Diego Barcellos's Moorea Volcano Cocktail Recipe
TequilaAuthor: Diego Barcellos
What you’ll need
Ingredients
Serves:
1
- Blanco Tequila1.5oz
- Dragon Fruit Juice1.5oz
- Papaya Purée tbsp1
- Coriander Seed Syrup1oz
- Lemon Juice0.75oz
- Angostura Bitters dash3
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
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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