Garnish:
None
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
| 1 fl oz | Caribbean blended rum aged 6-10 years |
| 1 fl oz | Patrón Silver blanco tequila |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/2 fl oz | Lime juice (freshly squeezed) |
| 1/2 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 2 dash | Orange Bitters by Angostura |
| 1/2 fl oz | Pasteurised egg white (or aquafaba) |
Read about cocktail measures and measuring.
Review:
A delicious split spirit base and split citrus sour that's just on our sour side of sweet 'n' sour. Aged rum provides oaky richness, while tequila adds earthy minerality.
History:
Adapted from a recipe created in 2008 by Sam Ross at Milk & Honey, New York City, USA. The Conquistador was first published in Jim Meehan's 2011 The PDT Cocktail Book.
Nutrition:
One serving of Conquistador contains 213 calories.
Alcohol content:
- 1.4 standard drinks
- 16.16% alc./vol. (32.32° proof)
- 19.5 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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