La Pistola
Strawberry-Infused Tequila, Grapefruit-Rose-Infused Vodka, Lillet Rose, Grapefruit Oleo Saccharum, Chile Pepper Liqueur, Rose Syrup, Lemon-Lime Acid, Peppercorn Tincture, Soda Water
Bartender Ryan Sullivan of Overstory | New York
Adapted by StarChefs | March 2025 | Photo: Alexander Zeren
INGREDIENTS
Lemon-Lime Acid:
Peel of 1 lemon
Peel of 1 lime
30 grams citric acid
20 grams malic acid
10 grams tartaric acid
3 grams baking soda
Grapefruit Oleo Saccharum:
1 kilogram granulated sugar
5 grams tartaric acid
4 grams lactic acid
2 grams malic acid
2 grams citric acid
2 grams kosher salt
Peels of 4 grapefruits
Strawberry Tequila:
Yield: 1 liter
1 liter tequila
500 grams strawberries
Rose Syrup:
1 kilogram granulated sugar
25 grams rose petals
3 teaspoons rose vinegar
Peppercorn Tincture:
1 liter Everclear (or preferred neutral grain spirit)
65 grams toasted Timut peppercorns
Cane Syrup:
2 kilograms cane sugar
To Assemble and Serve:
Yield: 1 serving
1 ounce Lillet Rose aperitif
½ ounce Ketel One botanical grapefruit and rose-infused vodka
¼ ounce Alma Tepec chile pepper liqueur
1 teaspoon Amaro Montenegro
Soda water
Paper rose
METHOD
For the Lemon-Lime Acid:
In a large nonreactive container, combine all ingredients and 1 liter water. Let sit 24 hours at room temperature. The next day, strain, bottle, and refrigerate.
For the Grapefruit Oleo Saccharum:
In a vacuum bag, add all ingredients. Seal and let sit 12 hours at room temperature. The next day, strain, bottle, and reserve.
For the Strawberry Tequila:
Heat the water bath of an immersion circulator to 136°F. In a vacuum bag, add all ingredients. Seal and cook sous vide 1 hour. Strain, bottle, and reserve.
For the Rose Syrup:
Heat the water bath of an immersion circulator to 136°F. In a vacuum bag, add sugar, rose petals, and 1 liter water. Seal and cook sous vide 30 minutes. Strain mixture into a nonreactive container. Stir in rose vinegar. Bottle and refrigerate.
For the Peppercorn Tincture:
In a Vitamix Commercial blender, add all ingredients. Blend 30 seconds on high speed. Let sit 5 minutes at room temperature. Strain, bottle, and reserve.
For the Cane Syrup:
In a pot over medium heat, bring 1 kilogram water to a simmer. Whisk in sugar and cook until dissolved. Let cool. Bottle and refrigerate.
To Assemble and Serve:
In a highball glass with an ice spear, add aperitif, vodka, liqueur, amaro, 1 ounce Strawberry Tequila, ½ ounce Lemon-Lime Acid, ¼ ounce Rose Syrup, ¼ ounce Grapefruit Oleo Saccharum, ¼ ounce Cane Syrup, and 2 dashes Peppercorn Tincture. Top with soda water. Garnish with a paper rose.
