Northern Light
By Dirk Gueldner
Patrón Perfectionist winner 2017, Germany
Serve in
Coupe glass
Garnish:
Beetroot salt
How to make:
Prepare the beetroot salt by mixing coarse grind sea salt and some beetroot juice and let it dry again, grind again afterwards. Rim glassware with the red salt.
Muddle dill in shaker. Add all other ingredients and shake with ice. Double strain into coupe.
| 3/4 fl oz | Lime juice (freshly squeezed) |
| 1/2 fl oz | Dutch Cacao white crème de cacao |
| 1/3 fl oz | Cointreau triple sec liqueur |
| 4 sprig | Fresh dill |
| 2 fl oz | Patrón Reposado tequila |
| 2 barspoon | Beetroot juice |
| 4 grind | Salt (sea salt) |
Origin:
I wanted to give a northern twist to a classic margarita. Dill is very popular in northern Europe and goes very well with cacao/chocolate flavors. On top, the opaque green of the drink reminds me of the natural phenomenon of the northern lights up here.
