Bloody Tigre

This is definitely one of our more complex recipes, but we missed making our own syrups and infusions! We were deeply inspired by our stay in Joshua Tree and wanted to try and use some of the fall season’s remaining prickly pears from the cactus garden where we were staying. The syrup is earthy and fruity in a papaya-like way, the lemon juice gives some nice acid, and the brandy and mezcal make a wonderful split-base stage for everything else. This one will truly take you away to prickly paradise!

Ingredients

• 1.5 oz pisco - we used @piscocapurro

• 2 oz leche de tigre (recipe below)

• 4 oz tomato juice (we used @v8juice)

• Leche de Tigre

  • ½ cup fresh squeezed Orange juice

  • ½ cup fresh squeezed Lime juice

  • ¼ of a red onion

  • 1 tbsp Aji Amarillo paste (you can find this at any latin market)

  • 4 tbsp fish or shrimp stock/bouillon (you can also find this at any latin market in the soup section)

  • Throw all ingredients in a blender and liquify. You’re looking for a sweet, sour and savory(slight salty/fishy flavor)

Tools

• Blender (for Leche de Tigre)

• Shaker

Instructions

• Shake all ingredients with ice

• Dirty dump all ingredients into a medium sized glass

• Garnish with fresh pepper and celery