Juilipío
- 1.5 oz blanco tequila
- 1.3 oz papaya-jasmine cordial
- .5 oz yellow grapefruit juice
- .33oz lime juice
- 4 dashes orange bitters
- Top with soda
Preparation method: Throwing & top up
Glassware: Highball glass
Garnish: Edible flower
Papaya-Jasmine Cordial:
- 25 oz simple syrup
- 10 oz pickled papaya infusion
- Zest of 2 lemons
- 1 oz jasmine tea
- 5 drops mandarin essence
- .33 oz citric acid
- .25 oz lactic acid
- .13 oz tartaric acid
- .13 oz salt
Combine the syrup, pickled papaya infusion, and other ingredients (except acids, salt, and essence) in a sous-vide bag. Cook for an hour at 150°F. Strain through a cloth, add mandarin essence, acids, and salt. Cool and bottle.
