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Sous Vide Ginger Brandy | Recipe by sousvidetools.com

Sous Vide Ginger Brandy

Sous Vide Ginger Brandy Beverages
  • COOK TIME: 2 hours


  • 128 g fresh ginger
  • 375 ml brandy
  • 144 g sugar
  • 240 ml water


Whether you’re looking for something to warm the cockles or to wet your appetite for the weekend ahead, why not give this Sous Vide Ginger Brandy a whirl?  Suitable for any time of the year, it can be enjoyed over ice on a summer’s day or in front of a cosy log fire on a cold winter’s night.


  1. Fill and preheat your water bath to 135F/57C.
  2. Peel and grate the ginger.
  3. Put the ginger and brandy in a zip-closure cooking pouch and, using the displacement method (Archimedes Principle) remove the air and zip the seal closed.
  4. Cook sous vide for two hours.
  5. In a separate pouch or in a saucepan on the stove, combine water and sugar to make simple sugar.
  6. Strain the brandy and ginger mixture into a clean stoppered bottle.
  7. Add the simple syrup to taste.
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