Strawberry-Rhubrarb Tequila Sour with Homemade Strawberry-Infused Tequila

Carlene Thomas RDN
Carlene Thomas RDN
December 1, 2021
This recipe for strawberry-infused tequila is a template for using the Anova Precision Oven to infuse your favorite spirits with all kinds of flavors. Use it in a strawberry-rhubarb tequila sour or your favorite margarita recipe. To adjust the recipe for the infusion, keep the listed volume and weights the same while altering the spirit and fruit to get a sense of the flavor potential. From there, feel free to tweak fruit amounts to suit your flavor preferences if needed. Have fun!
Prep Time
Cook Time
Strawberry-Rhubrarb Tequila Sour with Homemade Strawberry-Infused Tequila
For the Strawberry-Infused Tequila
12 oz
strawberries, quartered
1 (750ml) bottle
tequila añejo
For the Strawberry-Rhubarb Tequila Sour
2 fl oz
strawberry-infused tequila (above)
1 large
egg white or 2 Tbsp aquafaba
1 fl oz
fresh lemon juice
½ fl oz
agave or simple syrup
2 dashes
rhubarb bitters
Crushed freeze-dried strawberries, for garnish

1. Preheat the Oven

Sous Vide Mode: On
Steam: 100%
Temp: 135°F
Heat: Rear

2. Combine Strawberries and Tequila

Place the strawberries in a large lidded vessel or or a gallon-sized silicone or zipper-lock bag. If using a bag, place in a jar or measuring cup to hold in place. Pour in the tequila and seal the bag.
Combine Strawberries and Tequila

3. Place in Lipped Container

If using a bag, place in a container with a lip to catch any leaks. As you can see, there is an air bubble, which is completely fine! In a traditional sous vide cook, you’d use water displacement to remove all of the air. However, when using the Precision Oven, you’re creating an environment that mimics the water bath and this small amount of air will not negatively affect the contact of strawberries to tequila.
Place in Lipped Container

4. Infuse

Transfer to the oven and cook for 1 1/2 hours to infuse.
Sous Vide Mode: On
Steam: 100%
Temp: 135°F
Heat: Rear
01:30 Timer

5. Cool and Strain

Remove from the oven and let cool, in the bag, for about 45 minutes. Strain through a fine mesh strainer into a large liquid measuring cup. Discard solids.
Cool and Strain

6. Strain Again

To ensure all of the seeds and fiber have been removed, strain the tequila a second time through a cheesecloth-lined funnel into a storage container and seal. (A good container to use is the rinsed tequila bottle.) The infused tequila can be refrigerated for at least a few weeks before serving.
Strain Again

7. For the Cocktail

To make one cocktail, combine the infused tequila, egg white, lemon juice, agave, and simple syrup in a shaker without ice. Shake aggressively for 15 seconds to combine. Add ice and continue to shake for 30 seconds. Strain into a sour glass. (The foam will separate; this is okay.) Garnish with the freeze-dried strawberries and serve.
For the Cocktail
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