Sous Vide Infused Pasilla and Chipotle Bulldog Gin

Sous Vide Infused Pasilla and Chipotle Bulldog Gin

Courtesy of the Mondrian Hotel Bar
Makes about 1 litre

1/2 cup (120 ml vol) dried chipotle (chopped)
1/2 cup (120 ml vol dried pasilla negro pepper (chopped)
1 litre Bulldog Gin

1. Fill and preheat the SousVide Supreme to 140F/60C.
2. Add the pasilla peppers and gin to a zip-closure cooking pouch. Use the displacement method (Archimedes Principle) to remove the air and zip the seal.
3. Submerge in the SousVide Supreme to cook for 15 minutes.

Try it in the Green Smoke cocktail!

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