Fermented Lime, Cabernet Franc Syrup, Agave Syrup, Szechuan Peppercorn Tincture
Bartender Marc Rodriguez of ATOMIX | New York
Adapted by StarChefs | january 2023
INGREDIENTS:
Lacto-Fermented Lime Juice:
Lime juice
Salt
Cabernet Franc Syrup:
700 grams Cabernet Franc
294 grams sugar
Agave Syrup:
Agave nectar
Szechuan Peppercorn Tincture:
60 grams toasted green peppercorns
60 grams toasted Szechuan peppercorns
350 grams rectified spirit
To Assemble and Serve:
1 ounce beet juice
1 ounce mezcal
¾ ounce blanco tequila
METHOD:
For the Lacto-Fermented Lime Juice:
Weigh lime juice. In a mixing bowl, combine lime juice and two percent salt by weight of juice. Ferment at least 4 days.
For the Cabernet Franc Syrup:
In a saucepan over medium high heat, add wine and let reduce by half. Remove from heat and add sugar. Stir to combine. Transfer to a non-reactive container and refrigerate.
For the Agave Syrup:
In a mixing bowl, combine 2 parts agave to 1 part hot water. Mix to combine. Transfer to a nonreactive container and refrigerate.
For the Szechuan Peppercorn Tincture:
In a nonreactive container, combine all ingredients and 80 grams water. Allow to infuse 1 hour. Strain and reserve.
To Assemble and Serve:
In a shaker, combine beet juice, mezcal, tequila, ¾ ounce Lacto-Fermented Lime Juice, ½ ounce Cabernet Franc Syrup, ¼ ounce Agave Syrup, and 5 dashes Szechuan Peppercorn Tincture. Shake. Double strain into a universal wine glass.
