Cocktail with sous vide Dill Pollen grapefruit liqueur
Dill Pollen grapefruit liqueur (sous vide infusion):
500 g Grapefruit-Liqueur
5 g Dillpollen
Cocktail:
50 ml Pisco
15 ml Fino Sherry
15 ml Dillpollen-Grapefruit-Liqueur
1 dash Peychaud’s Bitters
1 pc. Wakamo
Zest of 1 grapefruit
Dill Pollen grapefruit liqueur (sous vide infusion):
Place all ingredients into vac pac bag, seal and cook sous vide in the fusionchef bath for 1 hour at 55 °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 garnish with wakamo peach. Perfume with grapefruit peel.
Glass: Martini
Method: Stir
Garnish: Wakamo
This recipe was generously provided by Alex Kratena.