Bombay Sapphire Gin, Mezcal, Fino Sherry, Agave, Leche de Tigre, Chile Oil
Bartender Sam Anderson of Mission Chinese Food | New York
Yield: 1 cocktail
“My cocktail, Tigre, uses the dry, floral structure of Bombay Sapphire along with leche de tigre—the acidic, salty, and spicy botanical-rich liquids leftover from the process of curing ceviche. This complex, acid-driven cocktail pairs in contrast by cutting through the inky and unctuous notes of Angela’s clams in black bean sauce. It refreshes the palate, remains true to the dish’s herbal undertones, and has a few smoky and dusky notes of its own. Visually, the cocktail is light, bright, and garnished with the Sunset geranium leaf as a foil to the inky presentation the dish.” – Sam Anderson
Adapted by StarChefs | March 2017
INGREDIENTS
Leche de Tigre:
Shaved kumquat
Chile
Lime juice
Lava salt
Green peppercorn
Tarragon
To Assemble and Serve:
1½ ounces Bombay Sapphire gin
½ ounce Yola mezcal
½ ounce Hidalgo fino Sherry
½ ounce light agave syrup
Sunset geranium leaf
Szechuan pepper-lemon oil
METHOD
For the Leche de Tigre:
In a blender, combine all ingredients and purée. Strain through a chinois.
To Assemble and Serve:
In a cocktail tin filled with ice, combine gin, mezcal, Sherry, agave, and 1 ounce Leche de Tigre. Shake and double strain into a coupe. Garnish with geranium leaf and three drops of Szechuan pepper-lemon oil.
