Micah Melton's Sous Vide Cream of the Crop
The Aviary's Micah Melton shares a favorite sous vide cocktail recipe exclusively with Sous-Vide.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sousvidemagazine.com.
Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Kitchen scale
- Jigger
- Cocktail shaker
- Fine-mesh sieve
- Airtight container
- Pot
- Chef's knife
- Cutting board
- Glass
Ingredients
- 220g fresh rhubarb, sliced ⅛ inch thick (about 4 stalks)
- 125g fennel bulb, white part only, sliced thin into rings (about half the bulb)
- 475g Ford’s gin (½ L)
- 12.5g dry sumac
- 1 vanilla bean, split and scraped
- ¾ oz of the Rhubarb and Sumac Infused Gin
- ¾ oz Plymouth Sloe Gin
- ¼ oz Aperol
- ¾ oz lemon
- 1 egg white
- 2½ oz cream soda (75g)
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