La Chiquita Rosa
From Imbibe Magazine·Created by Louie Espinoza·View original →
stirreddouble rocks
advanced prep
Ingredients
- 1.5 ozroasted peanut reposado tequila(see notes)
- 0.5 ozBénédictine
- 0.25 ozvanilla syrup(see notes)
- 1 dashchocolate bitters
- 2 dropssaline solution(5:1 ratio of water to Maldon sea salt)
- 1 dropMSG solution(optional – see notes)
Garnish: mazapán
Preparation
- 1.
Stir all of the ingredients with ice, then strain into a glass filled with a single large ice cube.
- 2.
Garnish.
Notes
Roasted Peanut Reposado Tequila: Preheat the oven to 300 degrees F. Toast 1 cup of raw, unsalted peanuts on a pan for 10-15 minutes. Add the 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 flavor may fade. Vanilla Syrup: Combine 1 cup granulated sugar and 1 cup water in a small saucepan over medium heat and stir until sugar dissolves. Remove from heat, add a split vanilla bean, and let cool to room temperature. Strain into a clean glass jar (alternatively, you may leave the vanilla bean in the syrup for a more potent vanilla flavor). Cover and keep refrigerated for up to 2 weeks. MSG Solution: Combine 5 grams of MSG powder with 100 ml of water and stir until fully dissolved. Use within 6 weeks