The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
10 Issues of
Print Edition
- and -
FREE Digital Edition
for $24.99 a year!

Subscribe to The Local Palate
Palate Teasers eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

La Mancha

Advertisement

Ingredients

1½ ounce Reposado Tequila (Espolon)

½ ounce Joven Mezcal (Del Maguey Vida)

½ ounce lemon juice

1½ ounce roasted tomato-agave purée (recipe follows)

2-3 basil leaves for garnish

Roasted Tomato-Agave Purée

2 medium heirloom tomatoes

Agave nectar

Directions

  1. Shake with ice and pour into a rocks glass.
  2. Garnish with a fresh basil leaf.

Roasted Tomato-Agave Puree

  1. Cut tomatoes in half and roast in a bread pan at 450 degrees until the juices begin to bubble and the sugars begin to caramelize.
  2. Purée and press through a strainer.
  3. For every 3 parts of tomato purée, add 1 part of agave nectar.
  4. Simmer in a sauce pan for 10 minutes and cool.