Live the Sous Vide Cocktail Life with this drink that is balanced by rye whiskey, fennel, and anise. —INGRAIN, Winter 2018
RECIPE / Ken Hunnemeder
I like to think of this cocktail as a boozy Good & Plenty. With a high-proof rye, both the touch of sweetness and the fennel in the liqueur really round out the sharp edges of the whiskey. Pikesville Rye from Heaven Hill is a solid choice.
Makes 1 cocktail
2 ounces rye whiskey
1 ounce Fennel Anise Liqueur (ingredients + recipe below)
Dash of Peychaud's Bitters
1 large ice cube into a small cocktail glass.
2 ounces rye + 1 ounce fennel anise liqueur + dash of Peychaud's Bitters together in another glass or measuring cup and pour into the cocktail glass.
FENNEL ANISE LIQUEUR
750 ml bottle vodka
1 cup sugar
1 tablespoon anise seeds
Fennel fronds from one bulb (no stalks)
Sous vide immersion cooker
Gallon-size zip-top bag
Fancy bottle (for storage)
PREHEAT Sous vide immersion cooker to 180°F
POUR 750 ml of vodka into a zip-top bag.
ADD 1 cup sugar + 1 tablespoon anise seeds + fennel fronds from one bulb (no stalks). Before you zip the bag, lower it into the preheated sous vide water bath to remove any air pockets.
Ingredients in water bath for 30 minutes. Cool the bag down in an ice water bath. Store in a fancy bottle.