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El
Demonio (The Demon)
“Thanks to
its lengthy infusion, basil takes the lead in this any-spring-appropriate
recipe.” tastingtable
Ingredients:
Basil
liqueur:
20 basil
leaves
One 750-ml
bottle high-proof vodka
3 cups
granulated sugar
Cocktail:
4 pieces
thinly sliced jalapeño
½ ounce agave
nectar
1 bar spoon
black-currant preserves
1 ounce
evaporated milk
¾ ounce fresh
lime juice
2 ounces Añejo
tequila
¾ ounce basil
liqueur
Ice
Ginger beer
2 dashes The
Bitter Truth bitters
Lime wheel
2 pieces
candied ginger, skewered on a toothpick
Preparation:
Make the
basil liqueur:
In a lidded
container, combine the basil leaves with the vodka.
Let sit for 2
to 3 days, turning once a day, then strain and discard the basil leaves.
In a saucepan
set over medium heat, combine the sugar and 2½ cups of water and simmer
until
the sugar dissolves.
Set aside to
cool, and then combine the sugar water with the basil-infused vodka.
Cover and set
aside for 20 days in a dark place at room temperature.
Refrigerate
until ready to use.
Make
the cocktail:
In a cocktail
shaker, muddle together the jalapeño with the agave nectar and the
black-currant
preserves.
Add the
evaporated milk, lime juice, tequila and basil liqueur.
Cover and
shake for 30 seconds.
Fill the
shaker with ice, cover and shake for 30 seconds longer.
Strain into
an ice-filled Collins glass and top with ginger beer and the bitters.
Garnish with
the lime wheel and the candied ginger.
Serve 1.
Enjoy this
amazing recipe and many more visiting tastingtable
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