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Sou vide liqour

Kevin_Mott_177723

Looking at some French farmhouse patis recipes that call for infusing for over a month to extract the flavors. Anova has modified a Saveur recipe for gin that extracts herbal flavors at 176 for 10 minutes/ I'm trying to shorten the time in a recipe that calls for orange, vanilla and coffee beans in vodka. Any insights? I've used the sou vide to make tonic but haven't messed with alcohol yet.

Thanks,

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lfmichaud

Yes you can shorten the time and get something similar. But unfortunately for you there is no easy conversion. Different ingredients don't react the same way to heat and it will extract different flavors. Not necessarly better or worse just different. You could also go with a syphon for fast infusions.

The safest way would probably be to infuse your orange coffee and vanilla separately tasting until you like the flavor and mixing after to get a taste profile you like. If you took good notes you'll probably be able to simplify the process the next time.