2 servings
Ingredients
2 1/3 ounces of Agavero liqueur
3 ounces of Sicilian blood orange (recommended cultivar: moro)
1/3 ounce of pure maple syrup
20 leaves of fresh tarragon (recommended: organic)
2 teaspoons of coriander seeds
Total: about 6 ounces per pair of servings (guide for glassware)
Equipment
Glass half of the Boston shaker
3-piece Cobbler shaker
Utility knife and chopping board
Muddler (preferably stainless steel and plastic)
Fine strainer
Jug or juice container
Tall shot glassware (3 ½ ounces), or small martini glassware, for service
Preparation
Chill the glassware and spirits until ready for use.
Prepare the coriander and tarragon:
Rinse the tarragon and pat dry with a paper towel. Measure the required amounts into the glass half of the Boston shaker along with the coriander seeds. Add a splash of the required amount of Agavero. With the flat side of the muddler placed into the base, apply downward pressure using the insides of your palm. Muddle until most solid ingredients are well broken up, then add the remainder of the spirits and filter through the fine strainer into the 3-piece cobbler shaker. Add the maple syrup.
Make the cocktail:
Juice the blood orange shortly before serving, and using the fine strainer again, filter into a jug. Measure the required amount into the Cobbler shaker.
Top up the Cobbler shaker (about ¾ full) with ice cubes. Attach the top half with the built-in strainer, followed by the cap/lid (sequence prevents too much air from being trapped inside). Shake and chill the cocktail shaker with firm, concise and vigorous strokes until your hands can’t take the cold.
Strain into the pair of tall shot glasses, straight up. Serve immediately.
[Mixologist’s notes: 1 ounce is equivalent to 30 milliliter (ml), 1/3 ounce is equivalent to 10 milliliter (ml); 2 teaspoon is equivalent to 5 milliliter (ml). Agavero is a liqueur made up of two types of 100% blue agave tequilas, namely the reposado {rested for almost a year} and the añejo {aged for at least two years}, and flavored with the distinctive sweet essence of the Damiana flower indigenous to the region.]
Recipe and photo by Damian Sim
