60 cl Rye
60 cl Bourbon
20 cl Gomme
60g Bee Pollen
1 cl Abbotts
1 cl Angostura
Combine all ingredients and vacuum seal in vacuum bag.
‘Cook’ Sous Vide for 4 hours @ 45 degrees celcius.
Once ‘cooked’ strain through fine muslin cloth, and bottle for service.
Glassware: Low cut glass
Garnish: Chocolate Thyme Twig
Chocolate Thyme Twigs
Dehydrate Thyme in dehydrator overnight.
Melt down dark chocolate and dip individual thyme stems.
Wipe excess chocolate off and dust with lemon charcoal and bee pollen.
Place in freezer for service.