Recipes from recent classes
Infatuación
Created to celebrate National Tequila Day
Infatuación
2 oz blanco tequila
.5-1 oz chocolate syrup
0.5-1 oz blackberry syrup
.75 oz fresh lime juice
Berry sugar rim for garnish
Dip the rim of the glass in water or lime juice, then gently press into sugar. In a shaker with ice, combine tequila, syrups, and lime juice. Shake until well chilled, about 10-15 seconds. Strain into the prepared glass.
Blackberry Syrup
2 cups blackberries
2 cups sugar
2 cups water
Pinch of sea salt
In a medium saucepan over high heat, combine berries, sugar, water, and a pinch of salt, then bring to a boil. Reduce heat and simmer for 10 minutes, crushing berries with a potato masher once softened. Remove from heat and strain, pressing with the back of a spoon to extract all liquid. Allow to cool to room temperature, then bottle and refrigerate.
Chocolate Syrup
1 cup sugar
1 cup water
¾ cup 100% cocoa powder, sifted
2 tsp vanilla extract
Pinch salt
In a saucepan, combine sugar, water, and cocoa. Whisk over medium heat until the mixture is fully incorporated and begins to bubble. Reduce heat to low and simmer for three minutes, whisking frequently. The mixture will begin to thicken. Remove from heat, whisk in vanilla and salt. Cool, bottle, and refrigerate.
Paloma
The most popular cocktail in Mexico
Paloma
2 oz tequila
.5 oz fresh lime juice
3-4 oz grapefruit soda (such as Jarritos)
Pinch of salt
Tajin rim for ganish, if desired
If desired, dip the rim of a highball glass in lime juice then coat with Tajin. Combine tequila, lime juice and salt in the prepared glass, stir well to disolve the salt. Add ice, then fill with grapefruit soda. Stir gently to incoporate.
Berry Sugar Rim
1 cup sugar
1 tblsp salt
1 oz freeze-dried berries
Combine all ingredients in a blender or food processor and blend until well incorporated. Store in an airtight container.
