Accidental Daiquiri
by The Archer — Charleston, South Carolina
Ingredients
- 2 oz. Brown Butter Hazelnut Tequila*
- ½ oz. Grapefruit Juice, fresh squeezed
- ½ oz. Lime Juice, fresh squeezed
- ¼ oz. Apricot Eau de vie
- ¼ oz. 2:1 Demerara
- 1 dash Angostura Bitters
Preparation
- See below sub preparation, mix in your favorite glass and serve.
Additional Notes
Toasted Hazelnut Brown Butter Tequila Recipe courtesy of Damien Edens + Jimmy Chmielewski
*Toasted Hazelnut Brown Butter Tequila
Ingredients
- 1 liter Reposado Tequila (use a mid-shelf brand like Lunazul; do not use gold tequila)
- ½ cup Hazelnuts (fresh or shelled; not blanched)
- 1 lb Unsalted Butter
Preparation
- Prep: Pour tequila into a container, leaving about 15 oz of extra room for the butter and nuts.
- Toast the Hazelnuts: In the pot you'll use for the butter, toast hazelnuts over medium-high heat until fragrant and the skins begin to peel. Immediately transfer them to the tequila to stop the cooking and begin infusion.
- Brown the Butter: Cut butter into 1-inch cubes. Wipe out the pot, then melt the butter over medium-high heat. Stir constantly, scraping the bottom and sides, as it moves from melted to clarified to browned. Once the butter smells nutty and the milk solids turn brown, remove from heat.
- Combine: Pour the brown butter (including all browned bits) into the tequila and hazelnuts. Whisk for 3 minutes to fully incorporate.
- Freeze: Cover and freeze the mixture for 24 hours. The fat will solidify on top (“fat cap”).
- Strain: Remove the fat cap. Strain out the hazelnuts through cheesecloth or a Superbag, then filter again through a coffee filter to ensure clarity and shelf stability.
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