Sous Vide Cocktails: Strawberry Daiquiri
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!
Ingredients
- For the Infused Rum:
- 750 ml Light Rum
- 1 lb. Strawberries hulled and cut into halves
- Zest and Juice of 4 Limes
- Zest and Juice of 4 Lemons
- For the Strawberry Daiquiri:
- Ice
- 2 oz Infused Rum
- ¾ oz Simple Syrup Get the recipe here
- ¾ oz Strawberry Puree instructions below
- To Garnish:
- Lime or Lemon wedges to coat rim
- Sugar for rim Try making this Hibiscus Sugar
- Strawberries halved
- Lime slices
Instructions
For the Infused Rum:
- 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.
- 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.
- Remove the bag and place in a bowl of ice water to chill.
- Strain the infused rum, reserving the strawberries, and decant rum into a clean seal-able bottle, keep chilled until ready to use.
To Make the Strawberry Puree:
- Add the cooked strawberries to a blender and puree, then keep the strawberry puree chilled until ready to use.
To Make the Strawberry Daiquiri:
- 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.
- Pour into the sugar rimmed glasses, garnish with Lime slices and fresh Strawberries.
ENJOY!
Notes
Note: The actual serving listed is for 1 cocktail. The Infused Rum, will serve multiple cocktails.
Keep Infused Rum in a sealed bottle, in the refrigerator for several months. Use the Strawberry puree within a week.
I used a light, or clear rum for best flavors. A darker or spiced rum, does not lend itself well to a Daquiri cocktail.
Recipe from Sous Vide Cooking with Sansaire
