![]() ![]() Contact your health-care provider immediately if you suspect that you have a medical problem. Content on this site is not intended to substitute for advice given by medical practitioner, pharmacist, or other licensed health-care professional. In the event of any safety concerns or for any other information about a product please carefully read any instructions provided on the label or packaging and contact the manufacturer. Please always read the labels, warnings, and directions provided with the product before using or consuming a product. We recommend that you do not solely rely on the information presented on our website. All information about the products on our website is provided for information purposes only. Actual product packaging and materials may contain more and/or different information than that shown on our website. They served this at the launch party, and the rest is history.Disclaimer: While we work to ensure that product information on our website is correct, on occasion manufacturers may alter their ingredient lists. He was commissioned to design this for Cindy Crawford by her husband Randy Gerber when he was consulting for Randy and George Clooney on their Casamigos tequila venture. This glorious cocktail comes to me from the gorgeous Michel Dozois, barsmith, ice supremo (he runs Neve Ice) and good friend. This is even prettier if you use pink grapefruit juice. Serve garnished with a wedge of grapefruit. Pour into a tumbler over a cube of ice if you like. Add 45ml tequila blanco, 60ml grapefruit juice and 15ml of the chilli infused sugar syrup. To make the drink, fill a cocktail shaker with ice. Once cold, strain through a fine sieve into a clean jar or bottle, pressing down on the chilli a bit to extract the spice. Heat the sugar and water, stirring, until the sugar is dissolved. Place 100g caster sugar and 100ml water into a saucepan. Mango margaritaįirst, make some sugar syrup. Taste for sweetness - if you want it a little sweeter, add a little extra sugar syrup. Add the white of one egg and shake to emulsify. To make the drink, pour 40ml tequila blanco (Musa recommends Tapatio), 30ml rhubarb cordial, 15ml Becherovka (the Czech digestif) and 25ml fresh lime juice into a dry shaker. (If you don’t plan to use it immediately, store in a sterilized bottle or jar.) Strain through a sieve and leave to cool. Bring to the boil and cook until the rhubarb is soft, but hasn’t yet broken down into mush. ![]() I prefer to make mine a little less sweet: chop a kilo of rhubarb into 3cm pieces, place it in a saucepan with 100ml cold water and 500g caster sugar. At Quo Vadis, Musa tells me they boil a kilo of chopped rhubarb with a kilo of sugar and then let it strain slowly. You will need to make a rhubarb cordial first. ![]() This recipe comes from my friend Musa Özgül at Quo Vadis in Soho. Shake to the throb of a 1949 Cadillac V8 engine, strain into the tumbler, and serve. Fill your cocktail shaker with ice, add the liquids. As above, rim the tumbler with salt and fill it with fresh ice. Most people now replace Cointreau with Grand Marnier, but if we’re really talking “top shelf” spirits, I think we have to use 30ml of Pierre Ferrand Dry Orange Curaçao, followed by 20ml of fresh lime juice. So called because you don’t skimp on the ingredients - we’re exchanging our blanco tequila for 45ml of a good reposado (I favour Herradura here). Squeeze in a wedge of fresh lime, and serve. Then fill the tumbler with fresh ice and strain over the top. (If, accidentally, you use lemon juice, you will need to add some sugar syrup for balance - I learnt this the hard way.) Shake rhythmically to the strains of Peggy Lee. Fill a cocktail shaker with ice, then add 30ml fresh lime juice, 30ml Cointreau or triple sec and 60ml white tequila. First wipe a wedge of lime around the rim of a tumbler, then dip the rim in salt to coat it. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |