Monterrey Atomica
Recipe by @as_you_drink · View original
Ingredients
- 2 oz oz Blanco tequila
- 0.5 oz oz Licor 43
- 0.75 oz oz Lemon juice — fresh
- 0.25 oz oz Simple syrup
- 3 dashes dash Lime bitters
- 2 slices slice Jalapeño
- 2-3 oz oz Pineapple juice — for topping
- 1/2 slice slice Lemon — for garnish
- as needed Ice
Steps
- 1
Chill a shaker tin and rocks glass by filling with ice water while you prepare ingredients.
- 2
Measure out blanco tequila, Licor 43, fresh lemon juice, simple syrup, and lime bitters into small containers or directly into the shaker.
- 3
Slice jalapeño into 2 slices and halve a lemon slice for garnish.
- 4
Empty the ice water from the chilled shaker tin. Add blanco tequila, Licor 43, fresh lemon juice, simple syrup, lime bitters, and jalapeño slices to the shaker tin and muddle aggressively to crush the pepper and release its oils and heat.
- 5
Fill the shaker tin with fresh ice, close the lid securely, and shake vigorously for 10–15 seconds until the outside of the shaker is frosty.
- 6
Empty the ice water from the chilled rocks glass. Double strain the mixture into the rocks glass with fresh ice, using a hawthorne strainer and fine-mesh strainer to remove jalapeño seeds and pulp.
- 7
Top off the cocktail with pineapple juice and stir gently to combine. Garnish with the lemon slice and a jalapeño slice.