Rhubarb Mimosa sous vide cocktail

May 7, 2020

Rhubarb Mimosa

Sous Vide cocktail Beginner

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.