Gin and Tonic
Gin and Tonic

Peach Gin & Tonic

  By PolyScience Culinary  ,   ,

December 31, 2019


Put a twist on classic cocktails with Sous Vide flavor infusion.


Peach-Infused Gin

563 g Peaches, cut into wedges

400 g London dry gin

Peach Gin & Tonic

2 oz. Peach-Infused Gin

3/4 oz. Tonic Syrup such as Jack Rudy Tonic Syrup

4 oz. Soda Water

as needed Lime Wedges


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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