Blanco Tequila, Lime, Green Chile Vodka, Galaxy Hops Syrup, Salt
Bartender Hayley Wilson of Jimmy Drinks World | Portland, ME
Adapted by StarChefs | september 2023
INGREDIENTS
Galaxy Hops Syrup:
3 sticks cinnamon
450 grams American pale ale (I prefer Lone Pine Brewing Company’s Backyard Boogie)
450 grams granulated sugar
Saline Solution:
10 grams Maldon salt
To Assemble and Serve:
1½ ounces El Jimador blanco tequila
¾ ounce lime juice
½ ounce St. George green chile vodka
Lime wheel
METHOD
For the Galaxy Hops Syrup:
Heat oven to 350°F. Place cinnamon on a sheet tray and toast 5 minutes. Let cool, then crush cinnamon and set aside. In a saucepan over medium-low heat, add beer and cook 4 minutes, stirring constantly, or until the foam significantly reduces. Stir in sugar until fully dissolved. Do not let the beer boil. Remove from heat and add crushed cinnamon. Let steep 4 hours at room temperature. Strain, bottle, and refrigerate.
For the Saline Solution:
In a nonreactive container, combine salt and 100 grams hot water. Mix until salt is fully dissolved. Bottle and reserve.
To Assemble and Serve:
In a shaker, combine tequila, lime, vodka, ¾ ounce Galaxy Hops Syrup, and 5 drops Saline Solution. Add ice and shake. Strain into a double old fashioned glass with ice. Garnish with lime wheel.
