Roasted Carrot Tequila
Recipe
130g peeled medium carrots
6oz blanco tequila
Split carrots lengthwise, cover with a light drizzle olive oil, salt, and pepper. Roast on baking sheet on low heat (~275F) for ~30min, flipping halfway through. Turn up heat to 350 for 5-10 minutes until dark brown and remove from oven; allow carrots to cool.
Add carrots to vacuum seal bag with tequila. Place in water bath maintained at 130F (sous vide) for 1 hour. Place bag in ice bath until room temperature. Strain tequila through cheesecloth, gently squeezing carrots. Strain through coffee filter and repeat until particulates and oil are gone. Bottle and enjoy.