El Niño


  • Serves 1 people

Start this recipe a day ahead to dry out the coriander overnight.

  • To garnish glass rim: lime wedge
  • 50 ml Blanco Tequila
  • 1 tbsp fresh cucumber juice
  • 1 tbsp freshly squeezed lime juice
  • 2 tsp agave nectar (see note)
  • Coriander salt
  • Bunch coriander stems, well washed
  • 130 gm river salt flakes
  • Jalapeño sauce
  • 1 bottle (60ml) Tabasco Green Jalapeño Pepper sauce
  • Large handful coriander leaves
01   For coriander salt, place coriander stems between 2 dry disposable kitchen cloths and store in a warm dry place (on top of your oven) overnight, or until dry and crisp. Once dry, put in a mortar with the salt and pound to a fine powder with a pestle. Store in an airtight container.
02   For the jalapeño sauce, add the Tabasco and the same amount of water to a blender and blitz with the coriander leaves. Fine strain then store in a container in the fridge for up to a month.
03   Wet half the rim of a cocktail glass using a lime wedge and dip it into the coriander salt to coat. Add remaining ingredients and 1 tsp of the jalapeño sauce to a shaker with ice. Shake hard and fast, then fine strain into your salt-rimmed cocktail glass.
Note Agave nectar is available from health-food shops. This recipe is from Recipes for a Good Time (RRP $59.95) by Elvis Abrahanowicz & Ben Milgate, published by Murdoch Books, and has been reproduced with minor Gourmet Traveller style changes.
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