El Niño by Mixologist Mike Yen
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"El Niño"
Mixologist Mike Yen of Nine-Ten – San Diego, CA
Adapted by StarChefs.com
June 2009
Yield: 1 Cocktail


Blackberry Brandy:
1 quart blackberries
375 ml brandy

2 blackberries
½ ounce blackberry brandy
½ orange
½ passion fruit*
½ ounce freshly squeezed lime juice
2 ounces Sauza Hornitos Reposado Tequila
½ ounce Champagne
1 frozen blackberry
1 lime wheel

*If out of season, substitute with 1 ounce Torani Passion Fruit Syrup.


For the Blackberry Brandy:
Combine the blackberries and brandy in a plastic bottle and allow to sit overnight. This will stay fresh for 10 days.

For the Cocktail:
Muddle the blackberries with the blackberry brandy and set aside. In a new cocktail tin, muddle the orange with the passion fruit. Add the lime juice, tequila and a scoop of ice to the muddled fruit, and shake until cold. Strain into a chilled cocktail glass and float the Champagne on top. Drizzle the muddled blackberry brandy mixture into the cocktail. Separate the seed segments of the frozen blackberry and use to garnish the cocktail in addition to the lime wheel.