From Mixologist Christian Suzuki
- 1 slice fresh ripe white peach
- 2.5 oz Agrumato-Method Calabrian Chili Olive Oil-Washed Tequila*
- 1 oz fresh lime juice
- 0.75 oz agave syrup
- orange peel, to garnish (optional)
- coarse salt, for rim (optional)
*Agrumato-Method Calabrian Chili Olive Oil-Washed Tequila
- 2 oz Agrumato-Method Calabrian Chili Olive Oil
- 1 liter blanco tequila (can substitute reposado tequila or mezcal)
Muddle the peach slice in a shaking tin, then add all other ingredients. Add ice to the tin, shake for 20 seconds. Double strain into a rocks glass. (To double strain, pour the liquid out of your shaking tin using a regular cocktail strainer [or lid] through a fine mesh strainer that you're holding directly above your cocktail glass.) Fill glass with ice, then garnish with 4 drops of Agrumato-Method Calabrian Chili Olive Oil, orange peel, and salt.
*Agrumato-Method Calabrian Chili Olive Oil-Washed Tequila:
Combine the Agrumato-Method Calabrian Chili Olive Oil and tequila in a large container. Freeze for 24 hours. Pour the oil and tequila mixture through a fine mesh strainer fitted with a coffee filter to filter out the oil. Repeat as necessary until the tequila is free of oil, then store in the original bottle.
Variation: If you’d like to try this technique for infusing an olive oil’s fresh flavor into alcohol (fat-washing), but in a smaller quantity, we recommend combining 0.5 oz olive oil with 8 oz of alcohol and following the instructions above. Learn more about the science of fat-washing cocktails.