Sous Vide Combi Oven Vacuum Sealers Accessories Recipes

Strawberry-Rhubrarb Tequila Sour with Homemade Strawberry-Infused Tequila

Name: Strawberry-Rhubrarb Tequila Sour with Homemade Strawberry-Infused Tequila
Prep time: 70 min
Cook time: 90 min
Total time: 160 min
Ingredients: 0 of **For the Strawberry-Infused Tequila**; 12 oz of strawberries, quartered; 1 (750ml) bottle of tequila añejo; 0 of **For the Strawberry-Rhubarb Tequila Sour**; 2 fl oz of strawberry-infused tequila (above); 1 large of egg white or 2 Tbsp aquafaba; 1 fl oz of fresh lemon juice; 0.5 fl oz of agave or simple syrup; 2 dashes of rhubarb bitters; 0 of Crushed freeze-dried strawberries, for garnish

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!

Serves

Prep Time

01:10

Cook Time

01:30

Strawberry-Rhubrarb Tequila Sour with Homemade Strawberry-Infused Tequila

262

Ingredients

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

Steps

1. Preheat the Oven

Rack

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.

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.

4. Infuse

Rack

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.

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.

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.