“I use Cocktail Kingdom barspoons, which are roughly 3.4 to 4 ml to measure.
The caper juice is strong enough to destroy the drink if even slightly more is added. But totally makes it when I get it right. Enjoy!” Rob McHardy.
50 ml (1.65 oz) Tequila Ocho plata
20 ml (.66 oz) fresh lime juice
20 ml (.66 oz) Cointreau
4 ml (.13 oz) agave syrup (uncut)
3 ml (.1 oz) caper juice*
1 lime twist, as garnish
Shake well over ice and double-strain into a chilled cocktail glass. Add the garnish.
*Caper Juice: I just had a chat with my wonderful olive supplier here in Paris. They are Sicilians with a very intimate relationship with their suppliers back home and their shop la tete dans les olives in the 11th arrondissement is well worth a visit. They made the juice by taking quite a large quantity of capers and putting them in a bucket with holes in the bottom (to capture the juice), covering them with salt and letting osmosis draw the juice from the capers over time. Either that or get a load of capers in salt and press like mad/dance/sit /jump on them to extract the juice. They are not aware of anyone else doing this or at least bottling it (it does smell pretty rank).
gaz sez: Rob is right about being careful with the caper juice in this one, and he also made a good decision when he decided to call for Tequila Ocho Plata—a fabulous bottling that comes on real strong in any sort of Margarita, Rosita, or Paloma. I had a great night in Paris with Rob when Monkey Shoulder scotch flew me out there to conduct a Mindful Bartender workshop. Rob is the real deal.
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