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!

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• 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)

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