Photography by Christopher Pearce
Everyone loves a bit of tequila, right? And mezcal? Let’s face it, its a vegetal delight that bartenders can’t get enough of. We recently showcased five cocktails featuring the good stuff from Mexico from some bars around the county. So here goes:
Hot Tamale Cerveza 60ml spicy pineapple juice* 15ml fresh lime Tecate or Corona Schooner glass, salted rim & dehydrated pineapple *Spicy Pineapple Juice 2L fresh juiced pineapple 50g jalapenos 15g citric acid Hot Tamale, Darwin
D’Marge Cocktail 45ml chamomile infused blanco tequila 10ml apple liqueur 5ml poire williams liqueur 30ml lime juice 5ml agave nectar 2 dash grapefruit bitters Shake and fine strain over large ice cube Garnish with dehydrated lime wheel Barangaroo House, Sydney
Hot Tamale Margarita 60ml reposado equila 30ml orange oleo saccharum* 30ml fresh lime juice 1/2 sea salt rim, rocks glass, ice *Orange Oleo Saccharum 3 navel orange peels with no pith 1 cup sugar Leave for 1 day at room temp Add 1 cup water, dissolve and strain peels Hot Tamale, Darwin
Kiss & Tell 45ml Blanco Tequila 30ml Coconut water 30ml Jasmine tea 30ml clarified grapefruit juice 7ml Agave & Palm syrup 5ml Citrus Bomb Clarified Grapefruit Juice recipe 750ml Grapefruit Juice 2g Agar 250ml 150ml Grapefruit Syrup Add Agar powder to 250ml Boiling water, stir until dissolved. Add cooled agar mixture to juice & whisk. Pour into a container & freeze until almost solid. Place over oil filter or super fine strainer & allow to slowly defrost until all the water content has strained through (what should be left is a grapefruit snot) Add Grapefruit Syrup, Store & refrigerate for up to 3 weeks Grapefruit Syrup Recipe 600g White sugar 300ml Water 10g (or 4 grapefruit worth) grapefruit peels. Add all to Vacuum bag & SV for 2 hrs at 45Deg (or do it in a pan over a low heat not letting it boil) Agave & Palm Syrup recipe 100g Palm Sugar 100ml Agave Syrup 100ml water Add & stir until dissolved. Citrus Bomb recipe 3g Malic Acid 1g Ascorbic Acid 4g Citric Acid 100ml Water Add all & stir until dissolved Hibiscus Sherbet recipe 10g Dried hibiscus flowers 2g Citric acid 100g caster sugar Blend until superfine Kiss Kiss Bang Bang, Sydney
La Palabra 45ml mezcal 15ml yellow chartreuse 15ml luxurious 15ml hibiscus syrup 30ml lime juice 15ml egg white hard shake and strain into a coupette. Hibiscus dust garnish in a straight line Cantina OK!, Sydney