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The Seasonal Cocktail creator Jason Hedges, Beverage Director at Laurent Tourondel Hospitality provides some spicy tequila recipes to boost your summer time nights.
Honey Badger
Additionally accessible on the menu at The Vine in New York Metropolis
Substances:
2 oz Pomegranate and Jalapeño Infused Milagro Reposado Tequila*
3/4 oz Lime Juice
1/2 oz Cointreau
1/2 oz Honey Syrup**
Preparation: Shake all elements and pressure right into a rocks glass with a lime wheel and huge dice of frozen pomegranate juice.
*Pomegranate And Jalapeño Infused Tequila
Mix 2 cups of pomegranate seeds and 1 seeded and roughly chopped jalapeño with 1 liter of tequila. Let infuse for 1 to 2 days, stirring or agitating often. Pressure and bottle.
**Honey Syrup
Use a 2 to 1 ratio of honey to water. Simmer over medium warmth till the honey dissolves. Bottle and refrigerate.
Laguna Blanca
Substances:
2 oz Thai Chili Infused Milagro Tequila*
1 oz Recent Coconut Puree
1/2 oz Cointreau
1/2 oz Lemongrass Syrup**
3/4 oz Lime Juice
Preparation: Shake all elements and pressure right into a salt-rimmed rocks glass with 1 massive ice dice. Garnish with a kaffir lime leaf.
*Thai Chili infused Tequila
Add a handful of seeded and chopped Thai chilis to 1 liter of tequila. Let infuse for 1 day, then pressure and bottle.
**Lemongrass Syrup
In a saucepan, add 1 cup of chopped lemongrass for each quart of easy syrup. Simmer over medium warmth for about 10 minutes. Take away from warmth and let steep for an extra 10 minutes. Effective pressure, then bottle and refrigerate.
Sangre de Remolacha
Substances:
2 oz Jalapeño Infused Patrón Silver*
3/4 oz Lime Juice
1/2 oz Cointreau
1/2 oz Thyme Syrup**
1 bar spoon Recent Beet Puree***
Preparation: Shake all elements and pressure over an ice-filled rocks glass.Garnish with a sprig of thyme.
*Jalapeño Infused Patrón
Mix 2–3 seeded and sliced jalapeños with 1 liter of tequila. Let infuse for two days, stirring or agitating often. Pressure and bottle.
**Thyme Syrup
In a saucepan, add 12 thyme sprigs for each quart of easy syrup. Let simmer for about 10 minutes. Take away from warmth and let steep for an extra 10 minutes. Effective pressure, then bottle and refrigerate
***Beet Puree
Substances:
2 Lb Recent Beets, Peeled And Roughly Chopped
1 Piece Ginger Root, Peeled And Thinly Sliced
1 Tsp Floor Coriander
1 Tsp Salt
1 Tbsp Olive Oil
¾ Tsp Orange Zest
Finely Grated
3 Tbsp Orange Juice
1 Tbsp Apple Cider Vinegar
Preparation:
Scatter beets and ginger on an aluminum foil–rimmed baking sheet. Sprinkle them with coriander and salt and drizzle with olive oil.
Cowl with one other sheet of aluminum foil and seal the sides to type a packet.
Place in a 425-degree preheated oven and bake for half-hour.
Take away from warmth and let the beets steam within the foil packet for 10 minutes.
Unwrap the packet and switch beets, ginger, and any juices right into a blender or meals processor.
Puree with zest, juice, and vinegar till easy.
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