Prepping Time: 15 minutes
Cooking time: 5 minutes
(excludes sous-vide cooking time)
2 oz gin (Bombay Sapphire Dry Gin recommended)
Limed wedge, to garnish
The Tonic Syrup
4 C filtered water
4 tsp powdered cinchona bark
1 C lemongrass, roughly chopped
1 lemon, zest and juice
1 lime, zest and juice
1 orange, zest and juice
1 grapefruit, zest and juice
¼ tsp allspice powder
¼ C citric acid
2 Tbsp fine salt
1 C agave syrup, divided
For the Tonic Syrup:
Combine all ingredients for tonic syrup in a sous vide bag, using only half of the agave syrup.
Seal and cook in water bath at 158°F (70°C) for two hours.
After cooking but while still warm, strain several times through a chinois and coffee filter until the liquid runs clear. Stir in remaining agave syrup, to taste.
Mix one part tonic syrup to five parts sparkling water. Recipe will yield about four cups of tonic syrup.
For the Cocktail:
Pour 2 oz gin into a glass or cocktail shaker with ice and stir until chilled.
Transfer to a highball glass filled with ice and top with tonic water. Garnish with lime.
For more recipes like this, visit Sous Vide Magazine.
Recipe provided by our partners at Cuisine Solutions.