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Bourbon holds up wonderfully to the strong flavor of espresso and this infusion results in a rich, bold bourbon that can be used in many different cocktails. I typically use Bulleit Bourbon but any good bourbon will work. Try to find dark roast or espresso roast coffee beans. If you don't have a grinder you can crack the beans with a rolling pin or the back of a knife. If you can only find pre-ground coffee it is best to strain the infusion through a coffee filter to remove all of the grit.
For a fun variation you can also add a vanilla bean or cinnamon stick to the infusion.
Preheat a water bath to 160°F (71.1°C).
Lightly rinse the cracked coffee beans to remove any grit.
Combine the cracked coffee beans and bourbon in a sous vide bag or Mason jar then seal and place in the water bath. Heat the infusion for 1 to 3 hours.
Prepare an ice bath with 1/2 ice and 1/2 water. Remove the bag or Mason jar from the water bath and place in the ice bath for 15 to 20 minutes. Strain the bourbon and store in a sealed container.