La Chiquita Rosa
A riff on the Old-Fashioned →
StirredDouble rocks
Ingredients
- 1½ ozroasted peanut reposado tequilasee notes (see notes)
- ½ ozBénédictine
- ¼ oz
- 1 dashchocolate bitters
- 2 dropssaline solution5:1 of water:Maldon sea salt (5:1 of water:Maldon sea salt)
- 1 dropMSG solutionoptional – see notes (optional – see notes)
Garnish: mazapán
Preparation
- 1.
Stir all of the ingredients with ice.
- 2.
Strain into a glass over a single large ice cube.
- 3.
Serve with a single Mazapán candy.
Notes
Roasted peanut reposado tequila
Preheat oven to 300º F. Toast 1 cup of raw, unsalted peanuts on a pan for 10-15 minutes. Add peanuts to a container along with 1 liter of reposado tequila. Cover and infuse for 24 hours. Double strain the infusion through cheesecloth, and bottle for use. Keeps indefinitely, but the flavor may fade.
MSG solution
Combine 5 grams of MSG powder with 100 ml of water and stir until fully dissolved. Use within 6 weeks.
