At Brooklyn’s Sama Street, Asian-inspired cocktails spotlight ingredients like pandan, galangal and yuzu. The bar’s Lucy Liu, a creamy, fruit-forward drink, puts a novel spin on the “spicy, with tequila” template: Rather than using a chile tincture or infusion, the bar makes a chile oil–washed blanco tequila that brings a tingling sensation and a rounded mouthfeel. The ingredient fits well into tropical drinks, like this one, but it is also versatile in agave classics like Margaritas and Palomas.
- 1 1/2 ounces chile oil–washed blanco tequila (see Editor’s Note)
- 2 ounces lychee juice
- 1 ounce cream of coconut
- 1/2 ounce Filipino rum, preferably Don Papa
- 1/2 ounce lime juice
- Combine all ingredients in a shaker with ice and shake until chilled.
- Strain into a Hurricane glass and top with crushed ice.
- Garnish with an orchid.
Chile Oil–Washed Blanco Tequila
3 ounces chile oil
1 broken dried puya chile (optional)
1 broken dried Thai chile
1 liter of blanco tequila
Combine the chile oil, puya chile, Thai chile and blanco tequila in a container. (For a simpler chile oil wash, simply combine chile oil and tequila.) Let sit at room temperature for 2 hours while stirring occasionally. Freeze for 24 hours so that the chile oil freezes solid. Strain the solids from the tequila, then bottle.