Cocktail in a Bag
A technique borrowed from sous vide cooking — spirits, aromatics, and delicate fruits are sealed in a vacuum bag and chilled in an ice bath until fully combined and infused. The bag is cut at the table.
Served in a nick and nora glass · Garnish: Fresh dill sprig (from the bag) · Difficulty: hard
Ingredients
- 2 oz Gin
- 1 oz Fresh Cucumber Juice
- 0.5 oz St-Germain Elderflower Liqueur
- 0.5 oz Fresh Lime Juice
- 1 sprig Fresh Dill Sprig
Instructions
- Combine all ingredients in a vacuum bag with a single dill sprig.
- Seal completely and submerge in an ice bath for 15 minutes — the infusion happens under compression.
- Cut the corner of the bag at the table and pour over a single cube in a Nick & Nora.
- The dill aroma escapes as the bag is cut — olfaction is part of the experience.