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

Ingredients

• 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

Directions

1. 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.
2. Serve: Strain into a rocks glass over a large ice cube. Garnish with pineapple leaves.

Raspberry Hibiscus Syrup

Ingredients

• 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

Directions

1. 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.
2. 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.
3. Store: Let cool completely and store in a sterilized bottle in the refrigerator for up to 2 weeks.