La Diosa
The Pineapple Marmalade does the heavy lifting, and you'll want it in other drinks afterwards.
6ozCoupe holds 6 oz of liquidStemmed, served up. The liquid is the whole drink.Build
| tequila | 1 ½ oz45 ml1 oz30 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| triple sec | ¾ oz20 ml½ oz15 ml1 oz30 ml1 ¼ oz35 ml1 ½ oz45 ml |
| fresh lime juice | ½ oz15 ml⅜ oz10 ml⅝ oz20 ml⅞ oz25 ml1 oz30 ml |
| Pineapple Marmalade | 1 tablespoon15 ml |
| red pepper flakes | ½ teaspoon2.5 ml |
| small bunch of fresh cilantro | 1 |
| egg white | 1 |
Rescaled to your 1 oz30 ml pour. Written around 1 ½ oz45 ml.
Already built on your 1 ½ oz45 ml pour.
Rescaled to your 2 oz60 ml pour. Written around 1 ½ oz45 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1 ½ oz45 ml.
Rescaled to your 3 oz90 ml pour. Written around 1 ½ oz45 ml.
Tools
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Preparations
Place the chopped flesh of 4 pineapples, 8 cinnamon sticks, ¼ cup pure vanilla extract, 4 orange peels, 2 deseeded dried guajillo chile peppers, 1 cup sweet vermouth, 1 cup Lillet, and 4 cups sugar in a saucepan and simmer gently until the liquid has reduced by at least half, 4 to 5 hours. Remove the cinnamon sticks and chiles, place the marmalade in a blender, and puree until smooth. Let the marmalade cool completely before using or storing.
Method
- Add everything except the egg white to a shaker, fill it two-thirds with ice, and shake until cold.
- Strain the cocktail, remove the ice from the shaker, and put the cocktail back in the shaker. Add egg white and shake hard for 10 seconds.
- Strain the cocktail into the coupe. Garnish with the edible flowers and House Tajin.
Mixology by Whiphttps://mixologybywhip.com/recipes/la-diosa
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