Asparagus infused gin calls for 1 bottle of Fords gin and 18 oz chopped asparagus. Add both to a Vita mix and quickly blend with 1/2 tsp vitamin c powder. Vacuum seal and place in sous vide bath for 1.5 hours @ 62 degrees. Dill genepy calls for 1 bottle of Dolin genepy and 60 grams of Dill. 1.5 hours @ 62 degrees.
Lemon + caraway tonic calls for supremed lemons at 15 grams per 1 bottle of Jack Rudy tonic and 3 TBSP caraway seeds. 1.5 hours @ 62 degrees.