Rhubarb Mimosa sous vide cocktail
May 7, 2020
Rhubarb Mimosa

Elevate mothers day brunch—or any meal—with this elegant and bold take on a mimosa.
Ingredients
FOR THE RHUBARB EXTRACT:
250 gm rhubarb, sliced
125 ml water
20 ml grapeseed oil
FOR THE RHUBARB INFUSION:
500 gm rhubarb, sliced
250 ml St. Germain liqueur
FOR THE COCKTAIL:
20 ml fresh lemon juice
1 bottle Champagne
Directions
FOR THE RHUBARB EXTRACT:
Combine all ingredients in a sous vide pouch and seal.
Cook in water bath at 181.4°F (83°C) for 12 hours.
Strain the liquid. Chill until ready to serve.
FOR THE RHUBARB INFUSION:
Combine rhubarb and St. Germain liqueur in a sous vide pouch and seal.
Cook in water bath at 181.4°F (83°C) for 30 minutes.
Strain the liquid and chill. (Extra cooked rhubarb can be used as topping for ice cream or yogurt, or dried.)
Recipe will yield 1¼ cups of extract and infusion combined.
TO BUILD:
For each cocktail, pour 4 tablespoons of the St. Germain-rhubarb infusion, 2 tablespoons of the rhubarb extract, and 1 tablespoon lemon juice into a Champagne glass.
Top with Champagne or sparkling wine.
Developed by Chef Bruno Bertin, Executive Chef at Cuisine Solutions, and team. Featured in Sous-Vide magazine Spring/Summer 2018.