Humberto Marques' Scarborough Fair Cocktail With Oxymel

• Scarborough Fair Oxymel
• 3 sprigs sage
• 3 sprigs parsley
• 3 sprigs rosemary
• 3 sprigs thyme
• 1 liter acacia honey
• 150 milliliters water
• 280 milliliters apple cider vinegar
• Scarborough Fair Cocktail
• 30 milliliters oxymel (infused with parsley, sage , rosemary and thyme)
• 50 milliliters Tanqueray gin
• 30 milliliters apple & rosehip marmalade
• 40 milliliters freshly squeezed lemon juice
• 15 milliliters Frangelico

1. Fill and preheat a SousVide to 104u0b0 F.
2. Put all ingredients into a small cooking pouch, press out as much air as possible with your hands, and seal it on a vacuum machine.
3. Submerge the pouch in the water oven and cook for 10-20 minutes or until the liquid has completely dissolved. Once or twice during the cooking process, remove the pouch from the water bath and massage it gently to help dissolve liquids.
4. When the liquid has completely dissolved, remove the pouch from the water bath and quick-chill the liquid by submerging the pouch in an ice water bath for 10 minutes.
5. Pour Oxymel into a clean bottle, cap tightly, label, and store in the refrigerator. Use up to 4 weeks.
6. For the non-sous vide method, blend all the ingredients and filter/strain into a bottle. Keep in the fridge overnight before using.
7. Shake all ingredients together and strain into a cocktail glass.

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Taken from food52.com/recipes/70939-humberto-marques-scarborough-fair-cocktail-with-oxymel (may not work)