Yonge Street
Lauren Mote's recipe for the "Yonge Street" cocktail: a margarita made with blue curaçao, lime, orgeat, pineapple and bitters.
Ingredients
- 1 oz blanco tequila
- ½ oz blue curaçao liqueur
- ¾ oz orgeat see tip or store-bought orgeat syrup
- ¾ oz lime juice
- ¾ oz pineapple juice
- 2 dashes aromatic bitters like Bittered Sling Plum & Rootbeer
To Garnish
- 1 thin slice dehydrated pineapple or fresh pineapple
- pineapple leaves
Instructions
- Fill a cocktail shaker with ice; add tequila, curaçao, orgeat, lime juice, pineapple juice and bitters. Using some force, shake hard for 5 seconds. Using small fine-mesh strainer, strain into highball glass.
- Garnish with pineapple slice and leaves.
Notes
To make your own orgeat, fill a nonreactive container with 50g chopped blanched almonds and 2 cups filtered water. Cover and refrigerate for 24 hours. Transfer mixture to blender; add 2⅓ cups superfine granulated sugar, ½ oz white rum, 1 drop orange-flower water and a pinch of kosher salt. Blend on medium until sugar is dissolved; strain liquid through cheesecloth and wring out. This yields 2 cups orgeat, which can be stored in a clean bottle in the fridge for up to 10 days.