“This one is…in my style of kind of weird but good,” says Annie Williams Pierce, “I wanted to create this kind of green prickly sort of cocktail… but it’s also frothy and floral.” Tequila provides a charred, grassy backbone while almost a near ounce of Suze and Cardamaro bring a green, bitter herbaceousness to the mix; rosé syrup adds brightness, and texture comes courtesy of aquafaba. Williams Pierce adds the finishing touches with ground fennel pollen and dehydrated raspberry dust sprinkled over the top.
- 1 ounce tequila, preferably Tequila Cabeza
- 3/4 ounce Suze
- 1/2 ounce Cardamaro
- 1/2 ounce malic acid solution (see Editor's Note)
- 1/2 ounce rosé syrup (see Editor’s Note)
- 1/2 ounce aquafaba
Garnish: ground fennel pollen, dehydrated raspberry dust (pulverized freeze-dried raspberries)
- Combine all ingredients in a mixing tin and shake without ice.
- Add ice, and shake again quickly.
- Strain into a chilled coupe.
- Garnish with fennel pollen and raspberry dust.
2 bottles medium-bodied rosé
Sugar, to taste
Citric acid, to taste
Reduce the rosé down by half, then add sugar (start at 2:1, rosé:sugar) and citric acid to taste.
Malic Acid Solution:
100 grams water
10 grams malic acid
2 grams sugar
In a medium-sized container, combine all ingredients and stir to dissolve.