Jolly Roger
spicy, herbaceous, savory
jalapeño
epazote
lime
cointreau
tomato
reposado tequila
w/ jalapeño epazote gel filled cherry tomato
Recipe
30ml jalapeño lime vodka
15ml epazote vodka
7.5ml reposado tequila
7.5ml Cointreau
15ml tomato water
75ml water
7.5g sugar
0.75g citric acid
0g salt
Jalapeño Lime Vodka
In a blender, add 1L of vodka with 6g of ascorbic acid, run on low until ascorbic is dissolved. Next add 100g of jalapeño and 30g of lime peels. Run on high for 60 seconds.
Strain through a chinois then mix in 150g of crumbled queso fresco and strain through a filter until clear.
Epazote Vodka
In a blender, add 1L of vodka with 6g of ascorbic acid; run on low until ascorbic is dissolved.
Add 100g of epazote leaves and pulse the blender until the leaves start to shred, then run on high for 30 seconds.
Distribute into centrifuge jugs and spin at 4200rpm for 20 minutes. Once done spinning, carefully strain through filter.
Do not squeeze contents of the filter, this will cause it to become cloudy.
Tomato Vodka
Add tomatoes to a blender with 12g of ascorbic acid and 10ml of Pectinex-ultra SPL per liter. Blend to create a puree. Let stand at room temperature for 2 hours, use saran wrap on the puree to limit contact with air.
Distribute into centrifuge jugs and spin at 4200rpm for 20 minutes. Once done spinning, carefully strain through filter.
Jalapeño Epazote Gel
In a blender, add 500ml of water with 4g of ascorbic acid; run on low until ascorbic is dissolved.
Next add 10g of epazote leaves and 10g jalapeño. Pulse the blender until everything starts to shred, then run on high for 30 seconds. Strain through a filter, then add 40g of ultra-sperse 3 and immersion blend until fully incorporated.
Tomato Water
Add tomatoes to a blender with 12g of ascorbic acid and 10ml of Pectinex-ultra SPL per liter. Blend to create a puree.
Let stand at room temperature for 2 hours, use saran wrap on the puree to limit contact with air. Distribute tomato puree into centrifuge jugs and spin at 4200rpm for 20 minutes.
Once done spinning, carefully strain through filter.You'll end up with tomato water that still packs an incredible amount of flavor but none of the puree texture.
Note: You can also blend tomatoes to a puree then freeze them solid and let them thaw in a filter in your fridge. Click here for instructions on this freeze/thaw method.
