Shelby’s Margarita
- 1.5 oz mezcal
- .75 oz lime juice
- .33 oz Tio Pepe Fino Sherry
- .33 oz agave syrup
- .75 oz cauliflower-grape puree
Preparation method: Stir
Glassware: Old fashioned glass
Garnish: Cauliflower leaf
For the Cauliflower-Grape Puree:
- 5 cauliflower florets
- 7 oz hot-boiled cauliflower infusion
- 10 grapes
- 1 bar spoon grated nutmeg
- 7 oz granulated sugar
- 1 bar spoon citric acid
- 1 bar spoon tartaric acid
Boil the cauliflower in water, then lightly salt. Once cooked, set aside 7 oz of the infusion and blend it in a mixer with other ingredients. Blend for a minute and let it rest for 30 minutes.
