Aipur Emerald
Cilantro, chile, and a coconut cloud on top. A margarita that went to art school.
6ozCoupe holds 6 oz of liquidStemmed, served up. The liquid is the whole drink.Build
| tequila | 2 oz60 ml1 oz30 ml1 ½ oz45 ml2 ½ oz75 ml3 oz90 ml |
| fresh lime juice | 1 oz30 ml½ oz15 ml¾ oz20 ml1 ¼ oz35 ml1 ½ oz45 ml |
| Spicy Cilantro & Khus Syrup | ¾ oz20 ml⅜ oz10 ml⅝ oz20 ml1 oz30 ml1 ⅛ oz35 ml |
| Coconut Foam, for topping |
Rescaled to your 1 oz30 ml pour. Written around 2 oz60 ml.
Rescaled to your 1 ½ oz45 ml pour. Written around 2 oz60 ml.
Already built on your 2 oz60 ml pour.
Rescaled to your 2 ½ oz75 ml pour. Written around 2 oz60 ml.
Rescaled to your 3 oz90 ml pour. Written around 2 oz60 ml.
Tools
Missing something? Find ingredients and bar tools in the Stock Up tab. Some links may earn us a commission.
Preparations
Place 4 cups of khus syrup (available online or in specialty grocery stores), 1 bunch of fresh cilantro, and 5 Thai chile peppers in a blender and puree until smooth. Strain before using or storing.
Place 10 oz coconut milk, 5 oz Simple Syrup, 10 oz egg whites, 10 drops of coconut extract, and ½ oz saline in an ISI whipping double charge with NO2 and shake well before dispensing.
Place 1 cup sugar and 1 cup water in a saucepan and bring it to boil, stirring to dissolve the sugar. Remove the pan from heat and let the syrup cool completely before using or storing.
Method
- Add the tequila, lime juice, and syrup to a shaker, fill it two-thirds with ice, and shake hard until cold.
- Double strain into the coupe and top with the Coconut Foam. Garnish with the orange blossom.
Mixology by Whiphttps://mixologybywhip.com/recipes/aipur-emerald
MOpen in Mixology by WhipCheck it against what's behind your bar, save it, time the build→