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Chocolate Negroni - Sous vide Campari-Rum macerate

更新时间:2015-09-30 09:47:18点击次数:1679次字号:T|T
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相关介绍
Ingredients

Sous vide Campari-Rum macerate:
5 dashes of Fee Brother’s Chocolate Bitters
5 dashes of Angostura Bitters
5 dashes of Fee Brother’s Orange Bitters
½ Zest of an orange
2 slices of pink grapefruit
250 ml Campari
250 ml Appleton 12 years

Cocktail:
6 cl Campari-Rum macerate
3 cl Cocchi Vermouth di Torino
1 cl Pierre Ferrand Dry Curacao

Garnish:
Zest of grapefruit


Author:
Andreas Till
Cooking time:
10 minutes
Level of difficulty:
1.02



Preparation

Sous vide:
Vacuum all ingredients in a sous vide bag and cook sous vide in a fusionchef sous vide water bath for 10 minutes at 50 °C. Quench the liquid in ice water and strain it through a paper filter.

Cocktail:
Fill all ingredients into a mixing glass and stir until cold. Strain the liquid in to a tumbler filled with ice cubes.
Squeeze the zest of grapefruit above the drink and then drop it into the glass.

This recipe was generously provided by Andreas Till.

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