It’s tequila time! It’s probably my favorite liquor. This cocktail is sweet, sour, salty, spicy, fruity, all at the same time. There is even a hint of bitterness. It takes a little work to make it perfect, but it’s so worth it. Make the dried limes a few hours ahead of time, and everything will go smoothly.
What you’ll need:
- 2 oz Don Julio blanco (or blanco tequila of your choice)
- 1 oz grapefruit juice
- 1/2 oz Rose’s Lime Juice
- 1/2 oz honey-serrano syrup
- dehydrated lime slices
For the syrup: place 1/2 Serrano pepper and 1/2 cup of honey into a pot of (1/2 cup) boiling water. Take it off the heat and let it soak for one hour. Remove the pepper.
For the dehydrated limes: cut them into thin slices. Lay on a wire rack on top of a baking dish. Heat the oven to 200 degrees, and leave the lime slices for 2 hours, turning them over after 1 hour.
To assemble the cocktail: dip the rim into lime juice, then rim a rocks or high bar glass with salt. Add ice, then all liquid ingredients. Stir. Garnish with a slice of dehydrated lime.