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1
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For the spiced Campari, vacuum-seal Campari and the spices and cook sous-vide at 63°C for 60 minutes.
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1
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For the spiced Campari, vacuum-seal Campari and the spices and cook sous-vide at 63°C for 60 minutes.
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|
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1
|
For the spiced Campari, vacuum-seal Campari and the spices and cook sous-vide at 63°C for 60 minutes.
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|
|
1
|
For the spiced Campari, vacuum-seal Campari and the spices and cook sous-vide at 63°C for 60 minutes.
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2
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Cool, fine strain and bottle.
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2
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Cool, fine strain and bottle.
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2
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Cool, fine strain and bottle.
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2
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Cool, fine strain and bottle.
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3
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For the citrus liqueur (2 L), vacuum-seal vodka, juices, sugar, zest and Timur pepper and cook sous-vide at 60°C for 60 minutes.
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3
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For the citrus liqueur (2 L), vacuum-seal vodka, juices, sugar, zest and Timur pepper and cook sous-vide at 60°C for 60 minutes.
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3
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For the citrus liqueur (2 L), vacuum-seal vodka, juices, sugar, zest and Timur pepper and cook sous-vide at 60°C for 60 minutes.
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3
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For the citrus liqueur (2 L), vacuum-seal vodka, juices, sugar, zest and Timur pepper and cook sous-vide at 60°C for 60 minutes.
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4
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Cool, filter and bottle.
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4
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Cool, filter and bottle.
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4
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Cool, filter and bottle.
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4
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Cool, filter and bottle.
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5
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For the pre-batch, combine Mezcal, Tequila, and spiced Campari then pour the spirit mixture into the milk (always pour alcohol into milk, not vice versa, to ensure proper curdling).
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5
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For the pre-batch, combine Mezcal, Tequila, and spiced Campari then pour the spirit mixture into the milk (always pour alcohol into milk, not vice versa, to ensure proper curdling).
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5
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For the pre-batch, combine Mezcal, Tequila, and spiced Campari then pour the spirit mixture into the milk (always pour alcohol into milk, not vice versa, to ensure proper curdling).
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5
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For the pre-batch, combine Mezcal, Tequila, and spiced Campari then pour the spirit mixture into the milk (always pour alcohol into milk, not vice versa, to ensure proper curdling).
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6
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Add the citrus liqueur to trigger separation.
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6
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Add the citrus liqueur to trigger separation.
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6
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Add the citrus liqueur to trigger separation.
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6
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Add the citrus liqueur to trigger separation.
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7
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Let rest for 5 minutes, filter through a coffee filter until clear, and store chilled at 4°C.
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7
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Let rest for 5 minutes, filter through a coffee filter until clear, and store chilled at 4°C.
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7
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Let rest for 5 minutes, filter through a coffee filter until clear, and store chilled at 4°C.
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7
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Let rest for 5 minutes, filter through a coffee filter until clear, and store chilled at 4°C.
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AI-generated content: This page contains content generated with the support of Artificial Intelligence.
