At the original Death & Co. location in New York, Matthew Belanger assembles this tequila cocktail with a tart layer of rhubarb, raspberry and citrus to brighten up the rich flavors of aged agave and apple brandy.
1 oz. reposado tequila
½ oz. aged apple brandy (Belanger uses Clear Creek 8-year)
½ oz. Zucca Rabarbaro
½ oz. Giffard rhubarb liqueur
¾ oz. fresh lime juice
½ oz. raspberry syrup
Tools: shaker, strainer
Garnish: grapefruit twist
Raspberry Syrup: Combine 1 quart of raspberries and 3 cups water in a saucepan, bring to boil for about 8 minutes. Allow to cool for about 10 minutes, then strain through a chinois. Combine the raspberry water with equal parts superfine sugar by weight and stir until the sugar dissolves. Transfer to a clean container, label and refrigerate for up to 2 weeks.
Matthew Belanger, Death & Company, New York City
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