Yellow Submarine
| 1 1⁄3 fl oz | Blanco tequila |
| 1 1⁄6 fl oz | *Special ingredient #1 (see above) |
| 2⁄3 fl oz | Lime juice (freshly squeezed) |
| 1⁄2 fl oz | *Special ingredient #2 (see above) |
| 1⁄2 fl oz | Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix |
| 4 drop | *Special ingredient #3 (see above) |
Garnish: Rim glass with fine ground dried parsley and Himalayan salt. Garnish with yellow beet pickles.
How to make
Glassware
Serve in a Rocks glass
Method:
SHAKE all ingredients with ice and fine strain into ice-filled glass.
<b>Special Ingredient #1</b> - Yellow Juice with 2 parts yellow beetroot to 1 part yellow bell pepper and 1 part yellow tomato
<b>Special Ingredient #2</b> - Pepper Falernum made with 1 chile de arbol, 1 jalapeno and 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.
<b>Special Ingredient #3</b> - Pink Saline Solution. Combine 5 parts water to 1 part Himalayan pink salt. Stir to dissolve and store in a dropper bottle.
Health & Nutrition
Nutrition:
One serving of Yellow Submarine contains 140 calories
Alcohol content:
- 0.9 standard drinks
- 9.4% alc./vol. (18.8° proof)
- 12.6 grams of pure alcohol
History
Created in 2016 by Gui Jaroschy, Bars Director for Freehand Hotel and Bar Lab for Patrón Tequila at London Cocktail Week.
Makes a minimum of 9 cocktails.
Shipping and applicable tax calculated at checkout.
Orders are processed by a licensed Fulproof retailer. The buy now button is added simply for convenience.
* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.
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