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Diego Barcellos's Moorea Volcano Cocktail Recipe

Tequila
Author: Diego Barcellos
Moorea Volcano by Diego Barcellos

Inspired by an island paradise, Moorea Volcano perfectly balances the sweet and citrus notes of Blanco Tequila with the fresh lemon juice and sugar found in homemade coriander syrup.

What you’ll need

Ingredients

Serves:
1
2.5 units of alcohol per serving

Equipment

  • 1 x Tall glass
  • 1 x Knife
  • 1 x Jigger
  • 1 x Chopping Board
  • 1 x Ice
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Method

Pour

Pour the lemon juice into a shaker. Add the coriander seed syrup. This is made by grinding up coriander seeds, then mixing them with 1 part hot water and 1 part sugar. Add the Blanco Tequila, Angostura bitters, dragon fruit juice and papaya purée. The dragon and papaya fruits are native to both the French Polynesian Islands and Brazil.

Mix

Shake with a generous helping of ice.This cools the cocktail and gives it an overall freshness. Double strain into a tall glass. Straining helps remove any excess fruit pulp.

Garnish

Garnish with lemongrass and papaya. This gives a fresh finish to the cocktail.

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