1.5 oz Patron Anejo
.25 oz Patron Citronage
.75 oz Pineapple Juice
.5 oz Fresh Lemon juice
.5 oz Serrano Pepper Infused Agave Nectar
Red wine Float (a nice Spanish grenache, I use Las Rocas, El Renegado)
To make the infused nectar, simply pour about a cup of water and agave nectar into a saucepan and add a serrano pepper with as many seeds removed as possible. let simmer until the desired taste and consistency is reached. Add a few berries like strawberries for a fun twist.
Add all the ingredients except the red wine to a mixing tin with ice. Shake vigorously and strain into a rocks glass with ice. Carefully float some red wine on top of the cocktail until the glass is full.
The inspiration for this cocktail came from the New York Sour, which is effectively a whiskey sour with a red wine float. I decided to bring back my spicy agave nectar I used in my cocktail last year, the Old Timey Honky Tonky. I adore the spice and I've been using it constantly in cocktails and cooking.
The name Colima sour is a reference to the fact that it is a sour and to the volcano, Colima. No, not kalima. In addition to being the name of one of the 32 states of Mexico, Colima is one of the most active volcanoes in Mexico and even in North America. It sits partly in the state of Colima, but mainly in the state of Jalisco, where Patron is made. I thought the name fit rather perfectly with my cocktail. Not only is Colima a state like New York, the volcano angle works too. There's a nice hot spice to the drink and the lovely red float on top might suggest the lava angle.
Fingers crossed for this year. Updates to come.
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