You know what goes well with tequila? No, seriously. Do you know what goes well with tequila? Because it always gives me hassle. Anything I make ends up looking suspiciously like a margarita variation, or I rely on orange and/or cinnamon – which still ends up looking suspiciously like a margarita variation.
This is something I’ve been messing around with, based partially on a punch that one of the fine folks at the Blur Ball made a few months ago.
1.5 oz silver tequila
.75 oz St Germain
2 dashes lemon
2 oz dry sparkling wine
Stir the tequila, St Germain, lemon, and a very small slice of the Serrano pepper with ice. Strain into a champagne flute, top with the bubbles, and garnish with a new little slice of pepper.
Those of you in Washington State or Colorado may want to try my variation on this one, affectionately dubbed the Five Hundred and Two. Turns out that herbal tinctures do exceptionally well in this drink. It’s got no illusions that it can mask stinky. The tequila and pepper just happen to complement the difficult flavors one can encounter when sampling the native vegetation of Vancouver.
That’s what people tell me, anyway. I certainly wouldn’t know.