Inspired by the sultry sounds of '60s soul, lyrics of both love and protest, this silky-spicy number plays best with a sweet-n-savory plate of braised Duroc Pork Belly, roasted root vegetables, apple-fennel veloute, and orange glaze.
Combine all ingredients in a shaker with ice and shake until thoroughly chilled. Fine strain into a chilled coupe. Garnish with a grapefruit twist.
Ginger Syrup:
2 1/2 pounds ginger, peeled and chopped
2 pounds cane sugar
1 quart water
Combine ingredients in a stockpot over medium heat. Cook until the sugar is dissolved. Puree in a Vitamix or food processor. Strain, bottle and refrigerate. Yields 2 quarts.
Cayenne Tincture:
In a 1 quart Mason jar, combine the peels of eight lemons and three tablespoons pink peppercorns. Fill with 750ml of Blanco Tequila. Shake, seal, and let it sit at room temp for five to seven days. Shake the mixture about once a day. Strain and discard any solids. Add three tablespoons cayenne pepper powder to the jar and shake again. Shake before using.
Manzanilla combines perfectly with fish and seafood, as well as with salted fish and cured meats.
Thanks to its low acidity, it is, together with Fino, the perfect choice to accompany salads, cold soups and dressings.
Use an ice bucket with both ice and water to serve chilled between 6 & 8º C.
Perfect with fish, seafood and all styles of food from the sea.
In traditional wide rimmed catavinos or in a white wine glass.
