Sunday, August 2, 2009

El Campo

July 31, 2009

Siete Leguas Silver tequila
Carpano Antica sweet vermouth
Small Hand Foods pineapple gum

Muddle ginger, combine ingredients, shake, fine strain. Served up with a burnt lemon chip.

To flame the lemon simply warm the chip (zest down) over a lit match for a moment. Hold the match between the chip and the cocktail, then squeeze. The citrus oil will shoot out in a mist over the flame and ignite, causing bar patrons to stop and say "ooooo!". Burning the lemon chip is more than just a nifty bar trick. The aroma of the burnt lemon oil coats the top of the drink and provides an inviting first impression, much like a fresh basil leaf on a caprese salad does.

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