Making drinks can be as simple as pouring from bottle to glass, but at The Natural Philosopher, we often employ creative techniques to manipulate flavours and ingredients.

Pictured here are two vacuum-sealed bags, each containing dry vermouth—one infused with apple skin, the other with avocado leaf. Using sous-vide cooking, we heat the ingredients in a water bath at 60°C for an hour. The result? Flavoured dry vermouth, ready to be explored in potential cocktails for future menus