TThis is a unique twist on the Tommy’s margarita, a classic cocktail created by Julio Bermejo in the mid-1980s at Tommy’s Restaurant & Bar in San Francisco. To experience the full effect, pair it with tortillas and salsa. It’s important to use freezer-cold tequila to counter the warming effects of the blender blades, which could cause the coriander leaves to lose their vibrant green color and turn brown.
Taco
For the coriander tequila (makes 8-10 servings)
375ml freezer-cold tequila blanco
½ bunch coriander, leaves picked
For the drink
10ml agave nectar
15ml pink grapefruit juice
15ml lime juice
5ml peppermint liqueur
15ml green chilli liqueur – we recommend using Ancho Reyes Verde. If you’re looking for a more affordable option, a few drops of green jalapeño Tabasco will do the trick
40ml coriander tequila (see previous step)
Salt to rim the glass
1 pink peppercorn for garnish
1 strip dehydrated pink grapefruit peel for garnish (to make it, simply leave strips of peel exposed to the sun or in a low oven for a few hours)
Start by making the coriander tequila. Put the tequila blanco and coriander leaves in a blender and blend on high speed for one minute. Filter the mixture through a fine muslin cloth or a fine-mesh sieve. Then, transfer it to a suitable container or bottle, seal it, and store it in the freezer.
To prepare the drink, combine all the liquids in a cocktail shaker filled with ice. Shake vigorously and strain the mixture into a salt-rimmed rocks glass filled with a large chunk of ice. Garnish with the peppercorn and dehydrated peel. Serve and enjoy!
-
Angelo Sparvoli, head bartender at the St James Bar, Sofitel London St James
Denial of responsibility! Vigour Times is an automatic aggregator of Global media. In each content, the hyperlink to the primary source is specified. All trademarks belong to their rightful owners, and all materials to their authors. For any complaint, please reach us at – [email protected]. We will take necessary action within 24 hours.
