May 7, 2013

The Bicentenario

Makes 1 cocktail

5 blackberries

1 T. cuitlacoche (or huitlacoche)

¾ oz. Delicia Tamarind Concentrate

¾ oz. lime juice

½ oz. Xtabentun Liqueur (anise, honey and flowers)

1 ½ oz. Tequila Reposado

Rim the glass with Dainzu Pasilla Pepper-Cinnamon Salt. Muddle blackberries and cuitlacoche, then add the rest of the ingredients; ice, shake and double strain over ice into an old fashioned glass. Garnish with Fresh Origen's Pineapple Sage for an extra layer of complexity and orange twist.

Courtesy of Chef Junior Merino

May 7, 2013