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Herzlich Willkommen bei iSi Kulinarik!

Für Ihr Land stehen spezifische Inhalte & Produkte zur Verfügung. Um die digitale Welt von iSi zu entdecken, besuchen Sie bitte

auf iSi International bleiben

Welcome to iSi Culinary!

Specific content & products are available for your country. In order to discover the digital world of iSi, please visit

Stay on iSi International

Forest Quarter Sazerac

Forest Quarter Sazerac
  • 50 g sugar
  • 1 x vanilla bean(s)
  • 35 g poppy seeds
  • 2 g orange zest
  • 200 ml water
  • 60 ml Special Nougat Rye
  • 5 ml Peychaud’s Bitters

Ingredients:

  • 50 g sugar
  • 1 x vanilla bean(s)
  • 35 g poppy seeds
  • 2 g orange zest
  • 200 ml water
  • 60 ml Special Nougat Rye
  • 5 ml Peychaud’s Bitters
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Preparation:

Poppy seed syrup:

Thoroughly mix the water, sugar, and poppy seeds, and then reduce on the stovetop at a low heat for approx. 1 hour. Filter the poppy seed syrup through a cloth sieve.

Forest Quarter Sazerac:

Put the poppy seed syrup and the remaining ingredients into a 0.5 L iSi Gourmet Whip. Attach the Rapid Infusion accessories to the iSi Gourmet Whip according to the instructions. Screw on 1 iSi cream charger and vigorously shake the iSi Gourmet Whip 5 times. Press the lever to rapidly let out the air. Unscrew the head from the iSi stainless steel bottle and remove the sieve along with the seal. Empty the infused liquid through the iSi funnel & sieve into a frosted glass tumbler that has previously been rinsed out with absinth.

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