Search
  • Liz Rhoades

The LAB-arita!

My newest cocktail brings in lacto-fermented peaches, Serrano peppers, and anejo tequila! Bianco vermouth adds a creaminess, softening the bold, herbaceous characters of the mixture. Check out the recipe below...cheers! #fermentation


The LAB-arita!

  • 2.5 oz anejo tequila

  • 0.75 oz lacto-fermented peach puree

  • 0.75 oz lime juice

  • 0.5 oz triple sec

  • 0.5 oz simple syrup

  • 0.5 oz bianco vermouth

  • 1/4 in serrano pepper slice

Instructions: muddle the pepper in a cocktail shaker; add the remaining ingredients on top of muddled pepper; shake with ice and pour into glass.

Garnish: wet side of glass with lacto-peach fermented puree, drag over Sel Gris Salt and Tajín.


Lacto-fermented Peaches (recipe from The Noma Guide to Fermentation p.69)




41 views0 comments