Sous Vide Cocktails

The Cocktail Guy Rich Woods talks us through some of his favourite sous vide cocktails

[@user-sv8zd4zg9z]

Brilliantly designed

[@massiramos8843]

LOVE YA!

[@TheHeraldOfChange]

Excuse me, what brand chamber vac are you using?

[@marelabatkovic3555]

Great video! Thank you for sharing! I’m wondering what is the brand of the sousvide machine? I’m looking to buy one at work and this one looks good and not too big

[@micheleonofri435]

thanks rich

[@yekymelo2495]

micsexohele onofri

[@soulchorea]

measurements for the manhattan? I need to try this one

[@jdujat78]

I'd love to make the beetroot/chocolate cocktail for my New Year's Day brunch. What is the measurements on the cocoa nibs and simple syrup? Thanks!

[@jdujat78]

Got it..If anyone is interested, the full recipe is here. www.foodism.co.uk/recipes/duck-and-waffle-rich-woods-beetroot-and-chocolate-cocktail/

[@seabassisafish5468]

Did you try it? Did it turn out nice? The reason I’m asking is that the recipe says 25g of beetroot and choclate respectively, but in the video he puts in like ten times as much from the looks of it.

[@Future88993]

I want to sous vide red apple, so how long can I sousvide and how many degrees to enough sir, thank you !

[@jz5748]

I saw his book

[@lpfourez]

Regarding the Pea-Infused Gin, you said the bag should be put in a water bath at 45°C for 50 minutes but in your own book 'The Cocktail Guy' (Pavilion Books Company 2017, page 157) you don't speak about water bath but suggest to infuse it in the fridge for at least 24 hours instead. What technique do you prefer ? Do we get the same result ? In other words : does a water bath technique 'just' accelerate the infusion process or does it make a better infusion. Thanks

[@SousVideTools]

This is a sous vide recipe. The infusion can be done is various ways, as not all users have a water bath. This one is designed for use in a water bath to speed up the infusion process :)

[@lpfourez]

@@SousVideTools Thank you very much for your quick reply

[@tommasolauro501]

Does someone knows if works with the normal seal as well? Or it must be vaccumed? Thanks

[@globalwarsrocks]

It does! You can create a 'vacuum' by using the water displacement technique. Look it up, it works very well if you don't have a vacuum machine at hand.

[@tommasolauro501]

Thanks for the answer! I know the water method but I actually have a vacuum machine just not for liquid so I can get a seal but not a vacuum seal. Idk if I explained myself

[@luperon]

What science is behind consuming gin in three to four weeks? I would assume much longer.

[@d.s.3290]

Don’t understand the need for a vacuum seal at a fixed temperature. Why not a Mason jar in simmering water?

[@robertcaille5597]

gadget to buy. And the mystique

[@thereturnoftheprodigalyams6763]

50 degree? Celcius? American here sorry. Lol

[@jerseymet4448]

Correct, it’s in Celsius! 50 C would be 122 F