Bitters
Peach-Infused Bombay Sapphire Gin
Ingredients
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100 gPeach
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3.33 ozBombay Sapphire
Instructions
Combine peaches and gin in a vacuum-seal or resealable plastic bag. Cook sous vide at 140°F for 1 hour. Pass the infusion through a fine-mesh strainer lined with a coffee filter to remove all solids. Store refrigerated for up to 2 weeks.
About
A sous vide peach infusion of Bombay Sapphire gin cooked at a higher temperature to deeply extract stone fruit character.
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