La Grande Vie
La Grande Vie Recipe: • 1.5 oz. Le Grand Courtâge Rosé • 1 oz. Black Pepper Gin* • 0.5 oz. Lime Juice • 0.25 oz. Lavender Syrup* • 2 Dashes of Peychaud’s Bitters Garnish Lavender Sprigs Glass: Collins Preparation: ⮚ Crack two clarified ice cubes with a bar spoon and place them in a cocktail shaker. Pour Black Pepper Gin, Lavender Syrup, Lime Juice, and Peychaud’s Bitters. Shake vigorously for 20 seconds to chill, mix and dilute ⮚ Double strain over a Collins glass ⮚ Add Raspberry ice cubes. Pour Le Grand Courtâge Rosé over the ice cubes. Express lime zest over the cocktail and discard the lime peel. Place Lavender sprigs over the cocktail using a cocktail clip *Lavender Syrup ● 4 tbsp. Dried Lavender ● 8 oz. Sugar ● 8 oz. Water Preparation: Add Lavender, water, and sugar in a Sous-Vide bag. Seal the bag and Sous-Vide it at 60 °C for 2 hours.Once the sous-vide is complete, immerse the bag in an ice water bath to stop the cooking.
Refrigerate the bag overnight. Strain the mixture the following day using a cheesecloth-lined strainer. It can be refrigerated, for up to 1 month *Black Pepper Gin ● 2 tsp. Black Pepper freshly grounded ● 25 oz. Gin ( I used Citadelle Gin) Preparation: Add Gin and Black Pepper in a Sous-Vide bag. Seal the bag and Sous-Vide it at 60 °C for 2 hours. Once the sous-vide is complete, immerse the bag in an ice water bath to stop the cooking. Refrigerate the bag overnight. Strain the mixture the following day using a cheesecloth-lined strainer