We enjoyed a visit with Chef Jordan Herndon from The Old Portage this weekend. Jordan picked up a couple bottles of Buck 25 Vodka to make his Blood Orangecello. This enticing infusion was destined for The Handa Wanda, a Mard Gras themed cocktail. Jordan’s method involved vacuum sealing the blood oranges with the Buck 25. For even faster results, one could put this sealed treasure in the sous vide immersion circulator! Our correspondent on the scene provided the photos of the cocktail and menu listing.
