Good morning! Yesterday I posted in my instagram stories about making infused vodka with the Sous-Vide Precision Cooker. I received a lot of messages and interest so I thought I would share the process along with a simple recipe for a moscow mule! The refreshing combination of ginger and strawberries make it the perfect summer drink! It is one of my favorite cocktails to sip on while lounging in the backyard or cooking a light summer meal.
With a sous-vide, you can have infused liquor in three hours. If you don’t have one, you can still infuse your own! It will just take 3 days. We love our sous-vide and use it for cooking meat all the time however, making infused spirits may be my new favorite way to use this gadget!
Strawberry-Basil Infused Vodka
- Fill a mason jar with strawberries leaving about a half an inch of room at the top. (I used 10 strawberries for a 12oz jar)
- Add a few leaves of basil. (I used 3 for a 12oz jar)
- Prepare a water bath (we like using this 12qt plastic tub) and set your sous-vide cooker to 135 degrees Fahrenheit
- Let the sous-vide run for 3 hours
- Once the jars are at room temperature, strain the vodka into a measuring cup.
- Transfer it to clean glass bottle or mason jar.
- You can store your infused-vodka at room temperature or in the fridge.
Note: Don’t have a sous-vide cooker? Follow steps 1-2 and let the jars sit for 3-5 days and then resume at step 5.
Strawberry-Basil Moscow Mule
Yields 2 servings
- 3oz Tequila
- 1 12.7oz bottle Bundaberg ginger beer
- Splash of lime juice
- Optional garnishes: lime wedge, strawberry, and/or basil
- Fill each cup with ice
- Pour 1.5oz vodka into each glass
- Top with ginger beer
- Squeeze juice from a lime wedge
- Swirl the glass around to gently combine the ingredients and add a garnish of your choosing
What combination of fruit and liquor would you infuse? I’m thinking of doing a blood orange and jalapeno tequila in a couple weeks in time for Cinco de Mayo.