Meyer Lemon Infused Gin

San Diego's Craig Beaty learned to cook at culinary school (and from his dad) and went on to prepare memorable meals for kids, wedding parties, hotel and restaurant guests, you name it.  Today, he cooks for family, friends and his social media followers (@craigskitchensantee). We have Craig to thank for our first If & When sous vide cocktail: Moroccan Preserved Meyer Lemon infused gin.  

Need

1 quart London Dry Gin

1 tsp If & When Moroccan Preserved Meyer Lemon Paste

6 TBS sugar

Do

Combine ingredients in a heavy duty, 1-gallon Ziploc bag

Sous vide at 145 F for 90 to 120 minutes

Decant to a bottle or jar.

Shake or stir with ice.

Enjoy!