Margarita with Lime Infused Agave Tequila Sous Vide

Sous Vide Margarita with compressed watermelon

The Margarita has many creators, all with credible stories until it comes to actual dates. As I rummaged through the half dozen or so, I decided to offer you what I found to be the earliest creationist story of Carlos “Danny” Herrera, owner of Tijuana restaurant, Rancho La Gloria, who claims he invented the drink in 1938. As all good operators do Danny needed to appease a somewhat disgruntled patron. It seems that Marjorie King (a dancer by trade) declared she was allergic to all spirits except tequila, but she didn’t care to drink the spirit straight. As the typical tequila shot was generally served with salt and lime, it didn’t take much to throw together the now classic margarita.

Using the Sous Vide technique I decided to amp up the lime flavor by actually infusing the tequila with lime zest for a few hours I wasn’t surprised about the taste, it was deliciously limey, but I was taken aback by the color; the otherwise clear tequila became a vibrant neon shade of green, very cool! As I decided to use a 100% agave tequila it only made sense to use the now readily available agave syrup or nectar as the sweetener as opposed to the more classic cane sugar or honey. While I was at it I used the syrup to rim the glass before salting the rim. For the final garnish I decided to throw on a wedge of compressed watermelon (check out the recipe in the Fresh Bites Blog) using the same technique, I flavored it with a bit of the finished margarita rather than the vanilla. It’s all about layering flavors baby!

Lime Infused Agave Tequila 

Lime infused tequila sous vide


• 1 bottle tequila, 100% agave, 750 ML

• 6 medium lime zest


1. Preheat the SV1 to 135ºF/57ºC

2. Using the VacMaster Bag Stand and using a large VacMaster bag add the Tequila and the lime zest

3. Using a VacMaster Chamber machine vacuum seal the bag and carefully place in the water bath of the SV1

4. Cook the Tequila for at least 1 hour and up to 2 hours.

5. Carefully remove the bag and chill in an ice bath, strain the tequila into a bottle, discard the lime zest and reserve Tequila until needed.

Margarita with Lime Infused Agave Tequila

Sous Vide margarita ingredients


For the Agave Lime Simple Syrup:

• 3/4 cup fresh lime juice, squeezed from about 6-8 medium limes

• 1 cup water

• 6 tablespoons agave syrup, also called agave nectar, or to taste

For the Margarita:

• 1 1/4 cups lime infused agave tequila, see recipe

• Reserved agave lime simple syrup

• 1/4 cup Cointreau

sous vide margarita with compressed watermelon

To finish the drink:

• Agave syrup, also called agave nectar

• Coarse salt

• 1 1/2 - 2 cups small ice cubes

• 6 lime wedges, fresh, for garnish

• Compressed watermelon for garnish, optionalsee recipe


Agave nectar and lime infused tequila

For the Agave Lime simple syrup:

1. Combine the lime juice, Agave Syrup and 1 cup water in a glass or plastic pitcher or similar and stir vigorously, refrigerate and reserve refrigerated.

For the Margarita:

1. Add the lime infused tequila and the Cointreau to the pitcher with the Agave lime simple syrup, stir to combine.

2. Dip the rims of martini or rocks glasses in a small dish of agave syrup, and then dip them in a small dish of coarse salt to thoroughly coat the rims.

salted glass rim

3. In a large cocktail shaker, combine the half of the margarita mixture with some of the ice and shake 10 to 15 seconds, then strain into the prepared glasses. Repeat with the rest of the mixture.

4. For the final garnish use a wedge of the optional compressed watermelon or wedges of the fresh lime.

5. Finish and serve margaritas.