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.”
- 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
- Add all the ingredients except the garnish to an Old-Fashioned glass over ice.
- Stir to chill and garnish with a lemon twist.
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.