This Lychee martini is on a whole new level!
Fermented Oat and Lychee Soda:
Add all ingredients to Vacuum bag and seal. Leave bag to ferment at room temperature for 2 to 3 days or until bag has expanded.
Once fermented strain, add coconut rum and ferment in swing-top bottle for 1 to 2 days or until well carbonated. Once secondary ferment has completed refrigerate bottles for service.
Combine all ingredients in vac pac bag and ‘cook’ sous vide for 4 hours at 45 degrees. Once ‘cooked’ place in freezer to solidify coconut oil, strain and bottle for service.
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