- 1/3 grapefruit, cut into chunks
- 25 ml grapefruit syrup (see below)
- 37,5 ml Chamomile-infused José Cuervo Silver Tequila (see below)
- 12,5 ml crème de Cassis
- For the grapefruit syrup:
- 2 grapefruit
- 500 ml water
- 240 g sugar
- For the chamomile-infused José Cuervo Silver Tequila:
- 8 chamomile tea bags
- 1 bottle José Cuervo Silver Tequila
Place the grapefruit chunks and syrup into a Collins glass and crush using a muddler.
Add the tequila and crushed ice, to taste, and mix. Drizzle with the cassis and serve.
To make the grapefruit syrup, peel the grapefruit and place the peel in a saucepan with the water and sugar. Bring to the boil, stirring continuously, until the sugar is completely dissolved. Remove from the heat and allow to cool. Remove the zest and decant the liquid into an empty bottle.
To make the chamomile-infused tequila, place the tea bags in the bottle of tequila (you might need to remove a shot or two from the bottle first), replace the cap and shake vigorously. Leave to infuse for 48 hours, then remove the tea bags.
Serve with a grapefruit twist and grapefruit segments, fresh mint and orange rind.
Anil Sabharwal, co-founder and director of Shaker Bar School, proffers a zingy, refreshing mix in which the minerality of tequila is off set by the citrusy flavour of grapefruit and the delicate floral notes of chamomile.