The Precision™Chamber Vacuum Sealer simplifies cooking techniques that were previously only accessible in high end kitchens. From infusions and extractions to pickling and compressing, its programmed cycles are perfect for innovating home bartending skills.
How about a quick limoncello? Fresh lemony vodka is at your fingertips in minutes instead of weeks. The infuse/extract option pumps air out of the chamber to create a lower pressure vacuum inside the cavity. Once this vacuum is released, it initiates a series of short vacuum pulses to encourage flavor molecules to move in and out of the opened pockets. This means you can get flavored alcohols ultra fast.
For easy homemade drink garnishes like mezcal watermelon and martini olives, try the compress/pickle feature, which pulls a strong vacuum to collapse pockets of air in fruits and vegetables. Once the cells have collapsed, brine or other flavorful liquids can fill up the empty plant cells.
Ready to experiment?
Create Cocktails with the Chamber Vacuum Sealer
1. Quick Limoncello
Ingredients
1/2 cup granulated sugar
1/4 cup water
2 lemons
1/2 cup vodka
Preparation
Step 1
Combine the sugar and water in a small saucepan. Place over medium heat and cook, stirring, until the sugar dissolves. Remove from the heat and let cool.
Step 2
Use a sharp peeler to remove the peel from the lemons, leaving as much pith behind as possible. (Save the lemons for another use.) Transfer the lemon peels to a wide-mouth half-pint jar. Add the vodka.
Step 3
Place in the vacuum chamber uncovered. Run the chamber vacuum using the Infuse/Extract button until the vodka turns bright yellow and tastes lemony, 2 to 3 cycles. Strain through a fine-mesh strainer into a jar. Stir in 2 tablespoons of the simple syrup. Taste the limoncello, then add more simple syrup, 1 teaspoon at a time, until the mixture has reached your desired sweetness. Cover and store in the refrigerator for up to 1 month or the freezer for up to 6 months.
2. Tailspin Cocktail with Homemade Gin
Ingredients
For the Gin:
4 grams (4 teaspoons) juniper berries
2 grams (1 ½ teaspoons) coriander seeds
1 gram (½ teaspoon) cardamom pods
0.5 gram (½ teaspoon) pink peppercorns
0.25 gram (⅓ teaspoon)
lavender buds
2 cups vodka
For the Cocktail:
¾ fluid ounce Homemade Gin (above)
¾ fluid ounce Cocchi Americano
¾ fluid ounce green Chartreuse
1 dash orange bitters
Ice cubes
Lemon peel, for garnish
Preparation
Step 1
Start the gin: Grind the juniper, coriander, cardamom, peppercorns, and lavender in a mortar and pestle. Divide the mixture in half and transfer one half to a large, shallow open container, such as a round baking dish. Save the remaining spices for another day.
Step 2
Add the vodka to the baking dish. (If it will not hold 2 cups of vodka, you can divide the spices and vodka between multiple containers.) Place in the vacuum chamber uncovered. Run the chamber vacuum using the Infuse/Extract button until the vodka takes on the flavors of the spices, about 3 cycles.
Step 3
Strain the gin through a coffee filter into a jar or bottle. Cover and store at room temperature.
Step 4
Make the cocktail: Combine the gin, vermouth, Chartreuse, and Campari in a mixing glass filled with ice. Stir until the exterior of the mixing glass is very cold to the touch, 15 to 20 seconds. Strain into a cocktail glass and garnish with the lemon peel. Serve immediately.
3. Compressed Mezcal Watermelon
Ingredients
Fresh watermelon, sliced into 1cm-thick wedges
2 Tbsp mezcal, plus more as needed
Preparation
Step 1
Place watermelon slices in a single layer in a chamber vacuum pouch. Add the mezcal. Place the pouch in the vacuum chamber and place the lip of the pouch over the sealer. Use the pouch clip to hold the pouch in place.
Step 2
Run the chamber vacuum using the Compress/Pickle cycle until the watermelon has darkened, about 3 cycles. Remove from the pouch, pat off any excess mezcal, and serve as a cocktail garnish. Repeat the process with additional watermelon and mezcal as desired; you can reuse leftover mezcal in the pouch or add more as needed.
2 comments
Ditto. Thank you.
I think the instructions for Step 1 on the Compressed Mezcal Watermelon were copied from the previous one (the Homemade Gin) and will need to be corrected.
As a new owner of a vacuum chamber, I can’t wait to try these!!