White Daisy

COCKTAIL

Oct 9

Blanc Vermouth, Blanco Tequila, Coconut, Black Pepper Tisane, Salers Gentiane

Bartender David Mor of Lilac Tiger | Chicago

INGREDIENTS

Black Pepper Tisane:
Yield: 550 grams
2 grams cracked black pepper

To Assemble and Serve:
Yield: 1 cocktail
1½ ounces blanc vermouth
¾ ounce blanco tequila
½ ounce coconut liqueur
¼ ounce Salers Gentiane aperitif liqueur
Lime peel

METHOD

For the Black Pepper Tisane:
In a nonreactive container, combine pepper and 550 grams hot water. Let steep 2 minutes. Strain, bottle, and reserve.

To Assemble and Serve:
In a mixing glass with ice, add vermouth, tequila, liqueurs, and ¾ ounce Black Pepper Tisane. Stir 10 seconds. Strain into a rocks glass with one large ice cube. Garnish with lime peel.

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