Caraminhola
Ingredients
Caraminhola
- 1 1/2 oz Jameson Cheese Whiskey
- 1 oz Strawberry Chili Syrup
- 1 barspoon Acid Solution
Garnish
Jameson Cheese Whiskey
- 3 1/4 oz Irish Whiskey Jameson
- 30 g Parmesan
Strawberry Chili Syrup
- 100 g Strawberry
- 3 1/4 oz Simple Syrup 2:1 ratio
- 50 g Red Chili Fresh
Acid Solution
- 6 1/2 oz Water
- 67 g Citric Acid
- 27 g Malic Acid
Instructions
Caraminhola
- Add all ingredients in a mixing glass.
- Add ice.
- Stir until chilled.
- Double strain in a chilled Nick and Nora.
- Garnish.
- Enjoy!
Jameson Cheese Whiskey
- In a vacuum bag, add cheese cut into small pieces.
- Add Jameson Irish Whiskey.
- Place the bag in a vacuum sealer.
- Heat the sealed bag in an immersion circulator along with the Strawberry Chili Syrup and sous vide for 5 1/2 hours at 130 degrees Fahrenheit or 50 degrees Celsius.
- Transfer in a bottle.
- Set aside.
Strawberry Chili Syrup
- In a vacuum bag, add strawberries and chilis cut into 1cm slices.
- Add simple syrup.
- Place the bag in a vacuum sealer.
- Heat the sealed bag in an immersion circulator along with Jameson Cheese Whiskey and sous vide for 5 1/2 hours at 130 degrees Fahrenheit or 50 degrees Celsius.
- Transfer in a bottle.
- Set aside.
Acid Solution
- Add acids and water in a mixing tin.
- Stir until fully combined.
- Transfer in a bottle.
- Set aside.
Notes
If you do not have the special equipment. Have no fear, simply steep the chili and strawberries in simple syrup for 24 hours to make the syrup. Once done press the strawberries and chili through a fine strainer.
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