Nothing says 'Holidays' quite like the perfect eggnog with a little edge to it!

Sous Vide Limoncello SERVES: 24 PREP TIME: 15 minutes COOK TIME: 2 hours INGREDIENTS: 3 cups vodka 8 lemons 3 cups water 1 ½ cups sugar PREPARATION: Preheat water bath using immersion circulator to 135 degrees F. Use a vegetable peeler to remove the rinds from the lemons, peeling off as little of the white rind as possible. Add the...

Spooky Shooters SERVES: 6 PREP TIME: 10 mins COOK TIME: 60 mins INGREDIENTS: 12 oz vodka 1 cup blackberries ¼ cup sugar Purple food coloring PREPARATION: Get immersion circulator setup and start preheating water bath to 155 degrees F. Add vodka and blackberries to a pint sized jar. Place the undamaged lids on your jar. Close to "finger tight" (you...

Cranberry Citrus Sparkler SERVES: 10PREP TIME: 15 MinutesCOOK TIME: 4 Hours INGREDIENTS:bottle (750 ml) gin3 ounces Cointreau or triple sec2 large oranges, skin and pith removedZest of 1 orange3 large sprigs fresh thyme3 cups fresh cranberries To Finish Cocktail 1 to 2 ounces prosecco or sparkling wineIce Optional GarnishesFresh rosemary sprigFresh cranberriesOrange wedge PREPARATION: 1. Preheat the sous vide water bath...

Vanilla Pear Prosecco SERVES: 10 PREP TIME: 15 Minutes COOK TIME: 2 Hours INGREDIENTS: bottle (750ml) vodka 2 whole vanilla beans, split 3 pears chopped, stem and seeds removed 3 cups water ¼ cup simple syrup 2 tablespoons fresh lemon juice Prosecco or sparkling wine to taste PREPARATION:  Preheat your sous vide water bath to 165°F (74°C). Place the vodka,...

Louisville Cooler SERVES: 8-10 PREP TIME: 20 Minutes COOK TIME: 2 Hours INGREDIENTS: (750 ml) bottle of Kentucky Bourbon 4 teaspoons of confectioners’ sugar 1 tablespoon orange zest 1 tablespoon lime zest 1 orange peeled, pith removed and sliced into quarters 1 lime peeled, pith removed and sliced into quarters 10 mint leaves Sparkling wine or Prosecco (reserve to finish...

Sous Vide Strawberry Cooler SERVES: 10 PREP TIME: 15 Minutes COOK TIME: 4 Hours INGREDIENTS: 1 bottle (750 ml) light rum 1 pound strawberries, hulled and cut into halves 4 limes, zested and juiced 4 lemons, zested and juiced Garnish Lime or lemon wedges Sugar for rim Strawberries, halved PREPARATION:  Preheat the sous vide water bath to 135°F (57°C). In...

Strawberry and Mint Infused Rum INGREDIENTS: 1 cup (222 g) light rum ½ cup (76 g) chopped strawberries, tops removed ¼ cup (6 g) roughly chopped mint leaves PREPARATION: Preheat water bath to 155 degrees F (68 degrees C). Add all ingredients to a pint-sized jar or a vacuum sealed bag if you have a Handheld Vac ‘n Seal or...