I’ve been using sous vide in cocktails ever since i got my shiny new Nomiku immersion circulator fresh from their successful Kickstarter campaign in 2012. Over the years I have found additional uses for it in addition to what struck me as obvious – the slow cooking of syrups to create a greater depth of flavour. After I created the Marouni in 2015, the good folk at Nomiku saw it on my Instagram account and contacted me to see if I would write a guest blog for them on sous vide in cocktails.
Of course I said yes. [Read more…]