Chai Rosso

Yield

Yield

480 ml

Prep ingredients

• 500 g Sago Rosso Vermouth
• 3 English Breakfast Tea
• 5 Cinnamon Sticks
• 2 g Black Pepper Corn
• 2 Pimento
• 1 g Cloves

Instructions

Crack black peppercorn and pimento pepper. Pop open cardamom and place all dried ingredients into sous vide bag. Pour in rosso and sous vide at 55°C for 2 hours. Let chill after.