Midnight Hour

COCKTAIL

Jun 27

Tequila, Raspberry Eau De Vie, Calpico, and Lime

Bartender Alex Jump of Death & Co | Denver

INGREDIENTS:

Raspberry Syrup:
Yield: 1 liter
300 grams individually quick frozen raspberries
1 kilogram simple syrup
5 grams citric acid

To Assemble and Serve:
Yield: 1 cocktail
1 ¾ ounces blanco tequila
¼ ounce raspberry eau de vie
½ ounce Calpico concentrate
½ ounce lime juice
1 lime wedge

METHOD:

For the Raspberry Syrup:
Heat the water bath of an immersion circulator to 135°F. In a bowl, mix to combine all ingredients. Transfer to a zip lock bag and seal. Crush raspberries inside the bag, then place in the immersion circulator. Cook sous vide 2 hours. Transfer bag to an ice bath to cool. Strain through a chinois into a nonreactive container. Cover and refrigerate until needed.

To Assemble and Serve:
In a cocktail shaker, combine tequila, eau-de-vie, Calpico concentrate, lime, and ½ ounce Raspberry Syrup. Fill the shaker with ice and shake to combine. Strain into a coupe glass and garnish with lime wedge.

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