The Cloudhopper: A Tequila Cocktail
Photo: Eric Medsker
An earthy sour with ginger heat and herbaceous amaro.
Bartender Juan Pintado of Raines Law Room at The William was on a mission to combine his favorite spirit with his favorite veggie. For his Cloudhopper tequila cocktail, he harnessed the spice of ginger and herbaceousness of an amaro to complement the earthiness of beets. Egg whites lend the cocktail a silky, fluffy texture, which inspired the drink’s name.
Ingredients
- 1 1/2 oz. beet-infused tequila
- 1 fresh egg white (pasteurized if you like)
- 3/4 oz. fresh lime juice
- 3/4 oz. ginger syrup
- 1/2 oz. Amaro Montenegro
- Tools:shaker, strainer
- Glass:coupe
Preparation
Add all of the ingredients to a shaker, dry shake, and then add ice and shake again. Strain into a chilled coupe.
Beet-Infused TequilaFor every liter of blanco tequila, add 2 beets (100 g chopped-up beets) and infuse for 24 hours. Strain out the beets. Will keep in the refrigerator for 1 month.