I love giving names based on the feelings that inspire me.
This Cocktail has strong shades, with pleasant umami shades donated by prickly pear purée
I advise you to try it and believe me that the feeling you will have will be Grrr !!!
1½ oz. mezcal mustard
½ oz. fresh lime juice
½ oz. prickly pear purée
¼ oz. light agave nectar
1 oz. fresh orange juice
¼ oz. banana liqueur
Tools: shaker, strainer
Prickly Pear Purée: If you’re buying prickly pear fruit from the store, the small spines may already be removed. If not, or if picking fruit yourself, handle them with gloves and either burn the spines off over a gas burner using tongs, or blanch the fruit in boiling water to dissolve them. Slice the fruit and scoop out the flesh, blending until the fruit is puréed. Press the purée through a sieve to remove the seeds. Store in the refrigerator for up to 1 week, or freeze the remainder. Depending on size, 2 to 4 fruit should yield about 3 ounces of purée. Optionally, you can use a packaged prickly pear purée, such as prickly pear purée
The smoky profile of Mezcal seemed like the way to go, and I started with infusing 12 ounces of Mezcal with 100 grams of yellow mustard seeds I found at the local herb store.
Once the Mezcal had adopted a slightly mustardy flavor and golden color (about a week), is time to strain the seeds out.
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