water bath at 60 °C for 30 minutes.
Pour the infusion through a sieve and store it in ABSOLUT vodka bottles in a cool place. The infusion keeps for approximately 2 months.

Cocktail:
Arrange the ingredients on ice cubes in a long-drink glass and fill it up with sparkling water. Garnish with lemongrass and cilantro.

This recipe was kindly provided by Bill Fehn (Jaded Monkey, Munich) and Richi Link (Wasserwerk, Munich) and courtesy of ABSOLUT.