Marble Cape Town’s agua cocktail
Makes 4
Medium
40 minutes, plus resting and straining time“Presented as a glass of water on clear ice, this clarified milk punch is anything but ordinary. Tequila, mezcal, coconut cream, mango, roasted habanero and lime are transformed through clarification, creating a silky, tropical drink with subtle heat and a creamy mouthfeel.” – Aaron Datnow, mixologist at Marble Cape Town
Ingredients
Method
- ¾ cup tequila
- 1⁄3 cup mezcal
- ½ cup coconut cream
- 100 g mango purée roasted
- ½ habanero, seeded
- 4 T fresh lime juice
- 2 g citric acid
- 2⁄3 cup full-cream milk
- ice, for serving
Method
Ingredients
1. Combine the tequila, mezcal, coconut cream, mango purée, roasted habanero, lime juice and citric acid in a jug. Stir well to blend.
2. Gently heat the milk in a saucepan until just steaming, then remove from the heat.
3. Slowly pour the cocktail mixture into the warm milk. Stir gently, then leave undisturbed for 30 minutes to allow curds to form.
4. Strain the mixture through a fine sieve lined with muslin or coffee filters until clear.
5. Bottle the clarified punch and chill until ready to serve. Pour over large, clear ice cubes into 4 glasses.
Pairing: Thread Woolworths’ peeled prawns, thinly sliced radishes and lime wedges onto cocktail skewers. Drizzle with lime juice and olive oil, then season with salt.
Cook’s note: The clarification process not only clears the drink but also smooths sharp acidity, leaving a clean, tropical flavour with a gentle smoky kick.
Marble Cape Town, V&A Waterfront, Cape Town, @marble_capetown The Bar at Marble, Trumpet on Keyes, 19 Keyes Avenue, Rosebank, Johannesburg; @marble_jhb.
Find more cocktail recipes here
Productions: Bianca Strydom
Photographer: Myburgh Du Plessis
Food Assistants: Bianca Jones
There are no comments yet.
Comments