El Taco Rojo

Jennifer Le Nechet, Café Moderne | Paris

This story is published in partnership with P(our), a symposium devoted to exploring new ideas and exchanging inspiration about the drinks industry, and beyond. The annual event promotes discussions and presentations that address issues critical to the trade; this year’s theme is “perfection.” The event is taking place in Paris on June 3rd—for more information, and for tickets, click here.

In this cocktail, Jennifer Le Nechet uses ingredients that mimic those of a freshly made Mexican taco. Blanco tequila is infused with grilled corn, then paired with it a red bell pepper shrub made from cider vinegar and white balsamic cream. It’s all finished off with a squeeze of lime juice and a dash of chipotle tabasco, just like the food that inspired it.


Serving: 1

  • heavy 2 ounces Grilled Corn Infused Don Julio Blanco
  • heavy 4 teaspoons lime juice
  • heavy 1 ounce red bell pepper shrub
  • 3 drops chipotle tabasco

Garnish: salted grilled corn, dry lime slice, coriander sprig

  1. Rim rocks glass with salted grilled corn, dry lime slice, and coriander sprig.
  2. Combine all ingredients in a mixing tin and shake with ice.
  3. Strain into glass over ice.
Editor's Note

Grilled Corn Infused Don Julio Blanco:
6 3/4 ounces Don Julio Blanco
50g grilled corn

Cook tequila and corn sous-vide at 69°C during 2 hours.

Red Bell Pepper Shrub:
scant 8 1/2 ounces red bell pepper juice
400 grams white sugar
heavy 6 3/4 ounces cider vinegar
heavy 3 1/3 ounces balsamic cream

Combine red bell pepper juice with white sugar. Reduce it to a syrup. Then add cider vinegar and balsamic cream.