Recipe adapted from Mjølner Sydney.
*For the spiced cognac: combine 100g of raw sugar, and 5g each of juniper, elderberry, oak, and chicory, with 700ml cognac. Sous-vide at 55C for two hours, strain and bottle.
**For the cranberry-infused port: combine 200g of cranberries with 1600ml port and sous-vide for 2 hours at 55C. Strain and bottle.