Next up was the evenings winner! This proved a popular flavour profile, and while I actually had a bit of trouble finding the raspberry tea, it was well worth the hunt. The said tequila comes out a vibrant deep carmine red.
- 45ml Raspberry tea infused blanco tequila- I used Jose Cuervo
- 15ml Ginger Syrup
- 22.5ml fresh Lime Juice
- Modelo Especial – I used Corona
METHOD
Combine all ingredients except beer, and shake with ice. Strain into an ice filled Pilsner glass and top with the beer.
GARNISH
a lime wedge.
To infuse the tequila, steep 14gm (1/2oz) of Raspberry tea overnight in 750ml tequila blanco. Strain and return to a clean glass bottle.
For the ginger syrup, I juiced ginger and combined it with an equal weight in sugar, blended it until the sugar was dissolved, then stored it in the fridge.
Yes, it does sound a bit involved, but as my amigos can attest, well worth it.