"One evening, during our weekly online happy hour, a friend started extolling the virtues of Del Taco's preeminent hot sauce: Del Scorcho. We challenged ourselves to come up with cocktails using this superior ingredient.
This drink is basically a Tommy's Margarita elevated with modernist touches. Instead of a salt rim, we use Salt Air ala José Andrés (Bazaar) or Albert Adrià (Hoya Santo). A clear tortilla chip with Del Scorcho Caviar (via reverse spherification) completes the presentation.",
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One evening, during our weekly online happy hour, a friend started extolling the virtues of Del Taco's preeminent hot sauce: Del Scorcho. We challenged ourselves to come up with cocktails using this superior ingredient.
This drink is basically a Tommy's Margarita elevated with modernist touches. Instead of a salt rim, we use Salt Air ala José Andrés (Bazaar) or Albert Adrià (Hoya Santo). A clear tortilla chip with Del Scorcho Caviar (via reverse spherification) completes the presentation.
Ingredients:
- Siembre Azul Blanco Tequila
- Fresh Lime Juice
Instructions:
Salt Air
4 oz Water
2 oz Lime Juice
1 1/2 Tsp Salt
1 1/2 Tsp Sugar Esters
Combine ingredients in a bowl and whip with an immersion blender until frothy. Spoon the froth on top of the drink.
Transparent Corn Chip
1 can Hominy
5 Tbs Corn Starch
Pour the liquid from a can of hominy into a pot . Add enough water to get 4 cups of liquid, and bring almost to a boil. Put the hominy into a heat proof bowl and pour the water over the hominy. Set aside for 3 hours. Strain the hominy soup through a coffee filter and refrigerate. Pour the cooled liquid into a pot, add corn starch, heat over medium flame and whisk until the mixture is gelatinous. Spread in 2" circles (2mm thick) on parchment and dehydrate. Fry in 300° corn oil until transparent and let cool on paper towel.
Del Scorcho Caviar
400g distilled water
2g Sodium Alginate
Prepare a 0.5% alginate bath by using an immersion blender to completely mix sodium alginate into the distilled water. Refrigerate until clear (1 - 12 hours)
100 g Del Scorcho (approximately 17 packets)
0.5 g Sodium citrate
2g Calcium Lactate Gluconate
Thouroughly mix the Del Scorcho with the sodium citrate and calcium lactate gluconate.
Using a micro pipette or eye dropper, dispense individual drops of the Del Scorcho mixture into the sodium alginate bath. The drops should fall below the surface and form small spheres. After one minute in the bath, transfer the caviar into a glass of water where it can be stored.
#modernist,Siembre Azul Blanco Tequila,Fresh Lime Juice,Organic Blue Agave Syrup,Salt Air,Del Scorcho Caviar on a Transparent Corn Chip,All Recipes