Blanco Tequila, Pineapple, Lemon, Sunflower Orgeat, Ginger, Fresh Origins Fuschia Flower
Bartender Ryan Silva of Otium | Los Angeles
Adapted by StarChefs | december 2022
INGREDIENTS:
Sunflower Orgeat:
200 grams sunflower seeds
400 grams sugar
Ginger Syrup:
900 grams ginger juice
600 grams sugar
½ teaspoon ascorbic acid
To Assemble and Serve:
Yield: 1 cocktail
1.5 ounces tequila blanco
.75 ounce lemon juice
.75 ounce pineapple juice
Fresh Origins edible flowers fuschia mix
METHOD:
For the Sunflower Orgeat:
In a pan, toast sunflower seeds 30 minutes. Transfer to a Vitamix blender with sugar and 200 grams water. Blend until smooth. Strain through a chinois and reserve.
For Ginger Syrup:
In a Vitamix blender, combine ginger juice, sugar, ascorbic acid, and 300 grams water. Blend until well incorporated. Transfer to a non-reactive container and reserve.
To Assemble and Serve:
In a shaker, combine tequila, lemon juice, pineapple juice, ½ ounce Sunflower Orgeat, and ½ ounce Ginger Syrup. Shake vigorously. Double strain into a chilled coupe glass. Garnish with fuschia flower.
