Style of cocktail
Short and Strong
250ml Gin Mare
250ml Absenteroux (vermouth from Distilleries & Domains de Provence)
250ml Sacred Rosehip cup liquor
75ml Arbequina & Co No 2 Lemon fennel & mint oil
Vac pack all ingredients, seal and give a good squash to mix oil in. Sous vide to 55C for three hours. Keep batches of the bags frozen until needed. Microstrain over a large wet V coffee filter or some such thing - It might take a few hours for liquid to run through completely. You will loose approximately 100ml of liquid. Bottle in a litre glass bottle and keep chilled. To serve, simply pour 75ml of the mix over an ice block in a plain straight sided rocks glass and gently arrange three fresh fennel flowers around the ice.