
Cheers y’all!
- 2 oz · 60 mlcoconut-washed tequila blanco
- ¾ oz · 22.5 mlfresh lime juice
- ¾ oz · 22.5 mlsesame miso orgeat
- freshly grated nutmeg, to garnish
- 1
Add all ingredients to shaker tin.
- 2
Add ice and shake until chilled.
- 3
Strain into a rocks glass over fresh ice.
- 4
Garnish with freshly grated nutmeg and (dehydrated) lime wheel (or sesame leaf).
- 8 oz · 240 ml. tequila blanco
- 2 oz · 60 ml. melted coconut oil
- 1
Combine tequila and melted coconut oil in a sealed container.
- 2
Allow to infuse at room temperature for several hours or overnight, stirring occasionally.
- 3
Freeze until the coconut oil solidifies.
- 4
Remove the solid oil cap.
- 5
Fine strain the tequila through a coffee filter or cheesecloth.
- 6
Bottle.
- ⅓ cup toasted sesame seeds
- 1 cup · 200 g. sugar
- 8 oz · 240 ml. water
- 1 Tbsp. white miso paste
- 1 tsp · 5 ml. orange blossom water
- 1
Blend toasted sesame seeds, sugar, water, and white miso paste on high for 1 minute.
- 2
Transfer to a saucepan and simmer for 10 minutes, stirring often.
- 3
Allow to cool.
- 4
Fine strain through cheesecloth.
- 5
Stir in orange blossom water.
- 6
Bottle and refrigerate.
anatomyofadrink.com/cocktails/infante-de-coco
