La Mancha
Photo by Kim Theurich

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1 cocktail

  • 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
  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.
  • from Paul Calvert of Paper Plane in Atlanta, GA

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