In a shaker with plenty of ice, add all of the liquids except the bitters. Shake vigorously for 30 to 40 seconds. Strain over an Old Fashioned glass with ice cubes. Decorate with Angostura drops and a basil floret freshly picked from the garden.
For the black mole syrup, heat 200 gr of concentrated black mole paste, 300 ml of water and 300 gr of sugar in a big saucepan, dissolving the sugar and the mole paste until you get a smooth liquid syrup. Set aside.
In a shaker, add the mole syrup and all of the other ingredients. Give it a hard shake and double strain. Serve in a Nick & Nora glass rimmed with avocado powder and garnish with cocoa nibs and lime zest.
*dried avocado leaves, roasted and crushed to a powder.
Champagne Margarita, a homenage to family
By Dré Masso, co-creator and Global Brand Ambassador of Altos tequila
Dré loves many things in his life but nothing more than his family and Altos tequila! In 2009, he partnered with Henry Besant and Jesus Hernandez, our Maestro Tequilero to create Altos Tequila, a tequila from bartenders for bartenders!
30ml /1 Part Altos Reposado
20m1/ 2/3 lime juice
20ml/ 2/3 Sage infused agave syrup*
20ml / 2/3 Pear puree
Top with 30ml Champagne
To make sage infused agave syrup, pour 300ml of pure organic agave into a saucepan with 150ml of water. Add 10 sage leaves. Bring to the boil, turn down and simmer for 5 minutes. Allow to cool and strain into a glass bottle.
To make Champagne Margarita, shake first four ingredients. Fine strain into chilled coupette glass. Top up with chilled Champagne. Garnish with fresh sage leaf.
Como la flor
By Cristina Robles, Advocacy Coordinator at House of Tequila