Breakfast of Champiñones
Toasted Sesame–Infused Charanda, Reposado Tequila, Lime, Plantain Oleo Saccharum, Ancho Chile Liqueur, Sesame Seeds, Shiitake Mushrooms
Bartender Tracy Eustaquio of Pascual | Washington, D.C.
Adapted by StarChefs | December 2026 | Photo: Alexander Zeren
INGREDIENTS
Plantain Oleo Saccharum:
Plantain peels
Granulated sugar
Toasted Sesame–Infused Charanda:
White sesame seeds
Sol Tarasco charanda
To Assemble and Serve:
Yield: 1 cocktail
1 ounce lime juice
½ ounce reposado tequila
¼ ounce Ancho Reyes red ancho chile liqueur
Banana leaf
Toasted black sesame seeds
Toasted white sesame seeds
Sliced shiitake mushrooms
METHOD
For the Plantain Oleo Saccharum:
In a nonreactive container, combine equal parts plantain peels and sugar by weight. Mix thoroughly to coat peels and begin maceration. Cover and let sit overnight at room temperature. The next day, remove peels and squeeze firmly to extract as much syrup as possible. Strain through a chinois, pressing gently. Weigh mixture. Add ten-percent water by weight of mixture. Stir to combine. Bottle and reserve.
For the Toasted Sesame–Infused Charanda:
In a sauté pan over medium heat, toast sesame seeds 5 minutes, stirring frequently, until lightly browned and fragrant. Transfer toasted seeds to a nonreactive container and add charanda. Cover and let infuse overnight at room temperature. The next day, strain through a fine-mesh sieve. Bottle and reserve.
To Assemble and Serve:
In a shaker with pebble ice, combine lime juice, tequila, liqueur, 1 ounce Plantain Oleo Saccharum, and 1¼ ounces Toasted Sesame–Infused Charanda. Shake and dirty sump into a hurricane glass. Fill glass with additional pebble ice. Garnish with a banana leaf and a sprinkle of sesame seeds, and mushrooms. Serve with straw.
