8 Buyers, 1 Store, 8000 Wines

Thursday, August 20, 2009

On 12:17 PM by The Bloggers @ 67 Wine in , , , , ,    No comments
We first had this drink at Rick Bayless's Topolobampo restaurant in Chicago. It was unusual, and I'm surprised that I was the one to order it, considering that it's green. It was delicious, and very refreshing on a hot summer day.

Bayless, by the way, just won Top Chef Masters, and I'm not surprised. His food is incredible, and after watching the show this summer, you can see that he's a great technical cook as well as a great chef.

Anyway, this was my first try at making this drink. It was good, but I learned a lot. I used 2 parts Sauza Hornitos (100% Agave) Tequila, 1 part Cointreau, 1 part fresh lime juice, and about 2 parts fresh cucumber puree.

Lessons learned:
  1. Strain the blend. The little bits of cucumber don't improve the drink, just make it a little grainy.
  2. Less lime juice. It was just too tart.
  3. Chill the ingredients. This really needs to be cold, and waiting for the ice in the glass to chill it didn't cut it.
Taking these lessons, I'm hoping to try again next week. Maybe I'll be able to come up with a recipe as good as Bayless's. I doubt it, but it was definitely good enough to keep trying.


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