Directions
We are pleased to present you with a fabulous cocktail recipe in honor of the Cinco De Mayo, created by the legendary bartender Gianni Zottola. Since he is a tequila expert, the agave distillate will be the protagonist of this very drinkable, fruity, and exquisite cocktail.
The ingredients used for making the cocktail Fenix are tequila reposado, Biancosarti, orange juice, and China Martini. The drink is framed by a delicious crust of salt and orange and lime peel.
The name of this drink is Fenix cocktail, an epic name coming from the mythological creature that rises from its ashes. In other words, once the cocktail is finished, you will do it again immediately, a life cycle that never ends!
The Fenice cocktail is brisk, very fresh, and not too structured so that you can sip it as an aperitif or after dinner as a Mojito-style recreational cocktail.
Ingredients and doses for making the Fenix cocktail
- 3 cl of tequila reposado
- 3 cl of Biancosarti
- 6 cl of fresh orange juice (1 untreated organic orange)
- 0.5 of China Martini
- 1 tablespoon of salt and 1 of orange and lime peel
How to make the Fenix cocktail
Wash the orange well, brushing it. Cut it in half, squeeze and strain the juice, and cut 2 cm of the peel. Also, take 2 cm of lime peel.
Chop the peel with a knife until they are reduced to fantastic particles, boson style.
Mix the peel with 1 teaspoon of salt and put it on a plate.
Take a glass, wet the edge with an orange slice, and “flour” it by rolling it in the salt flavored with the orange peel. Remove excess salt.
Put some ice in the shaker, pour all the ingredients, shake for 12 seconds, then pour into the glass full of ice.
If you want, add some fine cut orange peel strips.
Suggested food pairings
Parmigiana ravioli, spaghetti with clams, chicken tikka masala, Chicken Cacciatore, Vitello Tonnato, truffle risotto, pasta alla carbonara, paella mixta.
Tequila cocktails you should try
Margarita, Virgin cocktail, Vampiro, Poison Lips, Tequila Sunrise, Cocktail Z, El Diablo, watermelon Margarita.
