Cocktails Sous Vide by Phil Wills

Table of Contents

Phil Wills has been in the bar business for more than 20 years.

Their experience comes from all types of establishments. From corporate restaurants, independent local bars and large nightclubs to high-end craft cocktail bars.

In 2011 he launched his own consultancy, The Spirits In Motion©, with his longtime friend and bar business partner Tony Pereyra. The Spirits In Motion© is a beverage consulting firm in Los Angeles.
Together, Phil and Tony have more than 35 years of bar and restaurant experience.

Throughout their careers, Phil and Tony have gained experience in all facets of the beverage industry.

They have been crafting, creating and training all over the United States and even internationally.

Contributing to the opening of more than 400 bars and restaurants to date, they provide innovations in mixology, structured bar programs, strategic partnerships and positive training experiences.

Believing in their motto, “Drink is our business, hospitality is our passion”, remix, rebuild or refresh, they keep The Spirits In Motion©.

Phil Wills has participated in multiple conferences such as Nightclub & Bar Show, VIBE, The Flavor Experience, National Restaurant Show and Tales of the Cocktail, to name a few.

In addition to appearing in multiple media outlets, he is currently an expert on the hit television show Bar Rescue on Paramount Network for the past 6 seasons.

His passion is the creation of great craft cocktails, education and training to improve the bartending craft as a whole.

Wall Street Hustle

Vacuum cooking a whole cocktail really changes the dynamics of the cocktail.

The flavors of all the ingredients come together more than in the traditional preparation of a cocktail.

Sous Vide expands the components of bitters and leaves the consumer with infinite layers of flavors throughout the beverage.

A full Sous Vide cocktail also reduces the bartenders’ steps when preparing a cocktail.” ~ Phil Wills, The Spirits in Motion

Wall Street Hustle



  • 16 oz. Whiskey Rye
  • 8 oz. Vermouth Rosso
  • 1/2 teaspoon of Angostura
  • 1 cinnamon stick
  • 5 black peppercorns, whole
  • 3 whole walnuts
  • 2 whole cloves
  • 1 star anise, whole
  • 1 orange peel

To serve

  • 2 1/2 oz. spiced Manhattan
  • 1 Luxardo cherry
  • 1 orange peel, flambéed

Preparation Manhattan with spices

Combine all ingredients in a sous vide bag and vacuum seal.

Set the HydroPro Plus to 65° C (150° F) and cook for 1 hour.

Remove the bag from the water bath and place it in an ice bath to stop the infusion.

Cool completely.
Strain through a fine mesh strainer and store in the refrigerator.

to serve

Pour 2.5 ounces of the cocktail into a mixing glass and stir with ice.

Strain into a chilled glass.

Garnish with Luxardo cherry and flambéed orange peel.

Velvet Smoke

“Using the Sous Vide to use the “fat wash” technique in a cocktail causes the aroma of the browned butter to infuse with the alcohol, while creating a smoother mouthfeel, which you don’t get with traditional “fat wash” methods.”~ Phil Wills, The Spirits in Motion

Cocktail Velvet Smoke



  • 13 oz. of bourbon whiskey
  • 7 cardamom pods, toasted and lightly crushed
  • 57 gr. brown butter

To serve

  • 2 1/2 oz. Bourbon browned butter with cardamom
  • 1/4 oz. of simple syrup
  • 2 dashes of Angostura
  • 1 orange peel
  • 1 Luxardo cherry
  • Wood smoke

Browned butter bourbon with cardamom

Combine all ingredients in a sous vide bag and vacuum seal.

Set the HydroPro Plus to 160°F and cook for 1 hour.

Strain through a fine mesh strainer and refrigerate for 24 hours.

Remove the mixture from the refrigerator and remove the fat layer from the top.

Strain again through a fine mesh strainer.

Reserve in the refrigerator.

To serve

Add the infused bourbon, simple syrup and Angostura to a mixing glass and stir with ice until chilled and diluted.

Garnish with orange peel and Luxardo cherry.

The Undecided

“Fake whiskey is used in this cocktail as a whiskey-style non-alcoholic ingredient. The fake ingredient is key to creating dynamic non-alcoholic options within a bar program, though it can also be used crosswise in cocktails, as shown here.” ~ Phil Wills, The Spirits in Motion

The Undecided



  • 75 g dried apricot
  • 75 g dried figs
  • 40 g Unsalted popcorn
  • 40 g Malted barley smoked in peat
  • 34 g molasses
  • 30 g American oak chips
  • 30 g Fenugreek seeds
  • 20 g Cinnamon stick crushed
  • 20 g malted barley in walnut shell
  • 15 g Toasted American oak shavings
  • 15 g Mustard seeds
  • 2 g Sea salt
  • 1 whole vanilla bean
  • 1 Banana
  • 2 cups of brewed green tea
  • 1 cup of honey

To serve

  • 2 oz. vodka
  • 2 oz. of honey and green tea syrup
  • 3/4 oz. fake whisky
  • 2 lemon wedges, squeezed
  • 1/2 oz. Aquafaba
  • 1 passion fruit
  • 8 mint leaves
  • 2 dashes of orange bitter

Fake whisky

Preheat the oven to 400º F.

Spread the smoked peat and malted barley on a tray and roast for 30 minutes.

Place the whole banana on parchment paper on the tray and bake for 15 minutes.

Remove both from the oven and let them cool completely.
Cut the whole banana into small slices, including the skin.

Add all ingredients to a sous vide bag.

Vacuum seal the bag.

Set the Hydro-Pro Plus to 195°F and cook for 1 hour.

Remove from the bath and place in an ice bath to slow the infusion.

Once cooled, strain through a fine mesh strainer.

Honey and green tea syrup

Combine the ingredients and stir until the honey dissolves.

To serve

Add all ingredients to a cocktail shaker and shake with ice until chilled and diluted.

Strain and dry shake.

Pour over fresh ice.

Garnish with mint leaves, a thin slice of orange and passion fruit seeds.

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