ONIMA recipes
Fat Washed Añejo Manhattan
A rich and complex Fat Washed Añejo Manhattan cocktail made with tequila fat washed in pineapple butter, raspberry hibiscus syrup, and fino sherry. Recipe courtesy of Henry's Bar.
- Yield
- Serves 1
- Prep Time
- 5 minutes
- Total Time
- 5 minutes (cocktail only)
Original recipe
Ingredients
Cocktail
- 2 oz (60 ml) tequila fat washed with pineapple butter
- 0.5 oz (15 ml) raspberry hibiscus syrup (see recipe below)
- 0.25 oz (7 ml) fino sherry
- 2 drops saline solution
- Pineapple leaves, for garnish
Raspberry hibiscus syrup
- 2 lbs (900 g) frozen raspberries
- 8.8 oz (250 g) hibiscus tea
- 6.6 lbs (3 kg) sugar
- 2.75 qt (2.75 L) water
- Malic or citric acid, to taste
Step by step
-
Prepare the Cocktail
Combine the tequila, raspberry hibiscus syrup, fino sherry, and saline solution in a mixing glass filled with ice. Stir well until chilled.
-
Serve
Strain into a rocks glass over a large ice cube. Garnish with pineapple leaves.
-
Combine Ingredients
In a large pot, combine the raspberries, hibiscus tea, sugar, and water. Bring to a gentle simmer over medium heat, stirring occasionally until the sugar has dissolved.
-
Strain and Adjust
Strain the mixture through a fine-mesh sieve to remove solids. Adjust the flavor with malic or citric acid, tasting as you go, until it has a bright, balanced acidity.
-
Store
Let cool completely and store in a sterilized bottle in the refrigerator for up to 2 weeks.
The whole recipe, at a glance
Your cooking chart.
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| Ingredients | Preparation flow | ||||
|---|---|---|---|---|---|
| 2 lbs (900 g) frozen raspberries | Bring raspberries, hibiscus tea, sugar and water to a gentle simmer over medium heat; stir until sugar dissolves. | Strain out solids. Add malic or citric acid gradually, tasting for balanced acidity. |
Cool completely. Measure the listed syrup amount for the drink; refrigerate the rest in a sterilized bottle for up to 2 weeks.
Amount for the next preparation0.5 oz (15 ml) raspberry hibiscus syrup (see recipe below)
|
Stir tequila, the measured syrup, sherry and saline with ice until chilled. | Strain into a rocks glass over a large ice cube; garnish with pineapple leaves. |
| 8.8 oz (250 g) hibiscus tea | |||||
| 6.6 lbs (3 kg) sugar | |||||
| 2.75 qt (2.75 L) water | |||||
| Malic or citric acid, to taste | |||||
| 2 oz (60 ml) tequila fat washed with pineapple butter | |||||
| 0.25 oz (7 ml) fino sherry | |||||
| 2 drops saline solution | |||||
| Ice for mixing | |||||
| Pineapple leaves, for garnish | |||||
| Large ice cube | |||||