Bitters
Peach-Infused Dry Vermouth
Ingredients
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100 gPeach
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3.33 ozDry
Instructions
Combine peaches and dry vermouth in a vacuum-seal or resealable plastic bag. Cook sous vide at 122°F for 30 minutes. 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 infusion of dry vermouth with fresh peaches at a low temperature to preserve the aromatic herbal notes of the vermouth.
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