Go Your Own Way

Charred Leek Tequila, Lime Juice, Chile Liqueur, Carrot Juice, Cinnamon Syrup

Bartender Monica Amestoy of Tusk | Portland, OR

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Adapted by StarChefs | may 2023

INGREDIENTS

Charred Leek Tequila:
250 grams leeks
1.65 liters tequila

Carrot Juice:
3 quarts carrot juice
0.7 grams citric acid

Cinnamon Syrup:
4 cups cane sugar
3 cinnamon sticks

Urfa Salt:
Kosher salt
Urfa chile flakes

To Assemble and Serve:
Yield: 1 cocktail
½ ounce Ancho Reyes chile liqueur
¾ ounce lime juice
2 grams salt
Lime wheel

METHOD

For Charred Leek Tequila:
Prepare and heat a charcoal grill. Roast leeks until charred. Transfer to a Vitamix blender and purée until a paste-like consistency is achieved. Transfer mixture into a large nonreactive container. Pour tequila over leeks and stir to combine. Let the mixture sit at room temperature overnight, or at least 8 hours. The next day, strain and bottle. 

For the Carrot Juice: 
In a mixing bowl, combine all ingredients, stirring until citric acid has dissolved. Transfer to an airtight container and refrigerate.

For the Cinnamon Syrup:
In a saucepot over medium heat, bring sugar and 1 quart water to a boil, stirring occasionally. Once sugar has dissolved, add cinnamon. Remove from heat and let steep 2 hours. Strain and transfer to an airtight container. Reserve.

For the Urfa Salt: 
In an airtight container, mix together 3 parts salt and 2 parts urfa chile flakes. Reserve.

To Assemble and Serve:
Garnish half the rim of a large rocks glass with Urfa Salt. In a shaker, combine chile liqueur, lime, 1½ ounces Charred Leek Tequila,  ½ ounce Cinnamon Syrup, and ½ ounce Carrot Juice. Dry shake 15 seconds. Strain over the prepared rocks glass with ice. Garnish with lime wheel.

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