Agave Cocktails
In my previous post, I learned a new culinary technique to extract the brilliant green color from cilantro and discovered the extract expressed multiple botanical flavors that are delicious.
Tequila and Mezcal are the best known Agave distillates of Mexico. These distillates are internationally popular and new cocktail recipes have emerged. I prefer sipping tequila neat but prefer Mezcal in cocktail form.
Having discovered the unique flavor and brilliant green color of cilantro extract, I was inspired to invent cocktail recipes.
Tequila Cocktail: I am calling it Pájaro Verde. Equal Parts Tequila and Cilantro extract. The herbaceous cilantro accentuates a faint sugar profile of tequila and pairs it with the dryness of a dry martini. Served shaken in ice makes it a refreshing beverage.`
Mezcal Cocktail: This one I’m calling it Jungla. The color resembles the green of Mayan tropical forestation with herbaceous overtones, smoky components and sweet and sour structure typical of Mezcal cocktails.
Ingredients
2 cups of cilantro leaves about 2 bunches
1 ½ cups ice water
Tequila blanco
Mezcal
Simple syrup
Lime juice
Ice
Preparation
Cilantro Extract
Bring a pot of water to a boil. Add fresh cilantro leaves, cook for 1 minute.
Transfer cilantro to a bowl of ice water.
Drain, reserving ice water. Purée cilantro and reserved water in a blender. Press through a fine sieve.
Pájaro Verde
2 oz tequila blanco
2 oz cilantro extract
Shake in ice and strain ice or serve over ice
Garnish with a slice of cumber or lemon peel or jalapeño slice
Jungla
1 ½ Mezcal
2 oz cilantro extract
½ oz simple syrup
½ oz lime juice
Serve over ice
Garnish with stems of cilantro or rosemary
Buen Provecho
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