Wine Dharma

DharMag April 2018 Churro Borracho drink recipe: a new flaming cocktail with churros flavored mezcal, coconut cream and grapefruit

Churro Borracho drink recipe, cocktail with mezcal, churros, coconut grapefruit El Churro Borracho is a cocktail with a Latin flavor that starts from the simple, but mortally irresistible flavor, of churros and finish in the smoky arrogance of Mexican.

The meeting was fatal for the churros that were previously torn to pieces and then we drowned in a liter of mezcal to flavor this splendid Mexican distillate.

El Churro Borracho cocktail recipe is very simple: you just need to get a couple of churros to flavor the mezcal and nothing else, but the cocktail that will come out of your shaker will be pure magic. The aromatic and roaring taste of the mezcal finds a great balance in the salty sweetness of the churros: the fruit melts with softness and a salty call that acts as a contrast.

The other ingredients: a pink grapefruit, coconut cream, a pinch of salt and a few drops of angostura. Why didn’t we use the good old lime? Because pink grapefruit is more bitter and fragrant, more sanguine and cuts the cocktail in half with an incredible whip of freshness.

If you are looking for a brand new cocktail for your aperitifs this is your lucky day. The Churro Borracho is a very pleasant, velvety cocktail, it sinuously flows on the palate like silk and the alcohol content is moderate, so you can drink a couple without getting drunk.

Ingredients and doses for making Churro Borracho cocktail

  • 4 cl of churros flavored mezcal
  • 4 cl of pink grapefruit juice
  • 2 cl of coconut cream
  • a pinch of salt
  • 3 drops of angostura
  • 5 tablespoons of egg white

How to make the Churro Borracho cocktail

Take 300 grams of churros and cut them into small pieces, then place them in a plastic container, add 1 liter of mezcal, close and let stand for 1 week in a cool, dark place. Remember to shake the container once a day. After 7 days, strain the mezcal, crushing the churros in a colander with a wooden spoon. If you want you can use the soaked churros to make a bread pudding or cover them with some tiramisu cream, instead of using the usual savoiardi. If you don’t want to sacrifice a bottle of mezcal, put the churros in infusion in 1 liter of sugar syrup, but the result will not be as imaginative.

Now back to the preparation of the Churro Borracho cocktail. Squeeze the pink grapefruit and strain the juice. Put all the ingredients in the shaker without ice and shake for 1 minute. Add some ice, shake a few seconds and then pour, straining with a chinois, into an old-fashioned glass.

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