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Mazapán Infante

Mazapan Infante

A classic Mexican candy provides a shortcut for homemade orgeat and a sense of nostalgia.

LA beverage director and agave spirits enthusiast Max Reis was inspired by Las Vegas bartender Giuseppe González’s own Margarita riff, the Infante. “I wanted to create a rendition that evokes a sense of nostalgia while incorporating an unconventional homemade orgeat,” says Reis. “My mind immediately went to the classic Mexican peanut candy De La Rosa Mazapán. Transforming this familiar candy into a house orgeat not only provides a strong nostalgic connection for anyone who grew up with Mexican candy, but also simplifies what is typically a labor-intensive syrup into something easily achievable, even at home.”

Ingredients

  • 2 oz. blanco tequila
  • 3/4 oz. fresh lime juice
  • 3/4 oz. mazapán orgeat
  • Tools:shaker
  • Glass:rocks
  • Garnish:freshly grated nutmeg

Preparation

Combine all of the ingredients in a shaker. Add a small amount of pebble ice (about 2 spoonfuls) and shake well. Pour (unstrained) into a rocks glass, top with additional pebble or crushed ice, then garnish.
Mazapán OrgeatCombine 4 cups of almond milk, 3 cups of white sugar, and 1 1/2 cups of crumbled mazapán (such as De La Rosa) in a blender. Blend until the mixture is fully smooth and the sugar is dissolved. Keep refrigerated in a sealed container for use within 2 weeks.

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