Farmer Boy’s Copper Heaven - Absolut Elyx asparagus sous vide infusion
Absolut Elyx asparagus infusion (sous vide):
700 ml Elyx
300 g peeled white asparagus
Oleo Saccharum (citrus oil):
8 unsprayed lemons
300 g sugar
Drink:
5 cl Absolut Elyx asparagus infusion
1 bsp Oleo Saccharum
2 dash Peychaud’s Bitters
2 cardamom pods
Ice
Orange zest
Absolut Elyx asparagus infusion (sous vide):
Cook the Elyx and asparagus in the fusionchef sous vide water bath at 60 °C for 20 minutes. Strain the infusion.
Oleo Saccharum:
Thoroughly wash and peel the lemons; make sure to leave as little of the white pith as possible. Mix the peel with the sugar. Pound the mixture with a wooden pestle and leave to stay for an hour. Stir from time to time. Squeeze out the lemon peel and fill the resulting oil into a bottle.
Drink:
Combine the ingredients and stir until cold. Garnish with orange zest.
Recipe courtesy of Max Bergfried (Gin&Jagger, Essen) and ABSOLUT / Photo by Pernod Ricard Deutschland