Sous vide Chaos Coco Club cocktail

Some cocktails require special skills to be mixed right. This sous vide Chaos Coco Club cocktail recipe isn't difficult at all. All you need is to follow the recipe steps and be patient.

Mastering cocktail making isn't a piece of cake. But if you follow all the steps in this sous vide Chaos Coco Club cocktail recipe patiently, you will succeed! This cocktail is made up of several ingredients. Each ingredient must be prepared separately and then mixed with each other. Please note that some ingredients (for instance, a bar simple syrup) must be prepared in advance as they require a long infusion. So read the recipe carefully first and plan your cocktail party well ahead of time.

• Let's start with the first ingredient – Parmesan rum. Cool down 1 liter of Havana Club rum to the -5 degrees Celsius. While the rum is cooling down, you need to grate the Parmesan cheese finely. At the same time, fill a a sous vide cooker with water and set it for preheating to 72°C. When the rum cooled down, add the grated cheese in it. Then pour it in a ziploc bag or a regular vacuum bag. Seal the bag tightly and immerse it into the cooker for exactly 1 hour. When the timer goes off, take out the bag and chill it in an ice bath. Then immerse the bag in the cooker again and poach at the same temperature for another half an hour. The bag can be taken out and cooled down completely after half an hour. Finally, draw the rum through a strainer.
• The second ingredient is a Pineapple rum. Take the remaining liter of chilled Havana Club rum and the pineapple itself. Set a sous vide thermostat to 70°C and let the water warm up. Meanwhile, let's take care of the pineapple pulp. It needs to be pureed on a grater or using a food processor to save time. Put the pineapple puree and rum in a new bag with a vacuum seal and immerse it in a water bath for 2 hours. Take out the bag and cool it down after two hours. Then simply heat it up at 60 degrees.
• Now we need to make the home-based bar simple syrup. To do this, sift sugar, gum arabic, xanthan and salt through a tammy. Put them in a new vacuum bag along with water. Shelve the bag in a fridge and keep it there for two days turning the bag upside down from time to time.
• Such a wonderful cocktail requires a decent garnishing. Let's make a Parmesan Krumkake. Grind Parmesan and Sencha tea together until powdery. Microwave on high power level for twenty seconds. If cheese leaks some oil during microwaving, drain it carefully. You won't need this oil for this recipe, but it works great as an ingredient in some exotic sauces. So don't get rid of it.
• It's time to mix our cocktail! Take a shaker, put some ice there and pour 30ml of parmesan rum, 20ml of pineapple rum plus 20ml of syrup. Then add lime and coconut juice – 20ml of each. Shake well.
• Now it remains to draw the cocktail into a glass and garnish it with the Parmesan Krumkake. It's done! Enjoy your evening in a cheerful company of friends!