Sous-vide lovers take your Cinco de Mayo celebration to the next level with this sous-vide inspired delight - a compressed Watermelon Margarita! With a few simple ingredients and a chamber vacuum sealer, you can create an unexpected twist for a completely unique edible cocktail experience! The end result is watermelon cubes that look like translucent jewels with a crisp texture and a beyond sweet, sour, hot, and spicy, amped-up flavor. And now for the recipe straight up from our resident CMO (Chief Mixology Officer) and CREA chef consultant, AJ Schaller.
Jalapeño Syrup (makes extra)
¼ cup sugar
1 small jalapeño pepper, thinly sliced into rounds
½ tsp kosher salt
Compressed Watermelon Margarita
4 oz. gold tequila
1 oz Grand Marnier or Cointreau
1 oz jalapeño syrup
1 oz fresh lime juice
1 seedless watermelon
For the Jalapeño Syrup:
Combine ingredients with 1 cup of water in a small saucepan. Bring to a light simmer over medium heat for 5 minutes, stirring occasionally. Remove from the heat and chill.
For the Compressed Watermelon Margarita:
In a cup, mix to combine tequila, Grand Marnier, syrup, and lime juice to make the margarita mix.
Trim skin from the watermelon, and place the flesh in a sous-vide bag.
Pour the margarita mix into the bag. Sous-vide (vacuum seal) the pouch.
The vacuuming will cause the watermelon to absorb the margarita mix while simultaneously compressing the flesh and removing the air: resulting in a bright red color, and crisp texture.
Chill well, and then cut into cubes to serve on skewers with a slice of the jalapeño from the syrup and a sprig of cilantro.