Brooklyn bartenders Shannon Ponche and Leanne Favre created this holiday tequila cocktail using a syrup made from leftover roasted corn cobs and flat sparkling wine, both ingredients that would have been thrown in the trash. The repurposed syrup gets a kick of winter spice by way of cardamom. “El Tesoro de Don Felipe® is always one of my go-to tequilas for any cocktail because of its agave-forward flavor and versatility in cocktails,” says Ponche. “They are making a big effort to lower the amount of waste in the distillery and implementing programs in order to strengthen the Weber Blue agave, ensuring the future of tequila.”
The Vixen
Shannon Ponche and Leanne Favre | Brooklyn
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Ingredients
Serving: 1
- 1 1/2 parts El Tesoro™ Reposado Tequila
- 1 part fino sherry
- 3/4 part Champagne Corn Cob Syrup (see Editor's Note)
Garnish: Lemon twist
Directions
- Add all the ingredients except the garnish to an Old-Fashioned glass over ice.
- Stir to chill and garnish with a lemon twist.
Editor's Note
Champagne Corn Cob Syrup
1 cup white sugar
1 cup water
21 cups flat Champagne or sparkling wine
3 leftover corn cobs
3 cardamom pods, cracked
Place all ingredients in a medium-sized pot and bring to a boil. Turn heat down and let simmer for 30 minutes. Fine strain into a container with a sealable lid, and refrigerate.