Renée Comet
The Mexican Tailor
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Mexican Tailor

Owen Thompson, Michael Iglesias, and Joe Cleveland, ThinkFoodGroup / June 2012

This recipe originally appeared in Advancing Agave.

• 6 basil leaves, plus 1 for garnish
• 3/4 oz. honey syrup
• 3/4 oz. lemon juice
• 2 1/2 oz. apple juice
• 1 1/2 oz. Ginquila (see below)

In a cocktail shaker, muddle the basil with honey syrup and lemon juice. Add ice to the shaker with Ginquila and apple juice. Shake vigorously; double strain into a coupe glass. Garnish with a spanked basil leaf.

Ginquila:
• 12 L Azul Centenario Blanco Tequila
• 1 g cinchona
• 1 g gentian
• 1 g calamus
• 2 g angelica root
• 1 g quassia
• 1 g wormwood
• 2 g chamomile
• 2 g dandelion
• 30 g mango
• 25 g fresh mint
• 2 g annatto seeds
• 12 g thyme
• 4 g epazote
• 1 g cilantro
• 8 g marigold
• 85 g poblano
• 265 g cucumber
• 110 g honey
• 3 g clove
• 2 g aniseseeds
• 4 g caraway
• 1 g lavender
• 70 g coriander
• 250 g ginger
• 7 g cardamom
• 2 g allspice
• 40 g orange zest
• 300 g juniper
• 55 g canela

To Tequila add next 8 ingredients; let sit for 6 hours; strain. Add remaining ingredients. Stir daily for six days, then strain.