Serve in aRocks glass
Yellow beet pickles.
How to make:
Special Ingredient #1 - Yellow Juice
2 part yellow beetroot to 1 part yellow bell pepper and 1 part yellow tomato
Special Ingredient #2 - Pepper Falernum
1 chile de arbol
1 bottle Velvet Falernum
Coarsely chop 1 chile de arbol and 1 jalapeno and infuse with a bottle of velvet falernum for 3 days. Strain and re-bottle.
Special Ingredient #3 - Pink Saline Solution
Combine 5 parts water to 1 part Himalayan pink salt. Stir to dissolve and store in a dropper bottle.
Rim a rocks glass with fine ground dried parsley and Himalayan salt. ADD all the ingredients to a cocktail shaker, SHAKE vigorously with ice and STRAIN into the glass with ice. Garnish with yellow beet pickles.
|1 1⁄3 fl oz||Patrón Silver blanco tequila|
|1 1⁄6 fl oz||*Special ingredient #1 (see above)|
|2⁄3 fl oz||Freshly squeezed lime juice|
|1⁄2 fl oz||*Special ingredient #2 (see above)|
|1⁄2 fl oz||Giffard Sugar Cane Syrup|
|4 drop||*Special ingredient #3 (see above)|
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Created by Gui Jaroschy for Patrón Tequila at London Cocktail Week 2016.
Gui Jaroschy is the Bars Director for Freehand Hotel and Bar Lab overseeing bar operations and culture for Broken Shaker Miami Beach, 27 Restaurant, Broken Shaker Chicago, The Anderson and soon to open Rudolph’s Bar and Tea and Broken Shaker Los Angeles.