Recipe by Craig Seaman | Photography by Randy Krause Schmidt
Colibrí
Makes 1 serving
Ingredients
- 2 ounces blanco tequila*
- ¾ ounce Tropical Syrup No. 2 (recipe follows)
- ¾ ounce fresh lime juice
- 2 dashes aromatic bitters*
- Garnish: pineapple fronds
Instructions
- Place tequila, Tropical Syrup No. 2, lime juice, and bitters into a cocktail shaker, add ice, and shake hard. Strain into a rocks glass with fresh ice. Garnish with pineapple fronds, if desired.
Notes
*I use Ocho Plata and Angostura Bitters.
Tropical Syrup No. 2
Makes about 1½ cups
Ingredients
- 1 fresh pineapple
- 2 cups sugar
- 2 cups water
- ½ cup unsweetened flaked coconut
- 2 long strips orange peel
Instructions
- Remove outer rind of pineapple. Chop pineapple flesh for a snack. Chop core into 3 to 4 pieces. Add pineapple core, sugar, 2 cups water, coconut, and orange peel to a saucepan, and bring to a simmer over medium-high heat, stirring occasionally; reduce heat, and simmer for about 10 minutes. Turn off heat, and let stand and infuse for about 30 minutes while it cools. Strain syrup through a fine-mesh sieve into a bottle. Refrigerate overnight. Strain mixture through a fine-mesh sieve, discarding any solids. The syrup will last for about 2 weeks refrigerated or 3 months frozen.
