We Ate It Gallery

We didn’t make it, but we ate it. Read about it on the blog.

Dave Newman’s Sous Vide Boulevardier at Pint + Jigger: Rye Whiskey, Campari and Carpano Antica, with toasted Jack Daniel's barrel chips. All of that cooks sous vide for two days to extract the barrel flavor and mellow the cocktail. © 2012 Sugar + Shake

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Dave Newman’s Sous Vide Boulevardier at Pint + Jigger: Rye Whiskey, Campari and Carpano Antica, with toasted Jack Daniel's barrel chips. All of that cooks sous vide for two days to extract the barrel flavor and mellow the cocktail. © 2012 Sugar + Shake