Gunpowder Mexican Chilies Infused with Agave Nectar
- 1 oz Tequila Don Julio Blanco
- 1 oz Lime Juice
- 1 oz Watermelon Juice
- 3/4 oz Gunpowder Mexican Chilies Infused with Agave Nectar*
- 1/2 oz Fresh Squeezed Orange Juice
- Micro Thai Basil, Viola Flowers, Lemon Zest and Watermelon Slice for Garnish
- 2 Jalapeños
- 10 Ancho Chile Peppers
- 10 Chipotle Peppers
- 4 qt Gunpowder Tea
- 6 qt Agave Syrup
- Chop peppers and add to pot with gunpowder tea. Bring to boil and let boil for 10 minutes.
- Add agave syrup and stir until dissolved.
- Let cool and strain out peppers.
Makes 10 quarts, can be stored in refrigerator.
- Combine lime juice, watermelon juice, gunpowder Mexican chilies infused with agave nectar and fresh squeezed orange juice into a cocktail shaker with ice. Shake well.
- Strain contents into a tequila shot glass.
- Garnish with micro thai basil, viola flowers, lemon zest and watermelon slice wrapped around inside of glass.
- Pour Tequila Don Julio Blanco into a tequila shot glass.
- Serve sangrita mix and Tequila Don Julio Blanco side by side.
Ideal Serve: Caballito Glass (shot glass)
Officially, Cinco de Mayo honors Mexico’s victory over French forces in 1862.
Unofficially, in the U.S., it’s an occasion for family and friends to celebrate Mexican culture with some of its most popular foods and beverages.
No Cinco de Mayo fiesta would be complete without tequila. The drink below, Battle at Puebla, created by mixologist Eddie Fuentes, pays homage to the Mexican flag and commemorates the city where the country’s triumph took place. A customary palette cleanser meant to be paired with tequila, this fresh-yet- spicy take on the classic sangrita highlights the pure, raw agave found in Tequila Don Julio Blanco, the base from which all of its other variants are derived.
Created by Mixologist Eddie Fuentes