Charro Blanco - Cafe Mexico
Contributed by on Jun 19, 2018
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One of the last cocktails that I created before leaving Café Mexico, my Mexican bartender El Ari talked about tequila and cola in his home town called Charro Negra. I decided to give it a little update and created the Charro Blanco with clarified cola. It's a bit of a process but worth it for the results.
Charro Blanco
2 oz. Peloton de la Muertes
2 dashes of Ms. Better Bitters Lime Leaf Bitters
15mL of lime acid
Top up with House Made Cola (200mL of filtered syrup and 800mL of water in a soda siphon and charged)
GLASS – Highball
METHOD - Build over ice
GARNISH – Lime Wedge & pinch of moldon salt
KOLA SYRUP
4 zest oranges
4 zest of limes
2 zest of lemon
1 teaspoon powdered cinnamon
1 teaspoon powdered nutmeg
4 points star anise
1 teaspoon lavender flowers
2 teaspoons powdered kola nut
1 teaspoon ground ginger
1/2 deseeded vanilla bean
1-liter water
1/2 teaspoon of citric acid
- Put on induction burner on MED-LO heat for 25-30 mins.
- Filter kola mix through rough to fine grade filters finishing with 4 coffee filters for final strain
- Return to same heat & add 1 KG of white sugar.