2/27/2024 0 Comments Vitamix whiskey sour recipe![]() Portion into 4 glasses, each filled halfway with ice. Start the machine on its lowest speed, then quickly increase to Variable 8.To complete the cocktail, place the bourbon, base mixture, ice, and egg white into the Vitamix Aer Disc Container in the order listed and secure the lid.If desired, strain through a fine mesh strainer, bottle, and give this mixture as a cocktail starter, or proceed to cocktail directions. Start the blender on its lowest speed, then quickly increase to its highest speed. To make the base, place water, orange, pear, honey, and spice blend into the Vitamix container in the order listed and secure the lid.Garnish with additional jalapeño slices and/or watermelon slices. Fill the glasses with ice, then strain the margaritas into the glasses.Using one of the squeezed lime halves, run it along the rim of two margarita or rocks glasses, then dip the rims into the salt mixture.If you’d like to compare, first try the mixture without, the liqueur, then add 1 ounce of it per serving.) (Note: The watermelon flavor shines brighter without the Cointreau, but the liqueur takes the drink into more traditional margarita territory. Step 2 Shake well with cracked ice, and strain into a chilled cocktail glass. In a shaker filled with ice, combine the watermelon juice, tequila, Cointreau, lime juice and jalapeño (if using). Step 1 Add the lemon juice to a shaker, stir in the sugar, and then add the rum.Blend the watermelon in a Vitamix or blender strain if desired.Prepare the salted rim, if using: In a small shallow bowl or plate, combine the sea salt and Tajín or cayenne.Amaretto Whiskey Sour: Add 1 ounce of amaretto. Gold Rush: Replace the simple syrup with honey. Strain into a glass and garnish with a lemon peel and a cocktail cherry. small slices of watermelon, for garnish, optional Shake for 15 seconds, then add ice and shake for 30 more seconds.2 to 3 thinly sliced jalapeño rounds, optional.2 ounces fresh lime juice (from 1 to 2 large limes), rinds reserved (I used 1 1/2 limes).6 ounces fresh watermelon juice (from about 1 1/2 cups chopped seedless watermelon)(I used cubes from a mini watermelon).1 teaspoon Tajín or 1/2 teaspoon ground cayenne (optional).1 tablespoon coarse salt or fine sea salt.The original recipe recommends to taste and add more watermelon juice if your margarita is too boozy, and extra lime juice or even a pinch of salt if it’s too sweet. We tried it with both the cayenne and salt on the rim, and salt alone. ![]() I did not strain the puréed watermelon and omitted the jalapeño slices. This recipe was adapted from 3-Ingredient Cocktails by Robert Simonson, via The New York Times. Puréed watermelon is the only source of sweetness. It was very light, refreshing, and minimally sweet. I am a major fan of this pretty pink cocktail. (I used the juice of my very first lemon from my Meyer lemon tree!) □ Note: This cocktail was also wonderful with Meyer lemon juice. Garnish with a thin pear slice (or two).Shake well and strain into a cocktail glass with ice. Combine the lemon juice, vodka and 30ml of the vanilla pear syrup into a cocktail shaker.Keep pear syrup in a jar in the refrigerator it will keep for 5 days. Strain through a fine wire mesh strainer, reserving the poached pear slices for garnish.Let the poaching liquid infuse and cool down for another 30 minutes.Simmer on low heat for 30 minutes. Remove from heat and set aside. Add the pear slices, sugar, water, vanilla seeds with vanilla bean pod to a small saucepan.30ml (1 ounce, 2 T) freshly squeezed lemon juice.200 g (7.1 ounces, 1 cup) granulated sugar.1 Bartlett pear, cut in half or quartered, cored, & cut into thin slices.Yield: Makes one drink (plus additional Vanilla Pear Syrup)įor the Vanilla Pear Syrup: (makes enough syrup for approximately 10 drinks) We used the leftover syrup to make more cocktails! □ It could also be drizzled over ice cream. The delicious pear syrup can be made in advance, making this perfect for Thanksgiving or a party. We preferred it with a little bit less alcohol so I noted a range in the recipe below. I may poach even larger slices next time. This recipe was adapted from Jamie Oliver via . I poached thin slices of pear so that I could use them as a garnish. My husband and I enjoyed it prior to our quiet Thanksgiving feast this year. This festive seasonal cocktail was absolutely fabulous.
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