Espresso Sous Vide Infused Bourbon Recipe
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.
Espresso Infused Bourbon Ingredients
1/3 cup cracked or coarsely
ground coffee beans
1.5 cups bourbon
Espresso Infused Bourbon Instructions
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.
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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