Mexican elbow Sous Vide
Coriander tequila (Sous Vide):
2000 g tequila
100 g fresh coriander
10 g ascorbic acid
Passion fruit syrup:
1000 g passion fruit puree
500 g water
1500 g sugar
Chipotle essence (Sous Vide):
100 g dried chipotle
100 ml neutral alcohol 96.4% ABV
Sal de gusano solution:
1000 g water
50 g sal de gusano
Cocktail:
57 ml coriander tequila
40 ml passion fruit syrup
1 ml chipotle essence
1 ml sal de gusano solution 10%
20 ml pickle water
20 ml lime juice
Coriander tequila (Sous Vide):
Purée tequila, coriander and ascorbic acid in the blender then vacuum. Cook for 2 hours at 45°C in the fusionchef Sous Vide water bath. Cool in ice bath and strain.
Passion fruit syrup:
Mix passion fruit purée with water and sugar until the sugar is dissolved.
Chipotle essence (Sous Vide):
Purée dried chipotle in a blender with the neutral alcohol. Vacuum and cook for 60 minutes at 75°C in the fusionchef Sous Vide water bath. Cool in ice bath and strain using a coffee filter.
Sal de gusano solution:
Heat the water. Grind the sal de gusano in an impact mill, dissolve in water and strain.
Cocktail:
Mix the coriander tequila, passion fruit syrup, chipotle essence, sal de gusano solution, pickle water and lime juice.
This recipe was kindly provided by Boris Gröner.