Picante de la Casa
- Бокал
- Lowball
- Метод
- Шейк
- Украшение
- Top end (stem) of the chilli pepper
Ингредиенты
- Текила репосадо60 ml
- Сироп агавы22.5 ml
- Сок лайма30 ml
- Перец чили0.25 inch
- Кинза10 leaves
Приготовление
Cut a small piece of chili (about ¼ inch wide) and press with muddler in the shaker tin. Hand clap the cilantro (to release the aroma, place the leaves or sprig in one hand and gently smack it with the other – this warms up the garnish slightly and starts to extract the oils before you use it), and drop in. Add the rest of the ingredients, shake and fine strain into an ice-filled rocks glass (a short tumbler used for serving spirits). Cut off the top end the chili pepper and place – stem upwards – on top.
