Recipe Summary
You can enjoy a Strawberry Daiquiri or you can enjoy a Strawberry Daiquiri, sous vide cooking style, by infusing the rum first. Seriously easier than you might think and taste amazing!
This sous vide strawberry daiquiri starts with light rum infused with fresh strawberries, lemon, and lime at 135°F for two hours. The chilled infused rum is then shaken with strawberry puree, simple syrup, and ice for a bright, fruit-forward cocktail.
This post was sponsored by Vacuvita. All opinions are our own.
How This Sous Vide Cocktail Works
The recipe has three parts. First, strawberries and citrus infuse the rum in a sealed bag in the sous vide bath. Next, the cooked strawberries are blended into a puree. Finally, the infused rum, puree, and simple syrup are shaken with ice and strained into a chilled glass.
Why Infuse the Rum Sous Vide?
The controlled water-bath temperature speeds up the infusion while keeping the method hands-off. Follow the vacuum-bag and immersion-circulator manufacturer’s directions, keep the bag fully sealed, and chill the infusion in an ice bath after cooking.
About the Sponsored Setup
We originally developed this cocktail with the Vacuvita vacuum-sealing system. Its vacuum bags were used to seal the rum, strawberries, and citrus for the sous vide bath. You can use another food-safe sous vide bag and sealing system that is approved for your immersion circulator.
For details about the original sponsored system, see the Vacuvita listing on Amazon. Our preferred immersion circulator is linked here.
Serving the Strawberry Daiquiri
Chill the glasses before shaking the cocktail. A sugar rim, halved strawberry, and lime slice make simple garnishes, but the sous vide strawberry-infused rum remains the centerpiece.
If you are planning a cocktail night, browse our collection of 18 cocktails to mix at home.
Sous Vide Cocktails: Strawberry Daiquiri
Ingredients Â
MethodÂ
- Preheat the sous vide water bath to 135°F according to manufacturer directions.
- In a large sized food vacuum bag, add the Rum, Strawberries, and the Lime and Lemon zest and juice.Â
- Vacuum seal bag, submerge the bag into the preheated 135°F water bath and cook for 2 hours. *Clipping the bag on the side of the pot will help to keep in place.Â
- Remove the bag and place in a bowl of ice water to chill.Â
- Strain the infused rum, reserving the strawberries, and decant rum into a clean seal-able bottle, keep chilled until ready to use.Â
- Add the cooked strawberries to a blender and puree, then keep the strawberry puree chilled until ready to use.
- Chill the cocktail glasses, then add the sugar to a shallow dish. Rub the rims of the glasses with a bit of lime or lemon, then dip the rim into the Sugar (I used this Hibiscus Sugar Recipe), set aside.
- In a cocktail shaker, add some Ice, Infused Rum, Simple Syrup and Strawberry Puree. Gently shake and strain.Â
- Pour into the sugar rimmed glasses, garnish with Lime slices and fresh Strawberries.Â
Notes
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