Campari is a bitter Italian liqueur with the well-known red color. Many people find Campari too bitter to drink. In this recipe we reduce the bitter taste by the sous vide infusion of rosemary and honey.
| Author | Hannah |
| People | 4 |
| Temperature | 80 |
| Cooking time | 2.5 hours |
| Prep time | 15 minutes |
Ingredients:
- 500 ml Campari
- 2 sprigs of rosemary
- 2 oranges
- 2 tbsp honey
- coin (optional)
Preparation:
- Preparation: Heat the water to 80 degrees. Remove the peel from the oranges and place the peels in a sous vide bag. Avoid the white part as this is bitter and the campari is already very bitter in taste.
- Infusion: Fill the bag with campari and add 2 stalks of rosemary, the juice of the two oranges and the honey. If you want an even fresher taste, add some mint. Seal the vacuum bag and place it in the water bath.
- In the water bath: Leave the bag in the water bath at 80 degrees for 2 to 2.5 hours. Then carefully remove the bag from the water and let it cool down. Cut open one side of the bag and strain the substance. You can store the Campari in a bottle or consume it directly.
- Serving: Serve the Campari with ice. Do you still find the Campari too bitter? You can choose to process the Campari in a Negroni or mix it with orange juice.
1 comment
Fluff
That sounds really awesome. I have used an ISI whip in the past to infuse flavors into liquors but never thought about using sous vide.
Ok, ISI is faster but having to use two or three cartridges every time (I have a quart canister) takes a lot for a simple process.
Thanks for the tip. I just discovered your site but I’ll be back for the sous vide and the smoking gun recipes and tips!
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