Tom Yum Rita Cocktail - Recipe by Jerome Peries

Ingredients

60mL Thai-herb infused Casamigos Blanco tequila
30mL fresh lime juice
15mL triple sec
15mL simple syrup
1 kaffir lime leaf
Slice of lime
Smoked chilli salt

Method

Infuse Casamigos Blanco with Thai herbs for 48 hours to extract a balanced and aromatic flavour profile. If you are short on time, you can sous vide the herbs and tequila at 50 C for 6-8 hours.

We make our smoked chilli salt from scratch by smoking dried chillies and grinding it together with sea salt, but you can also use a mixture of chilli powder and fine salt.

Once the tequila is infused, remove the herbs and combine with the remaining liquid ingredients.

Shake well with ice until chilled, double strain and serve in a martini glass rimmed with the smoked chilli and salt.

Garnish with a slice of lime and kaffir lime leaf.

Recipe provided by Miss Mi Perth