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Sous Vide Carmen Miranda Recipe

Sous vide carmen miranda cocktail

This recipe is part of the collaboration between The ISVA and Amazing Food Made Easy. You can check out all the great content both sites have to offer.

From the ISVA Editors

Using sous vide to infuse the cocktail melds the flavors and results in an incredible final drink with bourbon, cinnamon, nutmeg and bananas.

Making a sous vide infused cocktail melds the flavors together and results in an incredible final drink. The bourbon, cinnamon, nutmeg and bananas are a unique tiki drink flavor combination.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Sous Vide Carmen Miranda Recipe

  • Published: October 29, 2021
  • By Barmini in Washington DC and David Pietranczyk 
  • Total Time: 2 hours  
  • Cooks:  73°C (163.4°F) for 2 hours  
  • Serves: 750 ml

Ingredients for Sous Vide Carmen Miranda

  • For The Carmen Miranda Batch

  • 750 ml Evan Williams Bourbon Bottled in Bond
  • 2 Sticks Cinnamon
  • 1 Whole Nutmeg
  • 4 Bananas, VERY ripe (highly speckled, on the verge of black)
  • 1 Cup Water
  • 1 Cup Demerara Sugar 
  • For The Cocktail 

  • 3 oz Carmen Miranda mix 
  • 1/4 oz St. Elizabeth Allspice dram 
  • 1/2 oz Pineapple juice 
  • 1/4 oz Lime juice 
  • 2 dashes Elemakule bitters 
  • Crushed ice 
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Cooking Instructions for Sous Vide Carmen Miranda

For The Carmen Miranda Batch

Cook at  73°C (163.4°F) for 2 hours and rest overnight at room temperature. 

Strain and reserve.

For The Cocktail 

(Nearly) dry shake all ingredients with 1 ounce of crushed ice to mix and slightly aerate the drink. 

Open pour over crushed ice and top off with more as needed. 

Garnish with a swizzle stick, umbrella, and a straw.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


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