Here’s an interesting experiment. Absinthe is typically served with ice water over sugar. Here we soaked sugared/dried fruits in absinthe and cooked them sous vide overnight. As the bag is sealed the alcohol stays put. The final dish is a “cocktail” that’s eaten with a fork and is extremely sweet and boozy. The fruit add a nice hint of flavor but also move the absinthe taste away from the fresh herbaciousness.

I reserved a bunch of fruit for garnish for other drinks which is moving forward how this will evolve. For a lovely parc gonflable nouveau-cosmopolitan, garnish with an absinthe-soaked strawberry!

Here’s the original fruit cocktail recipe:

Recipe is per serving. (Easy enough to multiply in a larger vac bag)

1 oz absinthe (we used Lucid)
1/2 cup of dried sugared fruit (we included kiwi, pineapple)
1/4 cup of dried cranberries

Seal all the ingredients in a bag and freeze until thick. Seal and sous vide at 160º for 24 hours.
Refrigerate until cold.

Serve in cocktail glass with a tiny fork!

(Don’t drink and drive).

This is another recipe that I a created to use with my Sous Vide Supreme. Sous Vide Supreme provided me with a unit and in return I’m sharing my successes over the next few months!