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Conquistador
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Conquistador
Photographed in an Urban Bar Retro Optic Coupe 21cl
| 1 oz | Caribbean blended rum aged 6-10 years |
| 1 oz | Patrón Silver blanco tequila |
| 1⁄2 oz | Lemon juice (freshly squeezed) |
| 1⁄2 oz | Lime juice (freshly squeezed) |
| 1⁄2 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 1⁄8 oz | Agave syrup |
| 2 dash | Orange Bitters by Angostura |
| 1⁄2 oz | Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Vegan egg white alternative |
How to make:
- Select and pre-chill a Coupe glass.
- SHAKE all ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice).
- FINE STRAIN into chilled glass.
Allergens:
Recipe contains the following allergens:
- Egg white (pasteurised) - Eggs
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
Aged rum provides oaky richness, while tequila adds earthy minerality to this delicious split spirit base and split citrus sour. I've added a splash of agave syrup to lift this cocktail from perhaps being overly on the sour side.
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 223 calories
Alcohol content:
- 1.3 standard drinks
- 14.29% alc./vol. (14.29° proof)
- 17.8 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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