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.
You can read the blog here and be sure to take advantage of a special discount on your own Nomiku by using the coupon code ‘moodtherapist’. It will give you $50.00 off the Nomiku Classic (that’s a 25% discount), which is the model I use or $35.00 off the new Wifi model (though note that’s still only available for pre-order so you won’t actually receive it until sometime in the second quarter of 2016).
If you have any questions about sous vide in cocktails you can use the comments section below or send me a private message via the contact tab.
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