Sous Vide Gin & Tonic
Making this sous vide G&T by A.J. Schaller at Sterling, Va.'s Culinary Research & Education Academy (CREA), Cuisine Solutions' research arm, starts with a sous vide tonic syrup. Keeping infusions under 185°F is crucial, says Schaller. “This is the temperature at which the flavor of the volatile oils will change on the fruit and thicken the product,” she says. Starting with room temperature ingredients will also help with a more rapid transfer of flavors, according to Schaller.

Ingredients

  • 2 ounces London dry gin
  • Sous vide tonic water*, to top
  • Garnish: lime wedge

Directions

  1. Add the gin to a highball glass with ice.
  2. Top with the tonic water and stir briefly and gently to combine.
  3. Garnish with a lime wedge.