Amazonarita

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by Raul Faria

The Amazonarita is my entry in this year’s Margarita Festival. It was inspired by my recent trip to Brazil. I chose Çedilla, an açai liqueur as my modifier and my sweet is a reduction of the incredibly popular, in Brazil, Guarana soda with a little agave. The 16 teams of Mixologists were assigned a Tequila at random. I lucked out and got Olmeca Altos Reposado which is an amazing 100% blue agave Tequila which is rested for about 8-10 months in used Bourbon barrels. We add a little lime and we have our Brazil inspired Amazonarita. The cocktail is dry and pretty tequila forward with the cedilla and guarana supporting the woody and herbal notes from the Tequila. Its straightforward in production as is the guarana reduction, the garnish we chose for the competition however is a bit tricky but will really impress guests at your bar or cocktail party.

1) Lets get our tools together; we will need our Boston Shaker, Hawthorne Strainer, Citrus press, a jigger with 1.5oz, 1 oz and .5 oz measure. Our shopping list will include Olmeca Altos Tequila, Çedilla açai liqueur, limes, guarana soda, sugar, kosher or course sea salt and agave nectar. Some tools for our prep will be a sharp pairing knife or even better a mandolin slicer, a silpat or non stick baking sheet, and a measuring cup.

2) We do have some prep to get out of the way first-

Guarana Agave syrup- add 1 part guarana to one part agave nectar, for this example we will use 2 cups of Guarana soda (check the cans and make sure its not high fructose corn syrup) and 1 cup agave nectar. Add to a saucepan and bring to boil. Lower heat and reduce for 5 minutes. Allow to cool and store for later use.

Çediila acai lime chip- This is tricky but a really fun garnish that will impress. Begin slicing very thin lime wheels on a mandolin slicer. Once we have our sliced limes we will them submerge them in a shallow pan of a 1-1 ratio of Çedilla and sugar for at least 6 hours. We will then shake them dry a bit and set them in a silpat lined pan or another non stick baking sheet and bake on low 150-200 degrees until crisp. The purpose of the baking is to remove the water and leave behind the sugar. The baking will take roughly two hours. Once dry and crisp set aside in an airtight container for later use.

3) Lets add 1 oz fresh lime juice to our Boston Shaker. You can squeeze the lime juice directly into the jigger or you can utilize our double-strainer and strain into a separate container. This will remove any pulp or seeds plus you can have juice for the next round.

4) Time to add our 1 oz of Çedilla açai liqueur. Çedilla is the braindchild of Maison Leblon’s master distiller Gilles Merlet. He was inspired by the little Brazillian berry and wanted to create a liqueur. He combined it with ginger root, orange peel, lime zest, sweetened it with sugar cane and utilized Leblon cachaça as the base.

5) Now we will add .5 oz guarana agave syrup. Guarana is so popular in Brazil that the Coca-Cola was tired of losing the soda war, so they took their bazillions of dollars and just bought the biggest company. If you cant beat em, buy em???

6) We can add 2 oz of Olmeca Altos Reposado Tequila. This is an artisanal tequila made the tradition way, stone crushed, highlands grown agave, brick oven baked pinás (the heart of the agave),  distilled in a small copper pot still, and is made with respect to terroir and tradition.

7) Add ice and shake. Strain into chilled, iced rocks glass. Garnish with our acai lime chip. Enjoy! 

Pick up your tickets to the Margarita Festival here.

Amazonarita- 2 oz Olmeca Altos Reposado Tequila, 1oz Çedilla, 1 oz fresh lime juice, .5oz guarana infused agave syrup, shake then strain into chilled, iced rocks. Garnish with an açai lime chip.

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