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Rosemary royal - Rosemary raspberry sous vide infusion
Author:
Stephan HinzCooking time:
1 hour
Level of difficulty:
Ingredients
Rosemary raspberry (infusion sous vide):
2 bunches of rosemary
1l raspberry puree
Cocktail:
20 ml gin
10 ml lime juice
10 ml sugar
Ice cubes
Champagne
Garnish:
For garnish a twig of rosemary
Preparation
Rosemary raspberry (infusion sous vide):
Vacuum bunches of rosemary and raspberry puree in a bad, seal and place in your fusionchef sous vide water bath at 55 ° for 60 minutes. Pass everything through a sieve.
Cocktail:
Shake gin, lime juice, sugar and 30 ml rosemary-raspberry-puree with ice cubes and finely strain into a pre-cooled champagne glass. Fill up with champagne and garnish with a twig of rosemary.
We thank Stephan Hinz for providing this recipe from the book "Cocktailkunst – Die Zukunft der Bar" / Edition Fackelträger.