This recipe by Adam Gamboa of Denver’s Il Posto employs two different infusions made sous vide at the same time. Here, both cucumber and fresh basil leaves lend different herbal flavors to the spirit.
- 2 oz Cucumber-basil-infused vodka*
- 1/2 oz Grand Marnier
- 1/2 oz Infused basil syrup
- 1/2 oz Fresh lime juice
- Garnish: Lemon wheel
- Garnish: Cracked peppercorns
Add all ingredients into a shaker with ice and shake until well-chilled.
Pour into a rocks glass over fresh ice.
Garnish with a lemon wheel and a few cracked peppercorns.
*Cucumber-basil-infused vodka: In a Mason jar, add 1 L vodka, 1/3 of a cucumber (sliced), 10 basil leaves, 5 Fresno peppers (or sweet peppers if you don’t want spice) and 2 thyme sprigs, and set aside. In a second Mason jar, add 2 cups white table sugar and 2 cups very hot water, shake to dissolve most of the sugar, then add 25 basil leaves. Place both jars into a sous vide bath for 2 hours at 130 degrees Fahrenheit. Let cool, then strain out solids. Add an additional 15 basil leaves to the second Mason jar, chill for about 2 hours in the refrigerator, then strain out solids.