Two worlds united.

“Sous-vide in a bar? It belongs only to the kitchen! Doesn't it?”

It took a long time for many professionals in the industry to understand, that to make a progress, they have to fuse their knowledge and skills to create something new and unique. That's why using the sous-vide technique is a "must" not only for cooks but also for modern bartenders. Creating exceptional and unique cocktails can be difficult, so why not make it easier with the skills from different fields? Sous-vide is a technique which includes vacuum sealed bags with ingredients cooked in warm water at regulated and precise temperature.

So why do we need it in the bar?
Because you want to be unique. You want to create an experience. Because you can create rare flavours and ingredients.

I used the sous-vide technique in several recipes while creating unique ingredients in my book.

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Exotic Oxymel

• 500 g flower honey

• 350 g apple cider vinegar

• 100 g mineral water

• 80g fresh mango

• 5g Sichuan peppercorns

Preparation: Combine ingredients and place into a vacuum satchel, seal. Place in a pot and let it cook sous-vide for an hour and a half at 60 ° C. Remove satchel, filter through a cloth. and allow to cool.

More about modern techniques and technologies can be found in my book.