Rooster's Beak

Name: Rooster's Beak
Ingredients: 1 1/2 oz Tanteo Habenero Tequila; Banhez Espadin Mezcal; 1/2 oz Giffard Ginger Of The Indies; 1 oz Lime Juice; 3/4 oz Pico De Gallo Syrup; 2 dash(es) Peychaud's Bitters; 8 ea Cilantro Leaves

By Mike Vander Horn

Submitted on: April 25, 2022

Refreshing

Seasonal

Pico. De. Gallo. Syrup. Four words where one of them seems not to belong, right? Well! For Tanteo’s Mexican Standoff Cocktail Competition I knew I needed to pull out all the stops to create something a little outlandish but incredibly delicious and, of course, spicy. And it came to me like a vision! Pico de Gallo, literal translation: Rooster’s Beak. But Mike, are you really gonna juice a white onion to go in a cocktail syrup? You bet your egg white sour ass I am! Tomato, serrano pepper, lime a...

Ingredients

1 1/2 oz
Tanteo Habenero Tequila

Banhez Espadin Mezcal

1/2 oz
Giffard Ginger Of The Indies

1 oz
Lime Juice

3/4 oz
Pico De Gallo Syrup

2 dash(es)
Peychaud's Bitters

8 ea
Cilantro Leaves

Instructions

Garnish

Lime Wheel

Build

Shake & Double Strain

Glass

Old Fashioned/Rocks

By Mike Vander Horn

Mixologist

I hope to see my creations out in the wild!

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Muddle cilantro leaves in a shaker tin. Add all ingredients to a shaker tin with ice and shake well. Double strain into a rocks glass over clear cracked ice. Garnish with a lime wheel. *PDG Syrup. Roughly 4 parts tomato, 2 parts onion, 1 part lime juice, 30 cilantro leaves and 1/2 of a serrano pepper, seeded. Juice vegetables, juice lime and add to a blender with cilantro. Blend, strain as necessary and gently heat with 1 part juice to 1 part sugar, stirring until combined. Strain into a clear...

Editor's Note

A truly audacious savory sour built on a house-made Pico de Gallo syrup. Habanero tequila and mezcal provide a spicy, smoky base for the surprising notes of tomato, onion, and cilantro.