Nino
- 1 oz pepper mix
- 1.5 oz tomato juice
- 8 dashes Worcestershire sauce
- .5 oz Spanish olive brine
- .13 oz lime juice
- .13 oz demerara syrup
- 1.5 oz pilsner
Preparation method: Throwing
Glassware: Coupe glass
Garnish: Dust of nacho and smoked paprika
Pepper Mix:
- 4 garlic cloves
- 2 oz olive oil
- 1 oz Malbec wine
- 1 oz oloroso sherry
- 1 oz Tio Pepe Sherry
- 1 oz PX Sherry
- 1 oz Worcestershire sauce
- 1 bar spoon fig balsamic
- 3.5 oz pickled chili peppers
- 2.5 oz wine vinegar
- .5 oz pickled chili pepper brine
- 2 oz garlic-infused olive oil
- .5 oz demerara syrup
- 8 oz tomato juice
Preparation:
Sauté finely chopped garlic in olive oil until golden (don’t burn). Drain the garlic from the oil and set the oil aside.
Combine all ingredients except the acids, salt, and silicate in a blender and blend on high for 2 minutes. Strain through a fine mesh sieve and bottle.
