Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
- 235 g mango purée
- 140 g lime juice
- 47 g lemon juice
- 140 g orange juice
- 140 g peach syrup
- 94 g triple sec (Cointreau)
- 19 g mint bitters (peppermint extract)
Additional ingredient: Pineapple tequila
Recipe preparation
(1) Mix all ingredients together and pour into a pacotizing® beaker.
(2) Close with lid and label. Freeze at -20°C for at least 24 hours.
(3) When needed, pacotize® with overpressure, pour 3 tablespoons into a cocktail shaker and shake with 50 ml pineapple tequila.
Preparation of pineapple tequila:
Vacuum seal 700 g of tequila with 2 kg of pineapple pieces and cook sous vide at 49°C for 4 hours, then strain.
Recipe by David Fraundorfer
