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Errand Brockovich2 servings A.J. Goodrich (IG: @angelrust) / Bartender, Los Angeles, CA; Recipe from "Miss Wiggy’s 101 Cocktails for 100 Gay Occasions" Cocktail Book; Photo by A.J. Goodrich |
| • | 3 oz. Casamigos Reposado Tequila |
| • | 2 oz. The Perfect Purée Pink Guava Puree, thawed |
| • | 2 oz. organic blueberries |
| • | 1 1/2 oz. lime juice |
| • | 2 oz. Organic Cashew Honey Orgeat |
| • | 8-10 oz. ice (crushed ice preferred, otherwise break up cubes to protect blender) |
| For the Cashew Honey Orgeat: | |
| • | 1/2 oz. cognac |
| • | 1 cup organic cashew nuts |
| • | 1 cup organic honey |
| • | 2 cups water |
| • | 1/4 oz. orange flower water |
| Method for the Organic Cashew Honey Orgeat: | |
| 1. | In a food processor or spice/nut grinder, blend/grind cashews until finely ground. |
| 2. | Combine honey and water, bring to a boil for 3 minutes. |
| 3. | Add ground cashews. |
| 4. | Turn heat to low, and let simmer for 5 minutes. |
| 5. | Slowly increase the heat again. |
| 6. | Just before it starts to boil, remove from heat, and cover. Let sit for 8-24 hours. |
| 7. | Strain and fine strain. |
| 8. | Add cognac and orange flower water, stir until thoroughly combined. |
| 9. | Store and refrigerate (keeps up to 2 weeks). |
| Method for the drink: | |
| Combine all ingredients except the ice in a blender. Blend, starting on low, slowly increasing speed, for 1 minute until full blended. Add ice, and once again starting on low and increasing speed, blend until fully blended. Serve in your favorite smoothie cup. Garnish with a pick of 3 açaí dark chocolates and makrut lime leaves. | |
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