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)
