Cabo wabo cocktail
12
From The Kitchen at Brassaii's summer cocktail menu is a blend of aged tequila, strawberry and balsamic with a dash of pepper.
Ingredients
1 1/2 oz Hornitos Reposado tequila
1/2 oz Cointreau
1/2 oz lime juice
1/2 oz simple syrup
1 oz strawberry purée, such as Strawberry-Balsamic Shrub, recipe below
Peppercorn-crusted strawberry and rim, with lime zest
Instructions
Rim half the rocks glass with blend of sugar, salt, and crushed peppercorns and fill with ice. In a cocktail shaker, combine ingredients and shake. Strain into the rocks glass.
Dip half a strawberry in lime juice and roll it in the sugar/peppercorn mix. Cut halfway up the berry slice, slide it onto the rim, and add curl of lime zest.
Tip: You can substitute the shrub with crushed strawberries and a dash of balsamic vinegar.
For Strawberry-balsamic shrub (makes 2L): Preheat oven to 350 F. Remove green tops and chop 6 containers of strawberries. Toss with 2 tbsp salt, 2 tbsp sugar, 1 tsp pepper, and 1/2 cup balsamic vinegar. Roast thoroughly coated strawberries in oven for 20 minutes. Puree roasted strawberries in a blender until smooth, adding 1/4 cup lemon juice and 1 1/2 cups water to thin out the mixture. Let finished product cool to room temperature. Serve.
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