Sunday Night: G&T's and Ribeye Sous Vide

While trying out all sorts of new and exciting cocktails lately, I often forget about my first cocktail love: the G&T. Made from my dwindling supply of Xoriguer Gin, we stepped it up a notch with some Fever Tree tonics: cucumber and elderflower. So nice for a change to regular tonic or even Jack Rudy's.

The ribeye was cooked sous vide at 55°C for 4 hours and then finished on the barbie and served with this blue cheese sauce

With air fryer fries and oven roasted Brussels