“My family is from the West Indies, so my mom grew up her whole life eating [soursop],” explains Paige Walwyn of her interest in the tropical fruit, which she incorporates into a syrup for this cocktail. Combining bay leaf–infused blanco tequila, lime juice, vanilla liqueur and a Thai chile tincture, the Bay Watch reads like a spicy Margarita, by way of the tropics.
Paige Walwyn | Chicago
- 2 ounces bay leaf–infused blanco tequila, preferably Lunazul (see Editor’s Note)
- 3/4 ounce lime juice
- 3/4 ounce soursop syrup (see Editor’s Note)
- 1/2 ounce vanilla liqueur, preferably Giffard Vanille de Madagascar
- 2 drops Thai chile tincture (see Editor’s Note)
Garnish: mint bouquet
- Combine all ingredients in a cocktail shaker with ice and shake until chilled.
- Strain into a rocks glass over a large ice cube.
- Garnish with a mint bouquet.
Bay Leaf-Infused Blanco Tequila
1 liter blanco tequila, preferably Lunazul
10 grams bay leaves
Combine ingredients in a Cambro or other large container. Steep for 48 hours. Strain through a chinois to remove solids.
1 part frozen soursop (guanabana) puree
1 part simple syrup
Combine ingredients in a blender and blend for roughly 30 to 45 seconds on medium speed.
Thai Chile Tincture
4 parts overproof neutral grain alcohol (by weight)
1 part Thai chiles with stems removed (by weight)
Combine ingredients in a Cambro or other container and let stand for 2 weeks. Strain through a chinois then a coffee filter.