Advanced Techniques - Sous Vide Infusions
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- เผยแพร่เมื่อ 9 ธ.ค. 2021
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Infusing syrups or booze with fruits, spices or herbs is the best way to level up your cocktail. For years I've been doing it wrong, and now that I've learned this bartender hack I'm never going back.
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This method is also great for making your own liqueurs. Falernum, allspice dram, creme de peche, etc.
Especially for fruit infusions using alcohol to make the final product 10% or more really helps with the shelf life. If you use vodka for the syrup then it will be at 20% (not exactly but about for 1:1) even if there is a lot of liquid in the fruit the final product should land at 10% or more.
Probably be good for maraschino cherries with long shelf life
Petition for Nick to NEVER change the intro music.
...unless he switches it to the original Dave Brubeck Quartet version.
Great video. I'd also add that sous vide is amazing for controlling evaporation. If you did any of these infusions on the stove top you'd get water evaporating and it would hurt both your yield and sugar ratio. This is especially true with booze, where heating it up runs the risk of boiling off the alcohol. At this point I make almost all my syrups and infusions sous vide just to ensure consistency.
Been doing this with Cinnamon! Made a cocktail to put on my bar's drink menu with it!
2oz Blanco Tequila
1 bar spoon Apple butter
.5 oz Cinnamon Syrup
.5 oz lime juice
Shake, serve up in a coupe, garnish with a torched cinnamon stick!
Interesting. Wanna try it now
@@boarderking133 if you swap the Tequila for Bourbon and Lemon juice instead of lime it works super well too!
The ice bath is probably unnecessary, the thing just spent 2 hours at the perfect temp, if it spends another 15 minutes slowly coming down to room temp it's not going to affect flavor. You only need to use ice baths with things that could still *increase* the core temp, so usually not sous vide.
He right. Like blanching. You do it for green beans so it stays nice and crisp.
Man wants drink now, not in 15 minutes. Noob.
You can infuse some exotic fruit into Mead or other Everclear to get great results, something like Lychee, Mangosteen or Passionfruit would bring a really nice flower aroma and I would imagine give the drink a powerful boost in flavor. These exotic fruits are known for their pleasant scent, more so than the average berries you see in the states. I'm going to try the sous vide method to infuse some Lychee into the mead I brew this coming summer given Lychee is a summer fruit. Thanks for showing us this technique because I use to just put fruits into my mead during second fermentation and hope for the best, this way is much faster using heat and with the sealed bag it wont cook off the alcohol. I hope it doesn't turn the alcohol sour though because sometime that happens when alcohol is heated.
I make rasberry syrup with the same method and have found that equal weight of rasberry to SS is perfect. Raspberries have a delicate flavor that can easily be overcome by spirits and the extra flavor helps it shine through. Sous vide is great for berry syrups!
I've been meaning to try both sous vide infusions and clover clubs! This video makes doing both look great! Thanks for making this video.
As always, love the content! The toasted coconut Campari sounds amazing!
Love it. The first thing I made with my sous vide rig was a vanilla old fashioned. Incredibly good although a lot of loss of good bourbon because of including a lot of orange peel. The flavour though was absolutely worth it.
Tried this tonight with the sous vide function on my Instant Pot to make a batch of my chai syrup that I worked up a few years ago. I used to make the syrup in a sauce pan with extra water to account for evaporation while simmering. I'll have to make some adjustments to the ingredients but otherwise I'm excited to try this method again.
This is, by far, the best cocktail content i've ever seen on youtube... Great job!
Amazing! I plan on trying this as a shortcut to bourbon vanilla extract as soon as I get my sou vide stuff out of storage.
I greatly prefer using mason jars for liquid SV infusions over plastic bags. Awesome video!
Great technique. Thanks for sharing Nick!
NICK!!!! Awesome video!!! I love the Campari infusion. I infused strawberries in Campari, DELISH!! I need this machine NOW!!! CHEERS!!!
What a cute baby! Sous vide is the shit. Totally saves time. We've been using it forever alongside our kitchen staff for our preparations. Great video!
You gave me some good ideas for the next time I make prickly pear syrup. Thanks!
NIck, these are some great infusions, thank you for the walk through.
Thank you. Had a few questions a long the way to temperature and time. Got that at the end.
That last cinnamon syrup cocktail seems like a play on a Donga Punch, which is a pretty tasty tiki cocktail with Don's mix (found this when looking for things to make with Don's mix other than a Zombie). Great vid Nick!
For fruit syrups I actually prefer Julie Reiner's uncooked method of macerating the fruit and sugar and then adding warm water and straining. You get incredibly fresh fruit flavors
Do you have an instruction for this method?
Chew up the fruit and spit it into the water?
@@nocturnhabeo That is masticated :D
I do that too, but I have some variants that could do better. I'll give this, or variations of this, a try.
@@hjewkes Call it what you will the question is... does it work.
this is what youtube is supposed to be. just a nerd with a camera going at it, spreading the wisdom of the world. thanks g
Glad your back I was starting to worry your channel had gone dark
Great video. Sous vide is a game changer.
If you want a real game changer take a kitchen torch, or a gas stove, and char your cinnamon first. You will literally cry because you haven’t had it in your life until now.
Nice foot catch on the baby. That's an intermediate Dad technique
Is that demerara simple syrup? I'm surprised he didn't mention it specifically since it's obviously not clear like normal simple syrup...
I wonder if you can reuse the campari-infused coconut in something too, effectively negating the loss with a side of dessert?
Start the dinner party off with a coconut negroni and finish with Campari coconut cream pie.
Would you (or have you) done a collection video on Christmas warm punches (lamb’s wool, smoking bishop, etc…)?
As always, great video!
What is the shelf life of the campari after the infusion? And if I don't have a sous vide, can i infuse the campari over night in the fridge instead? Thank you!
Been holding off getting a Sous Vide, might have to correct that after seeing this video....Sounds delicious!
Me too man! I was saying the same thing to my wife !
sous vide was how I solved a problem I was having working with lemongrass in the bar. The stuff is super hard to extract flavor from but sous vide for a few hours did the trick
The coconut-infused Campari would be fantastic in a Jungle Bird
EXACTLY what I was thinking
good video. was hoping for a bit more on the chemistry though. how does this compare to using a nitrous whipper to make infusions?
I just sous vided a batch of eggs in the shell at 135°F for 1hr 15min to pasteurize them for eggnog. I had the machine, so why not? Came out indistinguishable from a regular raw egg, no coagulation. I wonder if eggs done this way would yield egg whites that froth up in a sour just as good as unpasteurized, but turning a minimal risk of salmonella to no risk? Might give it a shot while I’m making the raspberry syrup for that Clover club recipe, and just pull the eggs out before the berries.
Great video! My only question is do you have to worry about the alcohol cooking off and losing ABV? I’d also love to see another video making bitters in the sous vide. I think a bitters video would be awesome!
You're doing it in sealed environment, anything that does boil off will condense somewhere else in the bag/container.
It would be nice to step further and talk albout the size or granulometry of the ifused solid and the infusion's variations like temp and time of the bath. Great video!
Just a heads up, I'm not sure the plastics used in these bags are rated for solvents like alcohol. Especially when heated.
would it make a difference if we blended or mashed the cinnamon/berries?
Is there a reason for those specific temperatures or a guide on case one wants to try on something even more particular?
Awesome !!👌
00:00
Nick: sous viding intestines
Me: Now this is gonna make an advanced drink!
I wonder if you could use this to make an infusion with something like citrus peel or if you need to stick to fruits. Making limoncello in less than a month would be ideal.
I just bought my first Sous vide and am excited to experiment do you have any recommendations on a Sous vide book more geared towards cocktails and syrups? Everything I find is more about food and I want to focus more on cocktails and syrups.
Sous vide is a fantastic tool. I've made bourbon cherries for garnish, cranberry simple for festive mules, but have yet to experiment with alcohol. I like to use Ball mason jars. Not sure if the process changes because you cut down on your surface area from the bag to glass, and you also deal with the potential for the glass to combust under the water, but I have yet to have any issues. The bar I work at used to have a jalapeno infused vodka. As a restaurant level bartender, how would you suggest using sous vide to infuse liquors with the issue of marrying bottles for liquor laws? I know bars do it. Curious about container usage and any other ideas. Love the content!!!
Awesome video and thank you for the content! I tried your method for a raspberry syrup and a blueberry syrup. To my surprise, the blueberry syrup came out much more flavorful than the raspberry. ( I cooked them in the same pot using the same recipe ). Wouldn't it be better to lightly mash the fruit before sealing the bag? Wouldn't that impart more flavor to the final product?
I notice that your simply syrup is quite dark or golden - do you use demerara sugar rather than regular granulated white sugar?
You should call that cinnamon cocktail a Rum-Don, similar to the Ram-Don from Parasite. Especially if you split the rum between something really top shelf and Wray & Nephew.
Gorgeous
Hiii. I was wondering how do you define the temperature for each ingredient?
If I had the tools, I'd infuse wine with all kinds of fruits & spices (classic sangria comes to mind of course) & then bubble it up in a soda machine with CO² or nitrous
How long would say for spirit infusions since with higher abv?
FWIW adding a solvent (ethanol) to polyethylene bags might be a bad idea especially at higher temperature. I prefer to use jars when infusing liquor.
did a cinnamon and vanilla infused bourbon that we added to egg nog.
Does infusing alcohol make it smoother or only alter the flavor?
Is there a decent book for home made syrups and infusions. Looking to make a dragonfruit syrup. Don’t get them in the uk.
So if you make the raspberry syrup can it be left in a bottle at room temp or do you still need to refrigerate it?
Are you using a demarara syrup and if not what sugar?
Anyone know if the sou vide method would work for making limoncello?
What is the strainer you are using? Some type of plastic coffee pour over? Trying to find it online and struggling
What brand of Sous Vide is that? Any recommendations?
5:00
Yes, post-(coco)nut clarity.
Looks like somebody just got his hands on the new D&C book
What book is this.
Monkey 47--my all time fave gin!
How do you feel this compares to doing rapid infusions with an iSi whipper? Do certain ingredients just work better with heat extraction? I made a black pepper infused syrup last night in just 5 minutes using an iSi and the flavor came out great, but I wonder how it would have been using the sous vide method...
There's some overlap but overall they accomplish different things. Some things infuse better with one technique or the other. I currently have a cacao infused vermouth in a drink and rapid was less effective at extracting the cacao flavor that sous vide. But I've also made charred tortilla whiskey, and in that one the rapid infusing pulled out way cleaner flavors. Rapid works best when you don't want to cook the ingredient at all, but it's limited by the fact that an isi is only so big and no2 cartridges can get pricey.
If I wanted to do an orange and cream simple syrup for an old fashioned… what would you recommend infusing to get a creamy flavor?
Vanilla
YESSSSSSSSSSSSSSSSSSSSSSSSSSS!!! I'm number 1!!!!
Congratulations!
Have you done any honey infusions? I found this video doing research in preparation of doing a habanero infused honey. I'm thinking 3 hours at 110. Why 110? I found a random comment with no explanation that says not to do Honey over 110. Still trying to substantiate that reasoning. I'd love to hear your opinion.
Hi, for the simple syrup, is it equal parts sugar and water by weight or by volume?
Volume, which conveniently is about the same as weight for granulated sugar
Is that a Hario v60?
question for bartenders and home bar enthusiasts , did you guys start cause you like drinking or the craft? i really like the aesthetics of a nice bar , the tools and i love the bottles (like unrealisticly much) but i don't drink like at all , i'd love to have a bar but everytime i search for the stuff i need it gets really expensive really quick
I mean, what’s the point if you don’t drink it? Like a chef who hates food, why would you do it?
You could make mocktails instead of cocktails. A youtube channel called Artofdrink is making videos about creating your own sodas using natural ingredients.
5:59 Now we have ads on Premium as well 🙈
Why is your simple syrup, brown?
It's that a caramel syrup? Did you use brown sugar?
I know they’re pretty rare, but you should do a scotch cocktail episode.
Will edit this, as I have not even watched the video YET, but ultrasonic bath? Like an ultrasonic jewelry cleaner or something?
Edit: watched the video, it wasn't mentioned. I'm interested in the outcome; if it would even work.
Would break soft fruit
*Guga has entered the chat*
How does that coconut campari taste in a jungle bird?
Wait sous vibe?
Mango / Coconut Vodka today
I am so effing curios
Was expecting a milk punch eggnog.
In the negroni, it would have made more sense to infuse the gin. Higher alcohol content means higher potential as a solvent.
I love that you use Monkey 47, hands down the best gin in my opinion. Not sure I would use it for mix drinks though
I infused vodka with garlic to make a super tasty Bloody Mary.
I'll take 5 please.
Zesty!!!!
I make homemade vanilla by sous viding vodka and vanilla.
I really wish alcohol wasn't stupidly expensive here, experimentation looks tasty
Corote canelinha >>>>>
I call it Booze vide
I don't think I'm quite ready to lash out on a sous vide
Preparing for a yearly read of mean comments: "Why don't you infuse your channel with something useful?"
Cheesy Nick Alert(or Compilation)
3:28~3:50
5:40~5:58
6:22~7:04
8:40~9:00
seems like a lot of work - first making your own simple syrup, then buying raspberries, (buying) and using a sous vide. I'd be better off just buying raspberry syrup....it's like £4 ($5.30)
store-bought syrups dont usually taste that good and sometimes have way more sugar content than classic simple syrup.
@@martinbocek4985 yeah that's a fair point
@@martinbocek4985 but there are good brands like Monin or Giffard that are fine, especially for a home bar.
@@teekue it's also fun. Also you can use this method for syrups you can't find that you want to try to implement
I think obviously you can buy store bought, you can even buy storebought cocktails - i think in general these experimental things are for people who want to push the boat out, either because its their hobby or because they can improve their skills. I think for some people the price isnt as important as the enjoyment and the flavour.
I agree its a lot of work and could cost a lot of money but for some people that doesnt matter!
5:40 Dude, I must say I’m always trusted in your taste, but Campari with toasted coconut flakes? I’ll skip this one…
Listen people... anyone with a Topo-Chico pin knows their shit...
If you are going to do this, I recommend you use a mason jar. Much easier then the plastic bag.
Mason jar sounds great for syrups but I don't think you can do that with alcohol given you don't want any air to come in contact with it.
@@leezhang6316 I've never had an issue with exposure to air when doing alcohol/liquor infusions. Comes out just as good afterwards. The only air would be the empty space in the sealed mason jar. Your getting more air exposure from any liquor in a bar's well with a pourer on it.
Did you know a banana is a berry?
Like tomato, yay
Yea but raspberries aren't berries.
Did I miss the temperature?
Why the egg white 😰🤢