"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! Picco 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 and onion all got juiced up, blended with cilantro and split 1:1 with white sugar to make a super savory syrup as the building block for this competition entry and let me tell you: this was incredible! Tanteo’s Habenero Tequila is very spicy but still lets the vegetal pepper notes shine. Mezcal ties in with smoke and more vegetal notes while cilantro brings in its delicious herbal flavors to balance the spice. An extra few drops of lime, some delicious ginger liqueur and a dose of Peychaud’s Bitters help balance the spicy and savory profile with some much needed sweet/sour/bitter notes. Final thoughts: this is one for the books, with the classic PDG flavors really opening up around the spicy, smokey and vegetal pepper flavors without feeling like an actual Bloody Maria. The touch of ginger sweetness stands seperately from the syrup and the cocktail still hits with a hot but refreshing kick that you could still go back for seconds without feeling overwhelmed",
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"Rooster's Beak",
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! Picco 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 and onion all got juiced up, blended with cilantro and split 1:1 with white sugar to make a super savory syrup as the building block for this competition entry and let me tell you: this was incredible! Tanteo’s Habenero Tequila is very spicy but still lets the vegetal pepper notes shine. Mezcal ties in with smoke and more vegetal notes while cilantro brings in its delicious herbal flavors to balance the spice. An extra few drops of lime, some delicious ginger liqueur and a dose of Peychaud’s Bitters help balance the spicy and savory profile with some much needed sweet/sour/bitter notes. Final thoughts: this is one for the books, with the classic PDG flavors really opening up around the spicy, smokey and vegetal pepper flavors without feeling like an actual Bloody Maria. The touch of ginger sweetness stands seperately from the syrup and the cocktail still hits with a hot but refreshing kick that you could still go back for seconds without feeling overwhelmed
Ingredients:
- Tanteo Habenero Tequila
- Banhez Espadin Mezcal
Instructions:
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 container and refrigerate for up to two weeks.
Originals,Signatures,Refreshing,Seasonal,Themed,Tropical,Agave,Margarita,Modern,Shaken,Savory,Sours,Spicy,Summer