Sous Vide Gin & Tonic with Homemade Tonic Syrup

This refined gin & tonic elevates the classic cocktail with a homemade sous vide tonic syrup. By slowly infusing the ingredients at a controlled temperature, the citrus and spice flavors develop beautifully. Served with sparkling water and a touch of lime, this cocktail is refreshing and perfectly balanced.

Ingredients

For the tonic syrup

• 4 cups filtered water
• 4 teaspoons ground cinchona bark
• 1 cup lemongrass, roughly chopped
• 1 lemon, zest and juice
• 1 lime, zest and juice
• 1 orange, zest and juice
• 1 grapefruit, zest and juice
• ¼ teaspoon ground allspice
• ¼ cup citric acid
• 2 tablespoons fine salt
• 1 cup agave syrup, divided

For the cocktail

• Sparkling water
• 2 oz gin (preferably Bombay Sapphire Dry Gin)
• Lime wedge, for garnish

Equipment

Sous vide stick
Vacuum bags
Vacuum sealer
Fine sieve (chinois) and coffee filter

Preparation Method

Prepare the tonic syrup

• Combine all tonic syrup ingredients in a vacuum bag, but use only half of the agave syrup.
• Vacuum seal the bag and cook sous vide at 70°C (158°F) for 2 hours.
• While the liquid is still warm, strain several times through a fine sieve and coffee filter until the syrup is clear.
• Stir in the remaining agave syrup to taste.
• Mix 1 part tonic syrup with 5 parts sparkling water to create tonic water.

Assemble the cocktail

• Pour 2 oz gin into a glass or cocktail shaker with ice and stir until chilled.
• Transfer to a highball glass filled with ice and top with homemade tonic.
• Garnish with a lime wedge and serve immediately.

This recipe is brought to you by chef Bruno Bertin