This recipe was first published as part of our trend feature on Sous Vide Cocktails.
Based on a traditional Belgian drink called a Calibou, Jacob Grier created this variation that works particularly well when prepared sous vide. It can be made by simmering spices in beer and then adding alcohol afterwards, but sous vide produces more flavour, quicker and no alcohol evaporates during cooking.
(4-6 servings, serve warm)
750ml Rodenbach Grand Cru (or other brown ale or sour beer)
22.5ml Maraschino liqueur
7.5ml Maple syrup
8 Juniper berries
4 Whole cloves
1 Cinnamon stick
1 Star anise
Orange wheels, for garnish
Combine all ingredients except the aquavit, maraschino and orange wheels in a sous vide bag and seal. Cook for 60 minutes at 60C; strain into a bottle with a cap, seal and leave in the water bath until ready to serve. Serve warm with an orange wheel garnish.