Sous Vide Smoked Sazerac | SOUS-VIDE Magazine
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Ingredients
- 1 orange-sized chunk of Maple Wood
- 375 ml Bulleit Rye, chilled
- 1 tsp Grapeseed Oil
- Smoked Rye: 1.5 fl oz
- Turbinado Sugar Syrup: 1/2 fl oz
- Peychauds bitters: 2 dashes
- Angostura Bitters: 1 dash
- Herbsaint: 1/4 fl oz
- 1 wide Orange Peel
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