Teresita Mai Tai


PAN DE ELOTE ORGEAT (10 cocktails)
300ml water
250gr refined sugar
200gr pan de elote (corn bread)

On a deep pan boil the water and pour the pan de elote in pieces and stirr.
After 15 minutes, add the sugar and let it cook for an aditional 20 minutes.
Remove from the stove and pour the mix in a blender. Strain with a fine mesh in a glass recipient. Keep it in the refrigerator for up to two weeks.

20 ml Tequila Tromba Añejo
30ml Grapefruit juice
10ml Fresh lemon juice
15ml Cointreau
30ml Ron or Charanda
30ml Pan de elote Orgeat
A dash of Peychauds Bitters
Grapefruit slices to garnish

On a shaker glass pour the grapefruit juice, lemon juice, Cointreau, ron, Pan de Elote Orgeat and Tequila Tromba Añejo. Add ice and shake.
Double strain into an old fashioned glass. 
Garnish with a slice of grapefruit and a dash of Peychauds Bitters.

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