Miku’s Sweet & Spicy Japanese Cocktail

Recipe By:  Courtesy of Miku Toronto

“Sweet and fruity juxtaposed with a sharp spice and kick of alcohol, this cocktail is a more concentrated twist on the classic El Diablo. The rich texture and fiery aroma are balanced with a smooth citrus finish,” says Stephen Whiteside, Beverage Director at Japanese restaurant Miku.

Ingredients

Serrano-Infused Tequila

  • 750 ml bottle of tequila
  • 2 serrano peppers

Cocktail

  • 3 lime wedges
  • 30 ml serrano-infused tequila
  • 20 ml Giffard ginger liqueur
  • 20 ml crème de cassis
  • 1 lime wheel for garnish
  • Cloves for garnish
Directions Yield:  Makes 1 Cocktail

Serrano-Infused Tequila

  1. Slice 2 serrano peppers per bottle of tequila.
  2. Add tequila and serrano peppers to an airtight non-reactive container for 24 hours.
  3. Strain out serrano peppers.

Cocktail

  1. Muddle lime wedges in double-rocks glass.
  2. Add ice to top.
  3. Add serrano-infused tequila, ginger liqueur and crème de cassis.
  4. Stir to mix.
  5. Stud lime wheel with cloves and use to garnish cocktail.

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Photographer:
Courtesy of Miku Toronto
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