Twisted Figures

Fig-Banana Barley Tea, Añejo Tequila, Lemon, Grand Marnier, Chicatana Ant Salt

Bartender Michael Aredes of Noche Traviesa | New York

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Adapted by StarChefs  |  December 2024  |  Photo: Alexander Zeren

INGREDIENTS

Toasted Barley Tea:
Yield: 1 liter
15 grams toasted barley tea

Chicatana Salt:
50 grams ground Chicatana ants
5 grams ground cinnamon
20 grams granulated sugar
30 grams kosher salt

Fig-Banana Barley Tea:
Yield: 1½ liters 
500 grams granulated sugar
300 grams black mission figs
100 grams banana peels
9 grams Maldon salt
1 gram vanilla bean powder
1 gram whole cloves

To Assemble and Serve:
Yield: 1 cocktail
1½ ounces añejo tequila
¾ ounce lemon juice
¼ ounce Grand Marnier liqueur
Quartered fig
Chicatana ants

METHOD

For the Toasted Barley Tea:
In a pot over medium heat, bring 1 liter water to a boil. Remove from heat and add tea. Let steep 20 minutes at room temperature. Strain, bottle, and refrigerate.

For the Chicatana Salt:
In a quart container, combine all ingredients. Seal and reserve.

For the Fig-Banana Barley Tea:
Heat the water bath of an immersion circulator to 140°F. In a vacuum bag, combine sugar, figs, banana peels, salt, vanilla bean powder, and cloves. Seal and cook sous vide 12 hours. The next day, let cool, massaging vacuum bag to break down any remaining sugar. Strain into a nonreactive container. Add 1 liter Toasted Barley Tea and stir until well incorporated. Using a refractometer, ensure mixture is at 25 brix. Adjust if needed. Cover and reserve.

To Assemble and Serve:
Pour 20 grams Chicatana Salt onto a plate. Moisten rim of highball glass and press into Chicatana Salt. Set aside. In a mixing tin with ice, combine tequila, lemon juice, liqueur, and 3½ ounces Fig-Banana Barley Tea.  Shake 10 seconds. Strain into prepared glass with 1 ice spear. Garnish with fig and chicatana ants.

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