Ultra Violet
Bar Chef Greg Best of Restaurant Eugene – Atlanta, GA
Adapted by StarChefs.com
December 2006

Yield: 1 Serving


    Red Wine Reduction:
  • 4 cups red wine (Syrah or Zinfandel work best)
  • 3 Tablespoons licorice root
  • 1 Tablespoon Szechuan peppercorns

    Fresh Sour Mix:
  • 1 part lemon juice
  • 1 part lime juice
  • Simple syrup, to taste

    To Assemble and Serve:
  • 1 ½ ounces Cazadores Blanco Tequila
  • ½ ounce Cointreau
  • 2 ounces Fresh Sour Mix
  • 1 teaspoon of Red wine-Licorice root reduction.
  • Orange twist

For the Red Wine Reduction:
Combine wine, licorice root and peppercorns in a sauce pan and reduce by half. Strain and reserve.

For the Sour Mix:
Combine equal parts lemon juice, lime juice and simple syrup and reserve.

To Assemble and Serve:
Shake first three ingredients with ice and strain into an old-fashioned glass of ice. Drizzle reduction over top and stir. Garnish with a twist of orange.


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