Garnish:
Skewered, peeled & destoned lychee (fresh or from tin)
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1/2 fl oz | Patrón Silver blanco tequila |
| 1/2 fl oz | Kwai Feh lychee liqueur |
| 1/2 fl oz | Elderflower liqueur |
| 1/2 fl oz | Manzanilla sherry |
| 1/2 fl oz | Lime juice (freshly squeezed) |
| 1 dash | Peychaud's or other Creole-style bitters |
| 3 drop | Saline solution 4:1 (20g sea salt to 80g water) |
Read about cocktail measures and measuring.
Recipe contains the following allergens:
- Manzanilla sherry – Sulphur Dioxide/Sulphites
Review:
I believe this cocktail works better with the freshness of blanco rather than lightly aged reposado tequila, or indeed rose-coloured tequila. The original recipe omits Creole bitters, but this addition contributes colour and complexity of flavour.
History:
Adapted from a recipe created in 2023 by Adam George Fournier at Spago restaurant in Los Angeles, California, USA. The original recipe is based on Tequila Komos Reposado Rosa rose-coloured tequila, house-made salted lychee cordial, manzanilla sherry, elderflower liqueur, and fresh lime juice.
Alcohol content:
- 1.4 standard drinks
- 18.92% alc./vol. (37.84° proof)
- 19.9 grams of pure alcohol
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