BASIL WATERMELON MEZCALITA
Traditional
oaxaca old Fashioned
Mixing
miso mary libertine
Sugary
division bell
Sour
Ingredients
9 REINOS: 50ML
BASIL & WATERMELON SHRUB*: 20ML
EGG WHITE: DASH
*TO MAKE 500ML OF THE SHRUB
1X SMALL WATERMELON, HANDFUL OF BASIL LEAVES
1X CUP OF APPLE CYDER VINEGAR
1X CUP OF WHITE SUGAR
ADD ALL INGREDIENTS INTO A JAR AND MUDDLE.
LEAVE OVERNIGHT & STRAIN.
Method
SHAKE WITH ICE & FINE STRAIN INTO THE GLASS
Glass & Garnish
COUPE GLASS
GARNISH W/ BASIL LEAF
Ingredients
1 ½ ounces of tequila reposado
½ ounce of mezcal 9 Reinos
1 teaspoon of agave nectar
2 dashes of Angostura bitters
Directions
In a mixing glass, combine the tequila, mezcal, agave nectar, and Angostura bitters. Add enough ice to fill the mixing glass. Peel an orange and light a match.
Hold the match near the orange peel without burning it for 5 seconds. Squeeze the peel over the flame to release the oils into the drink. This will caramelize the oils and add another aroma layer. Leave the orange peel in the cocktail and serve immediately.
Ingredients
Directions
Process shiro dashi, vinegar, togarashi, miso sriracha, kombu powder, and wasabi powder in a blender until smooth, about 30 seconds. Transfer to a resealable container, and refrigerate until ready to use.
Combine tomato juice, mezcal, and 3 tablespoons miso Mary mix in a cocktail shaker filled with ice. Cover with lid, and shake until well chilled, about 15 seconds. Place ice cubes in a glass. Strain cocktail over ice, and garnish with a nori sheet. Serve immediately.
Ingredients
Directions
Fill a cocktail shaker with ice. Add all of the remaining ingredients except the garnish and shake well. Strain into a chilled coupe or martini glass and garnish with the grapefruit twist.
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