Peach Gin & Tonic
By PolyScience Culinary Chamber Vacuum, Sous Vide Sous Vide, Vacuum
December 31, 2019
Put a twist on classic cocktails with Sous Vide flavor infusion.
Directions
Peach-Infused Gin
Place your immersion circulator on your desired cooking vessel and pre heat the water bath to 158ºF / 70ºC.
Combine the peaches and Gin in a vacuum pouch.
Vacuum seal the pouch and cook for 2 hours.
After two hours has passed, remove the pouch from the water and place it in a heavily iced bath.
Refrigerate the infused gin overnight.
Peach Gin & Tonic
Combine the gin and tonic syrup in a mixing glass and stir until the drink reaches 32ºF / 0ºC .
Pour the tonic mixture into a glass filled with ice.
Top the tonic mixture with soda water.
Garnish the drink with a lime wedge.
Traditionally, spirit infusion is a maceration process whereby fruit is allowed to steep at room temperature for weeks or even months to develop a rich flavor profile. By using gentle, controlled heat via Sous Vide a specific flavor profile can be achieved in a matter of hours.
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