Sous vide cocktails: the trend of 2019

Fuelled by social media, the acceleration of cocktail culture over the past decade has seen many changes, from the rise of infused gin to the ever-growing popularity of craft beer. Its social nature has seen it revolutionised by modern society, with ‘drinkstagrammers’ sharing their latest purchases and homemade creations through influential Instagram posts.

The art of cocktail making resides in getting the right balance of flavours to create a unique, alluring taste. Quirky cocktails that achieve this, placed in a coordinating glass with a complementary topping, result in returning visitors who want to share your enticing creations with their friends and followers.

But the latest secret within the industry ensures even the most classical of cocktails stand out, infusing cocktail flavours in a way that no other technique can – a sous vide. Traditionally a sous vide is used for cooking, but vacuum-sealing ingredients and cooking at a low temperature infuses drinks with enhanced flavour in the same way it does food. The result is an intriguing drink that oozes individuality, reinventing the standard within the industry.

Not sure what to try first? Here are some of our favourite sous vide cocktail recipes:

BACON AND EGGS

There’s nothing the UK loves more than a full English breakfast, and why should it be limited to breakfast time? This recipe combines breakfast staples to create a palatabl etreat. Why not try serving this eccentric cocktail in a mini saucepan with the addition of dry ice to make it look like it’s still cooking!

Ingredients:

• 500ml vodka
• 8 rashers crispy bacon
• 4 tbsp sugar
• One large egg white
• 1 tsp lemon juice
• 1 tsp honey
• Ice

Recipe:

Part 1 – making the bacon vodka:

1. Preheat Instanta sous vide to 60°C.
2. Combine vodka, bacon and sugar in your sous vide bag, squeezing all air out before sealing.
3. Place in the water bath and let infuse for 40-45 minutes.
4. Remove from bath, strain, and place in a glass bottle ready for the next step.

Part 2 – making the bacon and eggs cocktail:

1. Add ice, 50ml bacon vodka, egg white, lemon juice and honey to a cocktail shaker and shake well.
2. Strain cocktail over ice in your choice of cocktail glass.

BERRY GOOD

A classically sweet and timeless berry cocktail that uses the sous vide to create a raspberry syrup that’s bursting with flavour. A crowd pleaser, this recipe is sure to have people flocking for more. To serve, opt for a clear, round glass filled with berries, with a sugar rim and a wedge of lime to finish.

Ingredients:

• 1 cup frozen blackberries
• 1 cup frozen raspberries
• 2 cups vodka
• 2 Tbsp freshly squeezed lime juice
• 2 Tbsp white sugar
• Ice

Recipe:

Part 1 – making the berry vodka:

1. Preheat Instanta sous vide to 135°C.
2. Combine vodka, blackberries and raspberries in your sous vide bag, squeezing all air out before sealing.
3. Place in water bath and let infuse for 3 hours.
4. Strain and chill, placing in a glass ready for the next step.

Part 2 – making the berry good cocktail:

1. Add the ice, 50ml blackberry vodka, lime juice and white sugar to a cocktail shaker and shake well.
2. Strain cocktail over ice in your choice of cocktail glass.

View our range of sous vide products here.