Micah Melton's Pit in the Middle | SOUS-VIDE Magazine
The Aviary's Micah Melton shares a sous vide cocktail recipe exclusively for Sous-Vide readers.
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.
Ingredients
- 300g bourbon, such as Mississippi River Distilling Company
- 150g fresh peaches, core removed and sliced 1/4inch thick
- 40g peach nectar
- 40g sugar
- 75g toasted slivered almonds
- 2¼ oz of the Peach Rye Cordial
- ¼oz orange liqueur, like Clement Shrubb
- 2 dashes orange bitters, like Regan’s
- 2 dashes bitters, like Angostura
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