Strange Mercy

Olive Oil–Washed Tequila, Manzanilla Sherry, Bitter Bianco, Lime Oleo Saccharum, Poblano Chile Liqueur, Salted Lime Foam

Bartender Alejandro Medina of Bar Bludorn | Houston, TX

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Adapted by StarChefs  |  October 2025  |  Photo: Alexander Zeren

INGREDIENTS

Olive Oil–Washed Tequila:
1¼ liters blanco tequila
12 ounces olive oil

Lime Oleo Saccharum:
4000 milliliters water
400 grams lime peels
120 grams makrut lime leaf
4 kilograms granulated sugar
264 grams citric acid
132 grams malic acid
36 grams tartaric acid
36 grams succinic acid

Salted Lime Foam:
6 ounces simple syrup
2 ounces ancho chile liquid
12 grams Foam Magic
5 grams kosher salt
3 dashes Scrappy’s fire tincture
1 egg white
3 drops green food coloring
1 drop blue food coloring

To Assemble and Serve:
Yield: 1 cocktail
¾ ounce Bitter Bianco liqueur
3 barspoons Ancho Reyes verde chile poblano liqueur
¾ ounce Lustau Manzanilla Sherry

METHOD

For the Olive Oil–Washed Tequila:
In a nonreactive container, combine tequila and olive oil. Let sit 1 hour at room temperature, stirring occasionally. Cover and freeze overnight. The next day, double strain through cheesecloth. Bottle and reserve.

For the Lime Oleo Saccharum:
In a large container, combine sugar, lime peels, and makrut lime leaves. Let sit 72 hours at room temperature, stirring occasionally. Add 4 kilograms boiling water and stir until sugar is fully dissolved. Let cool, then add citric, malic, tartaric, and succinic acids. Stir to combine. Strain and let cool. Bottle and reserve.

For the Salted Lime Foam:
In a mixing bowl, combine all ingredients, 6 ounces Lime Oleo Saccharum, and 4 ounces water. Transfer mixture to an iSi canister charged with two cartridges. Refrigerate.

To Assemble and Serve:
In a mixing glass, combine liqueurs, Sherry, 1¾ ounces Olive Oil–Washed Tequila, and ½ ounce water. Add rice and stir until chilled. Strain into a Nick and Nora glass. Top with Salted Lime Foam.

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