After receiving my Anova for the Christmas holidays I decided to start my experience making infused cocktails. Over the course of four days I infused 30 cocktails, all of which were then sampled and ranked by four people. Here are the top 4 picks from my experimentation:
1) Blueberry crumble cocktail
2oz (60ml) vodka, 1/3 cup (50g) sliced blueberries, 1 cinnamon stick, 1g (1/16) vanilla bean, top up with apple juice.
2) Bacon Ceaser
2oz (60ml) vodka, 5 drops liquid smoke, 1/2 tsp peppercorns, 1 tsp lime juice, 1/2 tsp worcestershire sauce, 1 strip of bacon, 2 pickled beans, 1/2 tsp crushed chilly pepper (optional), top up with Clamato juice.
3) Cherry plum ice tea
2oz (60ml) vodka, 1/3 cup (45g) diced cherries, 1/2 plum (60g), 2 tsp honey, top with unsweetened steeped black tea.
4) Pineapple cranberry cocktail
2oz (60ml) vodka, 3/4 cup (90g) pineapple tidbits, 1/3 cup (45g) sliced cranberries, 1 tbsp (15ml) lemon juice) top up with cranberry juice.
All cocktails were cooked for 3 hours at 60°C / 140°F in 16oz (500ml) mason jars (do not over fill! Leave a 1" air gap) then were chilled for 6 hours or overnight in the fridge. While some of these drinks actually taste better hot, I still recommend letting them chill for at least 6 hours first to reduce the bite of the alcohol then reheating afterwards if required.
Once the drinks are chilled, filter the drinks through a sieve, dispose of the fruit (it should have very little flavor left in it) then serve either cold or hot.
Using a 18 quart container works great for mason jar cocktails as you can fit 10-12 cocktails in it at a time.