Betony’s Sous Vide Gin and Tonic

By Caroline Hatchett | Aliza Eliazarov

By

Caroline Hatchett
Aliza Eliazarov
General Manager Eamon Rockey of Betony making a Sous Vide G&T: Rapid-infused Vodka, Tonic, and Lime
General Manager Eamon Rockey of Betony making a Sous Vide G&T: Rapid-infused Vodka, Tonic, and Lime

Gin and tonics can only be as special as the gin and tonic they harbor. At Betony in Manhattan, General Manager Eamon Rockey sets his version apart with gin you that can’t find anywhere else. And by gin, we mean vodka—the neutral grain spirit Rockey rapid-infuses at pick-up in an immersion circulator. The botanicals in Betony’s gin evolve with the seasons. “We change the infusion all the time. We have to keep the basics, or it doesn’t taste like gin, but we swap in ingredients like fresh laurel, sweet fern, and lemon balm,” says Rockey, who includes herbs from Betony’s rooftop garden in warmer months. The bones are crisp and classic, but each order feels purposeful. Instead of a simple pour and serve, the Betony G&T opens the door for conversation and a continuous exploration of gin and tonic possibilities.

Betony G & T
1. Combine a rotating cast of botanicals (for our pour: 8 juniper berries, 3 cardamom pods, 3 Tellicherry peppercorns, 10 coriander seeds, 8 dried lavender flowers, 1 magrood lime leaf) with 65 milliliters neutral grain spirit (aka vodka) in a plastic bag. Seal, force out as much air as possible.
2. Drop the bag into the 80ºC water bath of an immersion circulator for 90 seconds.
3. Remove the bag from the circulator and shock in an ice water.
4. Strain infused vodka into a highball glass with ice.
5. Finish drink with tonic water (Rockey rotates Fever Tree varieties, depending on the botanicals) and lime.

 

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