“Ranch Water; the thirst-quenching concoction was a makeshift happy hour special of West Texas ranchers, who would take a swig of Topo Chico before adding a shot of tequila and squeeze of lime.” _Liquors.com
Hydration is crucial to fight a hot climate or a long shift, this is the concept behind my cocktail.
A refreshing bubbly drink that you can enjoy day long. A hard carbonated Citrusy Lemonade with a hint of Blanco Tequila that evolve with Orange Liquor Infused Candied Strips and welcome you with a Lactic Acid Jelly Shot… YEEHAW!
Do It Yourself
MISE EN PLACE
Glass: Collins
Ice: 2 Big Chunks
Garnish: Candied Citrus Strips & Jelly Wedge Cantaloupe Flakes
Method: Carbonated
SPEC
6oz Carbonated Cocktail
Add the first chunk of ice on glass and arrange Candied Strips around it then repeat with the second chunk. Pour the cocktail to the top and garnish with Jelly Wedge on top.
CARBONATED COCKTAIL (yield 800ml)
1 Pinch Sea Salt
2 Tsp Sugar
1oz Lemon Juice
2oz Orange Juice
3oz Lime Juice
1 Cup of 1800 Tequila Blanco
2 Cups Water
Mix all the ingredients in a container
Strain in a 1Lt iSi and charge with 2 CO2 cartridges
Refrigerate at least 30min before serving.
CANDIED CITRUS PEELS
1 Julienned Orange Peel
1 Julienned Lemon Peel
2 Julienned Lime Peel
2 Tbsp Cane Sugar
100ml Cointreau
Blanch the strips 3 times, shocking with ice water between each round.
In a container mix the blanched strips, sugar and Cointreau. Let it rest a few hours.
Keep it refrigerated
JELLY WEDGE
1 Cup Water
1 3oz Grape Jell-O
1 Tsp Lactic Acid
3 Tbsp 1800 Tequila Blanco
6 Half Lime Cups
Bring the water to boil
Add the Jell-O powder and stir until it is completely dissolved
Let it cool for a few minutes
Add the Lactic Acid and Tequila. Mix to integrate.
Pour in the lime cups and refrigerate until they are firm. When ready cut in wedges.
*LIME CUPS: during the juicing process save some lime skin.
