La Condesa's Alma Blanca
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your recipe box, La Condesa's Alma Blanca might be a recipe you should try. One portion of this dish contains roughly 2g of protein, 2g of fat, and a total of 928 calories. This recipe serves 1. For $18.24 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. A mixture of agave nectar, kosher salt, lemon wedge, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 26 people found this recipe to be delicious and satisfying. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes about 4 hours and 20 minutes. With a spoonacular score of 33%, this dish is not so tremendous. Users who liked this recipe also liked La Condesa's Ahumado Seco, La Condesa's Perrito de Sal, and La Condesa's Tepache Margarita.
Servings: 1
Ingredients:
1/2 ounce organic agave nectar
3 tablespoons coarse Hawaiian red sea salt (see note above)
6 tablespoons coarse grey sea salt (see note above)
1 1/2 ounces fresh sweet corn kernels, by weight
1/2 ounce Domaine de Canton ginger liqueur
Half a habanero pepper with seeds and membranes removed
1 1/2 ounce by weight (about 1/2 cup) dried hibiscus flower (see note above)
1/4 cup kosher salt
1 1/2 ounces fresh lemon juice (from about 2 lemons)
Lemon wedge
1/2 ounce freshly pressed pineapple juice
2 tablespoons white graunlated sugar
1 cup blanco tequila, such as Siembra Azul
2 ounces habanero infused tequila
Equipment:
Cooking instruction summary:
Procedures 1 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. 2 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. 3 To make the cocktail: muddle the corn kernels hard in a cocktail shaker until they become creamy and milky. Add the infused tequila, ginger liqueur, lemon juice, pineapple juice, agave nectar, and fill with ice. Shake hard for 20 seconds. 4 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.
Step by step:
1. 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.
2. 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.
3. To make the cocktail: muddle the corn kernels hard in a cocktail shaker until they become creamy and milky.
4. Add the infused tequila, ginger liqueur, lemon juice, pineapple juice, agave nectar, and fill with ice. Shake hard for 20 seconds.
5. 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.
Nutrition Information:
covered percent of daily need
