Vacuum Infused Fruit Cocktails
Intro: Vacuum Infused Fruit Cocktails
These fruit cocktails aren't the ones that come in the metal cans that you ate for lunch as a kid. These babies are gastronomical creations involving highly aerated fruits, combinations of alcoholic beverages and a vacuum chamber. Think of pouring a bottle of booze into a watermelon, multiply it by a 100, and add a big dose of class along the way. Using some gourmet gastronomy techniques, some DIY ingenuity, The New York Times as a guide*, and the old fashioned approach of getting boozed up before embarking upon any epic journey, here's how I made alcoholic fruit cocktails.
**This project was completely inspired by the Edible Cocktails article and video in The New York Times. It's basically a DIY version of the exact same process they showcase in the article.**
**This project was completely inspired by the Edible Cocktails article and video in The New York Times. It's basically a DIY version of the exact same process they showcase in the article.**
STEP 1: Materials
- Various fruits with a high content of air within their cell structures. I tried apples, grapes, cucumbers, watermelon and oranges...see results section in step 8 to see what worked best.
- Your favorite cocktail ingredients - the more experimental the better
- Vessels large enough to hold your fruit
- Knife and cutting board
- Vacuum chamber w/ pressure gauge and pressure release
- Vacuum pump
STEP 2: Prep the Fruit
You need to prepare the fruit so that any and all non-porous membranes are removed. This means peal off all skins, yes even on the grapes, and cut the pieces of fruit so that you create nice little bit sized nibbles.
I de-seeded the cucumber and cut them into little rectangular shaped spears.
The watermelon gets the rind cut off, as many of the seeds taken out and then cubed.
The orange has all skin, pith and seeds removed. I also did my best to try and remove the thinn white membranes that separate each orange section from the one next to it.
The apples get peeled and then cut into bite size slices.
I de-seeded the cucumber and cut them into little rectangular shaped spears.
The watermelon gets the rind cut off, as many of the seeds taken out and then cubed.
The orange has all skin, pith and seeds removed. I also did my best to try and remove the thinn white membranes that separate each orange section from the one next to it.
The apples get peeled and then cut into bite size slices.
STEP 3: Prep Your Cocktails
Make whatever cocktails you like. Try to build infused cocktails by substituting a real piece of fruit for a fruit juice in a typical cocktail recipe.
I tested the following cocktails on the different types of fruit and found them to be quite tasty:
I tested the following cocktails on the different types of fruit and found them to be quite tasty:
- Gin martini
- Vodka martini
- Straight rum (good with watermelon)
- Straight vodka (tested on the orange only to create a screwdriver type of drink)
- Greyound (vodka and grapefruit juice) infused into a real grapefruit
- Moscow mule (vodka ginger beer and lime) infused into chunks of ginger
STEP 4: Weight Fruit As Necessary
The fruit infuses with alcohol better under vacuum when it's weighted, and therefore underneath the surface of the alcohol bath.
The cucumbers can be weighted with paper clips, as shown below, and suggested in The New York Times article, however I found that simply placing a piece of glass or another bowl on top of the fruit to hold it down inside it's alcohol infusion bath is far easier and more effective.
The cucumbers can be weighted with paper clips, as shown below, and suggested in The New York Times article, however I found that simply placing a piece of glass or another bowl on top of the fruit to hold it down inside it's alcohol infusion bath is far easier and more effective.
STEP 5: Place in Vacuum Chamber
Pour your cocktail mixture into an appropriate vessel and place your fruit into the cocktail. For the purposes of this Instructable, I propped the containers up on wood blocks so that I would be near the top of my vacuum chamber and therefore easier to photograph. Propping them up on blocks is not necessary.
I gained access to a vacuum chamber because a co-worker who shares our office space had been using one to pull bubbles out of silicone molds he was making. It consists of only a few pieces and is easy to build. Besides the vacuum pump, most of the supplies can be acquired at an industrial plumbing supply store or warehouse.
I gained access to a vacuum chamber because a co-worker who shares our office space had been using one to pull bubbles out of silicone molds he was making. It consists of only a few pieces and is easy to build. Besides the vacuum pump, most of the supplies can be acquired at an industrial plumbing supply store or warehouse.
- two pieces of 1/4" polycarbonate
- two rubber flange gaskets
- 1 12" PVC tube or coupler
- 1 3CFM 1/4 HP vacuum pump
- 2-3' of 1/4" PVC braided tubing
- pressure gauge
- pressure release valve
STEP 6: Turn on the Vacuum
Turn on the vacuum pump for 2-3 minutes and pull a vacuum. Our pump pulled around 23-25" of Hg after running for 15 seconds or so.
As the vacuum forms, you should easily see bubbles escaping from the fruit. The vacuum pulls the air out from the pieces of fruit, and thus allows alcohol to take up that space and infuse the fruit with the cocktail.
*Note: some of the fruit in the photos below is not completely under the top level of the alcohol. Better results were achieved when another bowl, or piece of glass was used to hold the fruit down and keep it below the surface of the cocktail bath.
As the vacuum forms, you should easily see bubbles escaping from the fruit. The vacuum pulls the air out from the pieces of fruit, and thus allows alcohol to take up that space and infuse the fruit with the cocktail.
*Note: some of the fruit in the photos below is not completely under the top level of the alcohol. Better results were achieved when another bowl, or piece of glass was used to hold the fruit down and keep it below the surface of the cocktail bath.
STEP 7: Release Pressure
Once the pump has been running for a 2 or 3 minutes you can shut it off. At this point 90% of the air that's going to come out of the fruit has come out.
In order to get your fruit cocktails out of the vacuum chamber you've got to release the vacuum. Unscrew the pressure release valve.
In order to get your fruit cocktails out of the vacuum chamber you've got to release the vacuum. Unscrew the pressure release valve.
STEP 8: Remove Weight and Enjoy
Remove the fruit from the chamber, remove the weight if you happen to have used one, and enjoy your fruit cocktails!
Results:
Watermelon absorbs the most alcohol. Cucumber comes in second. Grapes and apples seem to work about as well as each other, and absorb about half of as much as the cucumber. The orange absorbed the least amount of alcohol/cocktail flavor.
Results:
Watermelon absorbs the most alcohol. Cucumber comes in second. Grapes and apples seem to work about as well as each other, and absorb about half of as much as the cucumber. The orange absorbed the least amount of alcohol/cocktail flavor.
STEP 9: Recipe Ideas
This is a step that I'd like to update as I hear back ideas in the comments section.
I've already started brainstorming ideas in my step on mixing the cocktails, but I'm sure the community can come up with more interesting vacuum based cocktail ideas. We want to have a vacuum fruit cocktail party sometimes soon, so your ideas and input are greatly appreciated!
I've already started brainstorming ideas in my step on mixing the cocktails, but I'm sure the community can come up with more interesting vacuum based cocktail ideas. We want to have a vacuum fruit cocktail party sometimes soon, so your ideas and input are greatly appreciated!
- Greyound (vodka and grapefruit juice) infused into a real grapefruit
- Moscow mule (vodka ginger beer and lime) infused into chunks of ginger
- Your idea here!
46 Comments
witra88 4 years ago
dchall8 15 years ago
PKM 15 years ago
As for the vagaries of featuring, it seems to me that being well written and informative is as much of a criterion for featuring as "worthiness". There are a fair few ultimately silly and not very productive Instructables around, but if they tell you how to be silly and unproductive with entertaining clear instructions and good pictures then they get featured.
In my experience, what I assume you mean by "valuable" Instructables (building a community garden in Israel for example) are more likely to be featured than other equally well written Ibles, but a write up of how you save the whales without capital letters or punctuation isn't going to get featured.
dchall8 15 years ago
im3733 12 years ago
In short, yes this is performed in food service, however, it is mostly done only at high end restaurants. (at least to my knowledge)
aloseman 13 years ago
Broom 14 years ago
AidanG 15 years ago
Exocetid 13 years ago
This is part and parcel of what is called molecular gastronomy. The author noahw mentioned "gourmet gastronomy techniques" and that is what this is. Bravo! A new kitchen appliance (my wife will kill me).
I have to try the martini infused olives, which I prefer be stuffed with garlic.
Instructables needs a special section for how to do advant garde food prep, which this clearly is.
faithblinded 14 years ago
bertus52x11 14 years ago
I will use your technique to "vacuum" infuse small pieces of fruit and add it to home made ice cream.
Should give an interesting taste. Let you know.
wupme 15 years ago
wupme 15 years ago
noahw 15 years ago
Broom 14 years ago
Presenting: Cucumber Gimlets
Makes 4
These refreshing cocktails are perfect for summer entertaining.
2 large cucumbers (1-½ lb total)
½ c gin
4 tsp fresh lime juice
1 Tbs sugar
1 c ice cubes
4 lime slices
Slice four ¼"-thick slices from 1 cucumber. Peel and coarsely chop remaining cucumbers; transfer to processor and purée until smooth. Pour through fine strainer set over large bowl, pressing on solids in strainer. Discard solids in strainer.
Mix 1 c cucumber juice, gin, lime juice, and sugar in pitcher; stir until sugar dissolves. Add ice; mix well. Immediately strain mixture into 4 small Martini glasses. Garnish with lime and cucumber slices and serve.
RedRussian 14 years ago
Broom 14 years ago
MaxwellMurder 14 years ago
wushuair 14 years ago
ReCreate 14 years ago