Cocktail with sous vide Bee Pollen Armagnac infusion
Image:
Author:
Alex Kratena
Cooking time:
1 hour
Ingredients:
Bee Pollen Armagnac infusion (sous vide infusion):
500g Armagnac
5g Bee Pollen
Cocktail:
50 ml Bee Pollen Armagnac
10 ml Lavender Honey
5 ml Suze
2 dash Peychaud’s bitters
1.5 ml Lavender hydrosol
Preparation:
Bee Pollen Armagnac infusion (sous vide infusion):
Place all ingredients into vac pac bag, seal and cook sous vide fusionchef bath for 1 hour at 60 °C. Allow the mixture to cool down, open the bag and strain using super bag, or coffee filter. Store in bottle or airtight container.
Cocktail:
In mixing glass combine all ingredients and stir with ice till cold & diluted. Pour into chilled glass and perfume with lavender hydrosol.
Glass: Rock glass
Method: Stir
Garnish: Dried Lavender Flower
This recipe was generously provided by Alex Kratena.