Redbone By James Irvine INGREDIENTS: • 30ml Four Pillars Bloody Shiraz Gin • 30ml Quince bitter* • 30ml Puff pastry vermouth** • 30ml Filtered water GARNISH: Lemon disc GLASSWARE: Rocks *QUINCE BITTER RECIPE • 700g Campari • 350g Quince • 105g Caster sugar • 30g Fresh lemon juice • 2 Lemon peeled and de-pithed • 5g Malic acid Method: Place all ingredients into a Cryovac bag and seal under pressure. Set ANOVA to 55 degrees Celsius and sous vide for 55 minutes. Once ready, place in an ice bath and chill. Once chilled, refrigerate for 24 hours. Filter and store in a sterilised container and keep refrigerated. **PUFF PASTRY VERMOUTH RECIPE • 750g Oscar.697 Rosso Vermouth • 6 Puff pastry sheets, baked and cooked Method: Line six food filters with the puff pastry. Pour vermouth through the puff pastry filter. Collect and filter through oil filters and store in a sterilised place. Keep refrigerated.