La Condesa's Alma Blanca

Name: La Condesa's Alma Blanca
Prep time: 4 h 20 min
Cook time: 4 h 20 min
Total time: 4 h 20 min
Yield: 1
Cuisine: Global
Ingredients: 14 grams organic agave nectar; 3 Tbsps coarse Hawaiian red sea salt (see note above); 6 Tbsps coarse grey sea salt (see note above); 43 grams fresh sweet corn kernels, by weight; 14 grams Domaine de Canton ginger liqueur; 1 serving Half a habanero pepper with seeds and membranes removed; 118 milliliters 1/2 ounce by weight (about dried hibiscus flower (see note above); 59 milliliters kosher salt; 43 grams fresh lemon juice (from about 2 lemons); 1 serving Lemon wedge; 14 grams freshly pressed pineapple juice; 2 Tbsps white graunlated sugar; 237 milliliters blanco tequila, such as Siembra Azul; 57 grams habanero infused tequila

One portion of this dish contains approximately 2g of protein, 2g of fat, and a total of 930 calories. This gluten free and vegan recipe serves 1. From preparation to the plate, this recipe takes about 4 hours and 20 minutes. A mixture of lemon juice, by weight hibiscus flower, kosher salt, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

To make the habanero infused tequilao: combine the habanero and tequila in a sealable container. Allow it to infuse for 4 hours, strain, and store in a glass bottle.

Ingredients you will need

Habanero Chili

Tequila

To make the hibiscus salt: combine the hibiscus, salts, and sugar in a clean spice grinder. Pulse until large crystals are pulverized but not reduced to a powder, about 10 short pulses. Store in a sealable container.

Ingredients you will need

Hibiscus

Sugar

Salt

To make the cocktail: muddle the corn kernels hard in a cocktail shaker until they become creamy and milky.

Ingredients you will need

Corn Kernels

Cocktail

Add the infused tequila, ginger liqueur, lemon juice, pineapple juice, agave nectar, and fill with ice. Shake hard for 20 seconds.

Ingredients you will need

Pineapple Juice

Agave

Lemon Juice

Liqueur

Tequila

Ginger

Shake

Ice

Wet the rim of a coupe glass with lemon wedge and press the edge into the hibiscus salt. Double strain cocktail into glass. Mist with absinthe and serve.

Ingredients you will need

Lemon Wedge